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syrupy consistency and a ripe
which is renowned for rice cultivation
Drained weight: 25 g
black pepper
anhydrous MILK FAT
Appennino: Carbonara Sauce, 200 g, ehemals Amerigo Direktimport syrupy consistency and a ripePecorino cheese sauce with pork cheek meat and egg. Ingredients for 100g of finished product: 48g aged pork cheek (pork cheek, salt, spices, natural flavors), water, 20g Pecorino Romano DOP cheese, 20g Pecorino cheese, 12g egg yolk, melting salts: sodium citrate, black pepper. Preparation: Warm the sauce over low heat. Add pasta cooking water to achieve a creamy consistency. Store in the refrigerator after opening. Features: gluten free. Recipe from
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