Fornarina alla Romagnola
The naturally leavened Fornarina alla Romagnola has all the flavour of tradition with a pinch of salt and rosemary. The stone-baked Fornarina releases all the flavour of the sourdough starter with an added drizzle of extra virgin olive oil.Find out more
With extra virgin olive oil
Made with a sourdough starter
WHEAT flour, water, sourdough starter (22%) (type "00" soft WHEAT flour, water), extra virgin olive oil (3.5%), salt (2.9%), re-milled durum WHEAT semolina, wholemeal soft WHEAT flour, rosemary (1%), malted WHEAT flour, brewer's yeast, bread-making preparation (type "0" soft WHEAT flour, vinegar powder), emulsifier: SOY lecithin, raising agent: sodium hydrogen carbonate, preservative: potassium sorbate, natural olive flavouring. Surface-treated with ethyl alcohol. May contain MUSTARD SEEDS.
Method of use
Bake either in the oven or in a pizza oven: pre-heat the oven to 200°C, bake for 5 minutes, then take out and garnish as desired. It is not advisable to bake this product in a microwave oven. To be consumed after cooking. The cooking times are approximate and may vary depending on the type of oven and the degree of cooking desired.
Store in a cool, dry place, away from sunlight. After opening, store in the fridge and consume within 2 days. Product packed in a protective atmosphere. Do not pierce the packaging.
NUTRITION DECLARATION - AVERAGE VALUES PER 100 G
1249 kJ 295 Kcal
of which 0.8 g saturated fatty acids
of which 1.8 g sugars