Soft wheat flour, water, tomato, fiordilatte, olive oil, basil, grated Parmigiano Reggiano, salt, brewer’s yeast.
ALLERGENS (Gluten, Milk).
Soft wheat flour, water, tomato, fiordilatte, olive oil, basil, grated Parmigiano Reggiano, salt, brewer’s yeast.
ALLERGENS (Gluten, Milk).
Crunchy effect: bake frozen, ventilated oven, preheat to 200°C (392°F), cook for 7.5 min.
Naples effect: let thaw for 10 minutes at room temperature, ventilated oven, preheat to 200°C, cook for 4-4.5 min.
