In Parma, the traditional festive dish anolini cannot be missed. Whether at Christmas or at Ferragosto, they are one of the most popular dishes! The very tasty bites filled with Parmesan cheese, eggs, breadcrumbs and eaten in meat broth or just like that are simply unrivalled. This is a traditional festive dish, but also creates a festive atmosphere on other days.
Ingredients
Ingredients Pasta: Soft wheat flour type 00 69% on pasta, durum wheat semolina, pasteurised whole eggs cat. A (25% on pasta), water, salt, antioxidant E300.
Ingredients pasta filling: Parmesan dop (50% of filling) (milk, salt, rennet), breadcrumbs (wheat flour, brewer's yeast, salt), meat broth (beef, chicken, carrots, celery, onions, water, natural flavours (contains celery), whole pasteurised eggs cat. A, nutmeg, salt, preservative E202. May contain traces of: Almonds, pistachios, celery and soy.
Nutritional information
Average nutritional information per 100g
Energy | 1094 kJ / 262 kcal |
Fats | 9,2 g |
thereof saturated fatty acids | 5,2 g |
Carbohydrates | 32 g |
| thereof sugar | 1 g
|
Protein | 14 g |
| Salt | 1 g |
LA FOJEDA
Responsible food business operator: B2P FOOD s.r.l., Strada Traversante S.Leonardo, 13/A - 43122 PARMA (PR) - Italy
Puff pastry is called La Fojeda in the dialect of Parma. La Fojeda is not just fresh puff pastry, but history, culture, sharing the joy of life with loved ones and friends.
With La Fojeda I offer you a piece of history, typical pasta dishes of Parma and Reggio Emilia for your palate, your soul and your conviviality.
The historical brand "La Fojeda", which has existed since 1975, has become synonymous over time with high quality craftsmanship in the production of fresh filled pasta, gnocchi and the potato pearls chicche.
A brand that, out of conviction, focuses on quality and the selection of first-class raw materials such as flour, eggs, meat and vegetables from local producers in order to provide consumers with a tasty experience. Only Parmesan cheese matured for over 24 months is used for the dough, and they have been awarded the special prestigious designation of "Anolini al Parmigiano Reggiano" by the Protective Consortium.
"La Fojeda offers a wide range of choices to satisfy the increasingly diverse needs of the end consumer, always remaining faithful to the desire to offer a product characterised by quality raw materials, taste and aesthetics.
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Tips
Anolini al Parmigiano Reggiano are a warm winter dish. They are usually cooked in stock, preferably a nice hot meat stock, but also taste great in vegetable stock. Since you can never have enough Parmigiano Reggiano, a nice grater completes the dish perfectly.
Note: This product can be frozen.
