8,90€ VAT inc.
Tomato and truffle sauce is among the Sunday dishes in Umbrian tradition. It is ideal for seasoning typical strangozzi and all kinds of fresh pasta, both short and long.
Ingredienti: Polpa di pomodoro origine Italia 48%, acqua, carota, cipolla, Tartufo estivo (tuber aestivum Vitt.) origine Italia 2%, olio extravergine di oliva, sale, prezzemolo, origano, aromi.
May contain traces of milk and milk derivatives, nuts, sulfites.
Directions: Pour contents into a large skillet and heat over low heat, adding cooking water if necessary, before pouring in the pasta and finishing cooking. If desired you can add additional truffle flakes. Recommended quantity for 2 servings.
Once opened store in the refrigerator at a temperature of +2 / +4°C and consume within 4/5 days.
Information on how to dispose of packaging (Legislative Decree 116/2020)
Separate collection: Separate the cap from the container before dropping them off for collection
CAPSULE: C/Fe 91 (Metal) CONTAINER: GL 70 (Glass)
Check the regulations of your municipality
| Weight | 80gr |
|---|---|
| Nutritional information (per 100 g) | Energy 333.88 kJ / 79.80 kcal - Fats 2.21 g of which saturated 0.36 g - Carbohydrates 15.16 g of which sugars 15.16 g - Protein 0.75 g - Salt 1.1 g |
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