Il Garibaldi

Product features

Red & black dough: durum wheat semolina, soft-wheat flour, fresh pasteurised egg
(24%);  with dried tomato (6%) and red beetroot (2%); with cuttlefish ink (1%).

Filling based on: branzino fish (sea bass) and herbs (majoram and thyme), and made unusual for a whole scallop and its unusually large size.

*Protected Designation of Origin

Product details

Average unit weight: 50 g.

Cooking time: 10 minutes

Yield: 40%

Serving: 100-150 g uncooked product=two-three campagnoli

Package format: 3 kilo bag

Sales unit: box containing one bag

The website is not aimed at direct sales to the user but it is a "gastronomic preview" of our range , we refer to the specific indications to documents related to the sale and to the product itself .
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Consigli di preparazione