Gramigna alla boscaiola

The gramigna is a pasta shape typical of Emilia Romagna, with a hole and a short cut, with a characteristic curl shape. In the boscaiola recipe the mushrooms go perfectly with the gramigna, giving a delicious first course. Ready to serve after just one minute in the microwave.

Category:

Description

Pasta

Semola di wheat duro (Origine Italia), Farina di wheat tenero tipo 00, Eggs pastorizzate (22%), Spinaci in polvere (1%)

Condiments

Boscaiola sauce (25%): tomato pulp (tomato, tomato juice, citric acid acidity regulator E330), sausage mixture (pork, salt, dextrose, garlic, pepper, antioxidant E300, acidity regulator E262, flavorings , Dye: E120), frozen mushrooms in variable proportions (8%, Boletus Luteus 25%, shimeji 25%, lentinus edodes grade A 25%, pholiota mutabilis grade M 15%, boletus edulis and related group 10%: aerus, pinjcolo reticulatus), frozen peas, frozen onion, sunflower oil, butter, salt, broth mix (salt, potato starch, yeast extract, potato maltodextrin, dehydrated vegetables (onion, carrot , celery, parsley), sunflower oil, spices, natural flavors, antioxidant: rosemary extract), pepper, chilli, Sunflower oil

It may contain traces of clams, shellfish, nuts, fish, mustard and soy.

Format:
300 g

Conservation:
2° – 4° C

Cooking:
1 min at 1000W

Shelf Life:
30 gg

Additional information

Weight1 kg
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