Pasta De Cecco Uovo 103 Fettu.Ine is De Cecco Fettuccine all’uovo. De Cecco’s egg-pasta recipe uses fresh pasteurised eggs with durum-wheat semolina; the 250 g Pappardelle specification lists 23.87% egg. This shape is flat ribbons suited to creamy, meat and mushroom sauces. The shape and egg-rich dough are the key product facts, not generic De Cecco heritage.
Granoro Italian pasta from Puglia, offering a recognisable southern-Italian producer story and a format suited to professional cooking and speciality retail.
Plasmon Chicken Meat Baby Formula 0.080X2 160g, a familiar Italian Plasmon baby-food reference for specialist retail; use according to the exact age and preparation guidance on pack.
Sacla’ Lacrimella Capers 95g: prepared fruit, vegetable or mushroom product in the named style, ready for antipasti, deli counters, pizza, sandwiches, side dishes or recipe use according to the specific ingredient. The 95g format
Sugo All’ Astice I Toscanacci 180g: ready lobster sauce for linguine, spaghetti and premium seafood pasta, offering a quick, low-waste route to a distinctive Italian menu item.
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