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L'Incanto - Panzerotti & Cafè

Squid ink panzerotto with octopus ragout and stewed onions

Squid ink panzerotto with octopus ragout and stewed onions

€2,50
€2,50
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Allergies/Intolerances

INGREDIENTS: cuttlefish ink paste, octopus ragù, stewed onions

ALLERGENS: Lactose, Gluten, Molluscs 30%, Fish 3%

Get ready to experience an unprecedented taste experience with the panzerotto with squid ink dough with octopus ragù and stewed onions from L'Incanto: a whirlwind of Mediterranean flavors that will envelop your senses.

The soft cuttlefish ink dough , with an intense and fascinating color, contains a sensational filling: very tender octopus ragù cooked with fresh cherry tomatoes and scented with aromatic herbs, and stewed onions that give a touch of sweetness and softness.

Choose your size:

  • 60g Panzerotti: a tantalizing taste to tease your palate.
  • 140g Panzerotto: a total immersion in taste for a real pleasure.

The Incanto welcomes all palates:

  • Gluten-free dough: for lovers of taste without compromise.

Enjoy your panzerotto with cuttlefish ink dough with octopus ragù and stewed onions 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 dream!

Don't miss out on this unique taste experience: order your panzerotto with squid ink dough with octopus ragù and stewed onions now!

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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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