Ligurian pansotti with Senatore Cappelli re-milled semolina and spinach pasta, filled with borage, organic Swiss chard, fresh ricotta, and marjoram.
Green chard 26.8%, stone-ground ancient flour, Senatore Cappelli re-milled semolina, water, mixed egg, aged cow’s milk cheese, breadcrumbs (soft wheat flour type “0”, water, salt, brewer’s yeast, malted wheat flour), ricotta (whey, milk, salt, citric acid), rice cream, borage in oil (borage 50%, sunflower seed oil, salt, sorbic acid), butter, durum wheat semolina s1, natural flavors, fresh eggs, sunflower oil, dried spinach powder, garlic 0.2%, spices, cooking salt, marjoram powder.
| Nutritional Value | Amount |
|---|---|
| ENERGY KJ | 867 |
| ENERGY KCAL | 204 |
| FATS | 3.9 |
| of which saturated fats | 1.5 |
| CARBOHYDRATES | 34 |
| of which sugars | 1.2 |
| PROTEIN | 8.4 |
| SALE | 6.01 |
Tomato sauces, basil pesto, walnut sauce, butter and sage
Choose from products that best match your taste and discover new shapes, colors, and flavors.
Recipe Book
Looking for kitchen inspiration? Discover our recipes: simple and tasty ideas to make the most of A Tavola! fresh pasta and amaze your guests with uniquely flavored dishes.
Tortelli with Roccaverano Robiola and Truffle with Pumpkin Cream and Chives
