Focaccia – mit Peperoncino Gourmetpaste Carp leaves from Salina

Carp leaves from Salina

onions (2%)

of which sugar 8

Summer truffle (Tuber aestivum Vittad

Musky notes with light garlic and the typical white truffle aromas with the finest salty butter

Focaccia – mit Peperoncino Gourmetpaste Carp leaves from SalinaCarefully handcrafted by master baker Marco from Piedmont. Made with a blend of renowned 00 flour, yeast, and fresh spring water. The Focaccia al Peperoncino is baked for exactly 21 minutes until golden brown, after being brushed with sea salt, peperoncino, and fine olive oil and shaped. Nutritional values per 100 g Energy 1937 kJ (462 kcal), Fat 20 g, of which saturated fatty acids 4. 4 g, Carbohydrates 57 g, of which sugars 2. 5 g, Protein 12 g,