Art.1511 | Deli counter Pans Map Appr. weight: 1,5 Kg Pcs carton: 04 DMD day: 10 |
| Nutritional values per 100g | |
|---|---|
| Energy | kJ 1060/Kcal 252 |
| Fat | 8.4 g |
| of which saturated fatty acids | 3.1 g |
| Carbohydrates | 36 g |
| of which sugars | 4.2 g |
| Fibers | 0 g |
| Proteins | 8.1 g |
| Salt | 1.7 g |
Supplì with meat sauce (Rice, breadcrumbs (flour of Wheat type “0”, water, brewer’s yeast, salt, paprika, turmeric), beef, mozzarella (milk, salt, rennet, lactic ferments), flour Wheat type “0”, peeled tomato, concentrate, cheese (milk, salt, rennet), sunflower oil, wine, mixed vegetables (carrot, onion), natural flavors, extract for broth, maltodextrin (103.1 g)*.
In the refrigerator at a temperature between 0°C + 4°C. Consume the product within 5 days of opening the package.
The “Supplì with ragù” are a good first dish can also be used in aperitifs. The product can be heated in the microwave oven for about 3 to the power of 720 watts or in the convection oven at 185 ° C for 6 minutes.
| Allergen description | Presence | Pot. Presence |
|---|---|---|
| Sulphur dioxide and sulphites | - | - |
| Peanuts and products thereof | - | - |
| Cereals containing gluten | X | - |
| Crustaceans and products thereof | - | - |
| Nuts namely | - | - |
| Milk and products thereof | X | - |
| Lupin and products thereof | - | - |
| Sesame seeds and products thereof | - | - |
| Molluscs and products thereof | - | - |
| Fish and products thereof | - | X |
| Celery and products thereof | - | - |
| Mustard and products thereof | - | - |
| Soybeans and products thereof | - | - |
| Eggs and products thereof | - | X |
Complies with Ministerial Decree 21.3.1973, Reg. CE n° 1935/2004, Reg. CE n° 1895/2005, Reg. CE n° 10/2011 e s.m.i.
All weights of the Products are expressed as indicative as they are subject to change. It may happen that the weight (in grams/kg) selected in your order differs slightly from the weight (in grams/kg) displayed at the time of the request definitively confirmed in our final order confirmation.
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