Fondue Agnolotti with Valdostano cheese

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Available in 1000g or 500g packages.
Always cook before eating. The product has a durable life of 18 months, if kept at a temperature of -18 °C.
Only one minute of cooking.

SKU: 25 Category: Tag:

The fondue agnolotti with Valdostano cheese are an evergreen delicacy.
La Ginestra pasta factory chose to follow the tradition of Aosta Valley in the preparation of this filled pasta.
A recipe that comes from the mountains and satisfies even the most demanding palates, because despite its intense taste, it allows to fully enjoy of the fondue filling.
Square-shaped, light yellow, fresh frozen stuffed egg pasta. Produced in a facility that uses the following allergens:

  • Flours containing gluten
  • Milk and dairy products
  • Soy flour
  • Nuts
  • Pasteurized eggs
  • Celery
  • Sesame
  • Fish, molluscs and crustaceans
Minuti di cottura


Valori nutrizionali per 100gr

Energy KJ 921 Kcal 220 – Fat 7.5 g of which saturated 0.6 g – Carbohydrates 29 g of which sugars 0.7 g – Proteins 10 g – Salt 2 g.

Peso per porzione

150 g


PASTRY: 00-type soft wheat flour, pasteurized eggs (20%), durum wheat semolina, water, sunflower oil.
STUFFING: Milk, 34% Valdostano cheese (cow milk, rennet, salt), pasteurized egg, sunflower oil, 00-type wheat flour, potato flakes, salt.
May contain soy.