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simply salt the cooking water of the pasta and use a spoon to dilute each part of the spice before mixing with the pasta
disodium 5'-ribonucleotide
Full grain penne rigate – with a small diameter and a natural fibre source
The recipe with corn flour
12x Ponti Aceto Balsamic Di Modena IGP 500 ml Balsamic Vinegar from Modena simply salt the cooking waterIt is obtained by a careful acidification of grape must derived from grapes from 7 selected vines and fine Ponti wine vinegar. Intense and fragrant aroma, balanced taste. Perfect for seasoning raw and cooked red meat, fresh and aged cheese, vegetables and strawberries. Acidity 6%. Ingredients: wine vinegar*, concentrated grape must*, boiled must*, dye: caramel E 150d*. *Contains sulphites. Average nutritional values for 100 ml. Product: energy value
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