L'Incanto - Panzerotti & Cafè
Cheese and Pepper Focaccia
Cheese and Pepper Focaccia
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Imagine a soft embrace of flavors: our focaccia, the result of a blend of selected flours and slow leavening, meets the enveloping creaminess of pecorino and cow's milk cheese, the sweetness of provola bianca and the decisive touch of freshly ground black pepper.
Every bite is a sensory journey, a perfect balance between tradition and innovation, an explosion of taste that will conquer you.
Made with high-quality ingredients, our cacio e pepe focaccia is ideal for a tasty aperitif, a delicious snack or an informal meal full of flavour.
Come and try it and let yourself be won over by its irresistible goodness!
INGREDIENTS:
Soft wheat flour type "0", re-milled durum wheat semolina flour, water, malt (gluten), extra virgin olive oil, brewer's yeast, salt, grated pecorino cheese (milk), grated cow's cheese (milk), white provola cheese (milk), ground pepper.
ALLERGENS:
Gluten, Lactose, Soy, Mustard, Lupins
WEIGHT: 700g
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HOW TO PREPARE THEM?
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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.
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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.
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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!
