Cassone Ham and Mozzarella

CASSONI ROMAGNOLI

Cassone Ham and Mozzarella

Stuffed piadina with a warm, stringy heart

Cassone Rosa, with cooked ham and mozzarella cheese: tasty and stringy, it is a children’s favorite.

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

Cassone Romagnolo is made with top-quality ingredients

Ingredients

“00” wheat flour, water, lard, extra virgin olive oil (2.5 percent), salt, raising agents (disodium diphosphate, sodium hydrogen carbonate), wheat starch.

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 1137 kJ/271 kcal
Fat 12g,
of which saturated fatty acids 5.7g
Carbohydrates 29g,
of which sugars 0.9g
Protein 12g
Salt 1.6g

Format

230gr – 1 PZ

Buy Now

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 a 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 tasty filling that characterizes the tomato 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.