Pasta De Cecco Uovo 104 Taglia.Le is De Cecco Tagliatelle 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 classic ribbons with enough surface to carry ragù and rich sauces. The shape and egg-rich dough are the key product facts, not generic De Cecco heritage.
Chef Parboiled Rice (Protective Atmosphere) 1kg: rice product in the stated variety/format, suited to the cooking behaviour implied by the named rice style and to restaurant or catering use.
Monari Balsamic Vinegar Glaze With Basil 300g: Modena balsamic vinegar from Monari Federzoni, a producer established in 1912, for dressings, marinades, reductions and finishing.
Novi Dark Chocolate 100g, Italian Novi chocolate with a brand history dating to 1903 and strong links to northern Italian chocolate and hazelnut confectionery.
Rummo Calamarata Pasta F 141 500g: Italian pasta in the stated shape and recipe/format, giving operators a clearly defined pasta style for pairing with the appropriate sauce and service. The 500g format
Ferrarese Low-Fat Bread Buns 400g: savoury snack or appetiser in the named style and flavour, suitable for aperitivo, bar snacks, deli counters, bread baskets or retail snacking. The 400g format
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
£ 
€