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
