FEDELINI 500g
FEDELINI 500g
The origins of this type of pasta are to be saught in the Ligurian territories, in the province of Genoa, in Ciociara and in the Naples area. It is a long pasta with a round section and a thickness between 1,37 mm and 1,47 mm.The best condiments for this pasta are butter based sauces, such as in raw butter and cheese or melted butter, sage and cheese sauces. Excellent also with egg or fresh raw tomato sauces. Another way to eat Fedelini is in a light broth. As well as with broths and dry pasta, in the Naples area they can be used for preparing oven cooked pasticci.
Typical nutrition values for 100 g
Energetic Value 1493 kJ/352 kcal
Fats 1,5 g
of which Saturates 0,3 g
Carbohydrates 70,2 g
of which Sugars 3,4 g
Fibre 2,9 g
Proteins 13 g
Salt 0,004 g
Store preferably in a cool and dry place.
Cooking time 6 minutes
Al dente 4 minutes
|
Nutrition, packing, cooking/baking (Per 100g of Finished Product)
|
||||
| Typical Values
|
per 100g
|
per g
|
per portion
|
% based on GDA
|
| Energy
|
kcal |
|||
| Protein
|
g
|
|||
| Carbohydrate
|
g |
|||
| of which Sugars
|
g |
|||
| Fat
|
g |
|||
| of which Saturates
|
g |
|||
| Fibre
|
g
|
|||
| Sodium
|
mg
|
|||
| Salt
|
g |
|||
| Cholesterol
|
mg |
|||
| Potassium
|
g
|
|||
| |
||||
| Vitamins: | ||||
| A
|
g | |||
| D
|
g | |||
| B1 (Thiamin)
|
mg | |||
| B2 (Riboflavin)
|
mg | |||
| Niacin
|
||||
| B6
|
||||
| Folic Acid
|
||||
| B12
|
g | |||
| Minerals:
|
||||
| Iron
|
||||
| Units per Box
|
Boxes per Layer
|
Layers per Pallet
|
Boxes per Pallet
|
Pallet Height
|
 |
|
|
|
|
| Pack of 500g / 10 box
|
9
|
8
|
16
|
120cm
|
| Weight frozen | Defrosting Time | Baking Time Oven | Baking Time Micro | Weight Baked |
|
|
 |
|
|
|
| g
|
min
|
min
|
min
|
g
|
| Temperature | ||||
| Gas: 0°C
|
||||
| Electric: 0°C
|
||||
If not pre-packed the exact price for weight article arises only after the goods have been dispatched. Therefore, there may be deviations from the purchase order price.
