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Crespelle with ham and cheese

Crespelle with ham and cheese: inspired by the Valdostan tradition these are the crespelle of Belmonte Gastronomy with cheese, ham and béchamel sauce.

 

  • NUTRITIONAL VALUES
    NUTRITION TABLE PER 100 g PRODUCT
    Energy 786 kJ
    Energy 188 kcal
    Fats 11,0 g
    of which saturated fatty acids 5,8 g
    Carbohydrates 9,2 g
    of which sugars 2,6 g
    Protein 13,0 g
    Salt 1,10 

6,72

Description

Ingredients

 
MILK, cooked ham (pork, salt, dextrose, flavourings, antioxidants: E301, preservatives: E250) (30,6 %), cheese (MILK, salt, rennet) (3%), EGGS, MILK, WHEAT FLOUR type 00, grana padano PDO (MILK, rennet, salt, preservative: lysozyme from EGG), cream (MILK, thickener: carrageenan), corn starch, sunflower seed oil, BUTTER (contains MILK), marsala liqueur wine (contains SULFITES), salt, nutmeg
 

Allergens

 
Contains allergens: Sulfur dioxide and sulfites, Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), Milk and milk products, Eggs and egg products
 
The product may contain traces of: Peanuts and peanut products, Crustaceans and crustacean products, Nuts ( almonds, hazelnuts, walnuts, cashnuts, pecans, brazil nuts, pistachios, macadamia nuts or queensland nuts), Molluscs and products thereof, Fish and products thereof, Celery and products thereof, Mustard and products thereof, Soya and products thereof
 
 
 
 

Method of packaging

Product packaged in a protective atmosphere
TAKE-AWAY PRODUCT in CPET trays (material suitable to be heated in microwave or traditional oven)
BULK PRODUCT in APET trays (material not suitable for heating)
 
 
 
 

Method of conservation

Store in the refrigerator from 0° C to 4° C
Consume within 2 days from the opening of the package and store in the refrigerator from 0° C to 4° C.
 
 
 
 

Mode of consumption

The product can be heated in:
- microwave oven for 4 minutes
– traditional oven for 10 minutes at 160 º C

Additional information

Weight0,3 kg
Producer

Belmonte

Place of production

Turin

Net content

250 g

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