tomato and lactose-free mozzarella cheese
All the pleasure of the typical Apulian Panzerotto, filled with stringy, lactose-free mozzarella and delicious Italian tomato. Tasty and inviting, they are perfect as a snack or an irresistible aperitif.
30gr – 40gr – 50gr – 60gr – 80gr – 100gr
DOUGH: “00” type common wheat flour, salt, sugar, brewer’s yeast, vegetable margarine (vegetable fat Shea oil, sunflower oil, ninth emulsifiers and E471 fatty acid glyceride acids, E322 sunflower lecithin, acidity corrector E330 , betecarotene colouring aromas).
FILLING: lactose-free mozzarella (fresh cheese creating a dough with a stringy centre. Ingredients: milk, rennet, salt, citric acid) tomato puree. Fried in sunflower oil.
The highlighted ingredients can cause reactions in allergic or intolerant people.
Produced in a facility that also uses: cereals containing gluten, eggs and derivatives, milk and its derivatives.
Thaw at room temperature for about 20 minutes.
In the over
preheat the oven to 180 ° C, place the product in the oven and cook for about 5 minutes.
In the microwave
put the pre-fried product in a 800 W microwave and cook for about 90 seconds
average values for 100 g
Energy value 305 kcal (1288 kj)
|of which saturated||g||2,1|
|of which sugars||g||3,7|