25 May Herbs and Mozzarella Cassone
Herbs and Mozzarella Cassone
Stuffed piadina with a warm, stringy heart
Green cassone, with herbs and mozzarella cheese: delicate and light, the taste of nature.
Key of its success:
- Certified Romagna’s Wheat
- good at any time
- dish ready to heat
- typical romagnola recipe
- easy, versatile and fast
Quality with a stringy heart
Ingredients
Piadina (wheat flour type 00, water, extra virgin olive oil, sunflower seed oil, salt, raising agents: disodium diphosphate, sodium hydrogen carbonate; wheat starch); filling [mozzarella 24% (milk, salt, rennet, acidity corrector: citric acid), chard 6%, chicory 6%, spinach 6%, extra virgin olive oil, salt, garlic, pepper].
Storage: store in a refrigerator at +2°C to +4°C. To be consumed by the date indicated on the package. It can be frozen.
Allergens: contains Gluten. May contain Soy and Mustard.
Produced in a factory certified according to the International Standards IFS and BRC
Nutritional values
Nutritional values per 100gr:
- Energy: 1027 kJ/245 kcal
- Fat: 9.7g
- Of which saturated fatty acids: 3.6g
- Carbohydrates: 29g
- of which sugars: 0.9g
- Protein: 10g
- Salt: 1.1g
Format
230g – 1 PZ
Cassone: a culinary bijoux from Romagna
Cassone, a bijoux from the heart of Romagna, a typical preparation that comes from tradition, a recipe that originates from piadina and becomes something more.
The package contains 1 cassone carefully prepared just for you.
Piadina Romagnola IGP: the heart of a typical preparation
This package was produced within our production department in San Giovanni in Marignano. It requires more processing because it combines our Piadina Romagnola IGP alla Riminese with a flavorful filling that features the herb and mozzarella cassone.
From Romagnolo Wheat to tasty filling: The Secret of Cassone
We use our Rimini-style Piadina Romagnola IGP because it is the best known and most popular, your favorite. To make it, we chose Romagna wheat grown and processed in the provinces of Rimini, Forlì-Cesena, Ravenna and part of Bologna.
It was chosen to enhance local raw materials, and also because it grows in the typical climate of Romagna, just like the wheat employed by our grandmothers. From the ear of wheat we choose only a small percentage: about 10 percent becomes, in fact, flour chosen for our piadinas. This small part allows for such good and tasty piadinas.
Cook it on the Testo Romagnolo or in the oven
Optimal cooking: Microwave + griddle
Remove the chest from the package and microwave it for 90 seconds on medium power (about 600 watts). Finish cooking on a nonstick skillet or Testo Romagnolo for 2 to 3 minutes, turning it every 30 seconds.
Alternatively: Romagnolo text or nonstick frying pan.
Heat a nonstick skillet without greasing it. When hot, lower the flame and lay the caisson down. Cook it for about 5 to 6 minutes Turning it over every 30 seconds, remembering to warm the back as well.
Alternatively: Conventional oven
Heat the ventilated oven to 200°C.
Place the caisson in the oven (removing it from the package first) and bake it for about 6 minutes.
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