Passatelli with Parmigiano Reggiano
The Passatelli are one of the most classic soups of the Province of Pesaro and Urbino, of the Province of Ancona, of part of the Province of Perugia and of Emilia-Romagna in general.
Born to be served in meat or fish stock they are also excellent dry with fish, meat and cheese-based dressings.
Cooking: 4/5 min
- Fresh saver sealed bags
- Strong cardboard, suitable for low temperatures
- On each bag, complete information about the product and conservation
- Product preparation tips
- Multilingual labelling, with product image and rich in technical information