5-6'

Cooking Time

2kg

per box

120g

Serving

18

Month at -18°C
Code K129

Agnoli with truffle and stracchino all’antica cheese

Ingredients (pasta)

Durum wheat semolina, barn eggs.

Ingredients (filling)

Ricotta, Stracchino all’Antica delle Valli Orobiche cheese 21%, black truffle 5%, breadcrumbs, salt.

The filling

The heart of the Agnoli, whose shape recalls the traditional Agnolotto pasta with its folded and rippled edges, stands guard over a completely new filling: Scorzone truffle and Stracchino all’Antica from the Orobic valleys of Lombardy. The delicate flavour of summer truffle blends perfectly with the Stracchino all’Antica, a lightly piquant cheese produced in the valleys of Brembo, Taleggio and Serina. Made from whole, freshly-extracted cow’s milk, it has to be kept warm to preserve its square form, unlike other varieties of Stracchino which are allowed to spread out. While ripening, it acquires its unmistakable flavour: from the subtle creaminess of the undercrust to the pungent cheesiness of the denser, more crusty centre.

Average nutritional values per 100 g

Energy kJ 965 – Energy kcal 229 – Fats g 6,6 of which saturated fats g 4,4 – Carbohydrates g 31,1 ofwhich sugars g 7,0 – Fibres g 2,9 – Proteins g 9,8 – Salt g 0,69

Data Sheet

da 10 a 14 g

For pieces

da 41 a 48 mm

Length
of a piece

da 42 a 52 mm

Height
of a piece

20

Portion yield
after cooking

45

Percentage
of pasta

55

Percentage
of filling

PACKAGING: 10 TRAYS OF 16 PIECES EACH

Contacts

Do you want operational advice on our products? Any advice on recipes?
Do you need customized and packaged products for your needs?
Contact us, we have a team of consultants at your disposal.

Surgital i nostri brand background
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato

Stay
up to date

Staying up to date has never been easier. Subscribe to our newsletter and discover the news about our products, recipes, appointments and news not to be missed.