Parcel pasta that resembles old-fashioned candies, filled with lemon-infused Robiola and Ricotta cheese. Suitable for vegetarians longing to taste the flavours of the South of Italy.
Cooking instructions: cook for 4/5 minutes in an open pan with boiling hot water.
Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic.
Drain well and and serve hot with the melted butter or oil.
Season with salt and pepper and enjoy!
Each portion contains approximately eight pieces of pasta. One portion is sufficient with one person with a big appetite or two people with a small appetite.
Robiola and Lemon Caramelle
Ingredients for the pasta: 00 flour, pastorised eggs.
Ingredients for the filling: Ricotta cheese, grated hard cheese, potato, lemon juicde, zest of lemon, salt.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.