The cuisine of the Langhe is a pasta factory born in 1984 in Dogliani, in the heart of the Langhe, a wonderful area in the heart of Piedmont that offers a unique food and wine tradition. Since its foundation, and in compliance with the most careful farming tradition, the pasta factory has grown. From a small shop it has become a company, managed by the third generation of the family, which has increased production while maintaining the same spirit and passion as always, respecting the classic recipes of grandmothers to produce their pasta.
Plin di Carne Cuisine of the Langhe g250
Cucina delle langhe
Regular price €4,99
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INGREDIANTS:
INGREDIENTS OF THE PASTA 55%: Flour of grain tender type "00", semolina of grain hard, egg 14.4%, water, vegetable fiber (citrus, chicory and legumes, flavorings)
FILLING INGREDIENTS 45%: Piedmontese beef 56.6%, raw ham (pork, salt, natural flavorings), cooked salami (pork, salt, spices), cooked ham (pork, water, salt, sugars dextrose and sucrose), onions 6.3%, carrots 3.1%, potato flakes (dehydrated potatoes 99%, spice, natural flavoring. metabisulfite), breadcrumbs, cheese, sunflower oil, potato starch, salt, spices. Sprinkle with rice cream. It may contain traces of nuts, fish, soy.
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DESCRIPTION: The agnolotti del plin with 100% Piedmontese meat filling are characteristic of the Langhe and Monferrato area. These are mostly rectangular agnolotti closed with a "plin", that is the pinch that is given to close it. Both the Piedmontese agnolotti and the plin agnolotti are included in the list of traditional Italian agri-food products, drawn up by the Ministry of Agricultural, Food and Forestry Policies and therefore protected according to a specification of the Piedmont Region. Although they can be cooked in different ways, there are four traditional recipes: with roasted meat sauce, with butter, sage and parmesan cheese, with Piedmontese meat sauce, in meat broth. NUTRITIONAL VALUES for 100 gr
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