Cassoncino with Speck Mushroom and Briè Cheese

Italian Autumn in one Bite

A symphony of flavors that dances between the smoky taste of speck, the earthy aroma of mushrooms and the enveloping softness of briè cheese.

Key of its success:

Certified Romagna’s Wheat
good at any time
dish ready to heat
easy, versatile and fast

Quality with a stringy heart

Cassoncino is made with top-quality ingredients.

Ingredients

Ingredients Piadina 70%: wheat flour type 00, water, extra virgin olive oil, sunflower seed oil, salt, raising agents: disodium diphosphate, sodium hydrogen carbonate; wheat starch.

Stuffing ingredients 30%: speck 27% (pork, salt, spices, herbs, antioxidant: sodium ascorbate; preservative: sodium nitrite), trifoliated mushrooms 27% [cultivated prataioli mushrooms (Agaricus bisporus) 85%, sunflower seed oil, salt, rice starch, dehydrated garlic, dehydrated parsley, pepper, flavoring, antioxidant: ascorbic acid; acidity regulator: citric acid; flavor enhancer: monosodium glutamate], mozzarella cheese (milk, salt, rennet, acidity regulator: citric acid), brie 20% (milk, cream, salt, rennet, milk enzymes).

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, milk
May contain: mustard, soy, hazelnuts, pistachios and almonds

Nutritional values

Nutritional values per 100gr:

Energy: 1178kJ/280 Kcal
Fat: 11g of which saturated fatty acids: 3.6g
Carbohydrates : 35g of which sugars: 1g
Protein: 10g
Salt: 1.5g

Format

120g – 1 PZ

Buy Now

The 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 caisson 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.