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400 ₴ including VAT
In addition, the pasta is enriched with natural dried porcini mushrooms, which give it a unique aroma. Fettuccine should be cooked in boiling water for 1–2 minutes. The finished product has a refined taste with mushroom notes and a dense, elastic consistency. It pairs perfectly with cream sauce.
In stock (can be backordered)
Add to wishlistFettuccine with porcini mushrooms by La Campofilone — This is a traditional Italian egg pasta made from durum wheat flour grown on the company’s own fields in the Marche Valley. The eggs, which must make up at least 30 % of this pasta, come from a farm owned by the brand.
| Weight | 0.5 kg |
|---|---|
| Dimensions | 10 × 10 × 10 cm |
| Ingredients. | Flour made from durum wheat, pasteurized eggs 33.4%. Allergens are listed in capital letters. |
| Nutritional value (per 100 g of product) | Nutritional value per 100 g: |
| Weight | 250 g |
| Producer | La Campofilone |
| Country of origin | Italy |
| Importer | LLC "G'LASIR", EDRPOU code 45097262 |
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