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L'Incanto - Panzerotti & Cafè

Cuttlefish ink panzerotto with cheese, pepper and prawns

Cuttlefish ink panzerotto with cheese, pepper and prawns

€2,50
€2,50
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Allergies/Intolerances

INGREDIENTS: cuttlefish ink dough, pecorino romano, parmesan, black pepper, prawns

ALLERGENS: Lactose, Gluten, Fish 3%, Shellfish 10%

Immerse yourself in a sea of ​​intense flavors with the panzerotto with cuttlefish ink dough with cheese, pepper and prawns from L'Incanto: a soft casket of cuttlefish ink dough , with a fascinating color and strong flavor, encloses a sensational filling: grated aged pecorino romano, with a pungent and unmistakable flavor, freshly ground black pepper for a spicy note, and fresh, tender and juicy prawns , which give an irresistible touch of the sea.

Choose your size:

  • Panzerotti 60g: a miniature explosion of flavour to tickle your taste buds.
  • Standard Panzerotto 140g: a total immersion in a vortex of flavours for a real treat of taste.

L'Incanto thinks of everyone:

  • Lactose-free mozzarella: for lactose intolerant people.
  • Gluten-free dough: for lovers of uncompromising taste.
  • Without shrimp: for those with allergies or different preferences.

Enjoy your panzerotto with squid ink dough with cheese, pepper and prawns as you prefer:

  • Takeaway: Take it with you wherever you go and enjoy its flavor anytime!
  • Fast Home Delivery: receive it hot and fragrant directly to your home, ready for a pampering experience of unparalleled taste.

L'Incanto - Panzerotti & Cafè: the taste that makes you travel!

Don't resist any longer, order your panzerotto with squid ink dough with cacio, pepe and prawns now: a taste adventure that will leave you breathless!

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HOW TO PREPARE THEM?

  • OPENING THE PACKAGE

    The package can be stored for up to 60 days in the refrigerator at +4°C.

    You can open the sealed package by cutting the top end with scissors and taking out the amount of product you wish to consume.

    If there are any leftover products remaining after opening the package, remember to consume them within 4 days maximum, always keeping them refrigerated.

  • HOW TO COOK THEM

    The products are half-cooked and can be finished in a deep fryer with boiling oil at 180°C for 3-4 minutes, or in a static or fan oven preheated to 200°C for 5-6 minutes.

    It is possible to finish cooking in an air fryer with times similar to those of a static/convection oven.

    AVOID THE MICROWAVE OVEN because it tends to make the dough very chewy.

  • ENJOY THEM WHILE THEY'RE HOT

    As soon as you have finished cooking, proceed to taste the product while it is hot, as if it had just been made.

    You'll find a flaky, not greasy dough with a delicious filling.

    ENJOY YOUR MEAL!
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