VERMICELLI 500g

VERMICELLI 500g

belong to the long rod format they have a round section and their thickness varies between 2,08 and 2,14 mm. Vermicelli originate from the Neapolitan area and they are considered one of the oldest pasta formats.In 1338 the pasta maker Maestro Barnaba da Reatinis notices how the Vermicelli were spread also in Northern Italy but with different names such as: "orati" in Bologna, "minutelli" in Venice, "fermentini" in Reggio Emilia and "pancardelli" in Mantua.They make a particularly danty dish with pummarola tomato sauce, or with vegetable sauces such as courgettes, aubergines and peppers. Excellent with quick sauces made with extra virgin olive oil, garlic, Cayen pepper, fish or shellfish. After having them mixed with the sauce sauté them in a frying pan with a drom of olive oil.

Typical nutrition values for 100 g
Energetic Value 1493 kJ/352 kcal
Fats 1,5 g
of which Saturates 0,3 g
Carbohydrates 70,2 g
of which Sugars 3,4 g
Fibre 2,9 g
Proteins 13 g
Salt 0,004 g

Store preferably in a cool and dry place.
Cooking time 14 minutes
Al dente 12 minutes

Nutrition, packing, cooking/baking (Per 100g of Finished Product)
Typical Values	per 100g	per g	per portion	% based on GDA
Energy	kcal
Protein	g
Carbohydrate	g
of which Sugars	g
Fat	g
of which Saturates	g
Fibre	g
Sodium	mg
Salt	g
Cholesterol	mg
Potassium	g
Vitamins:
A	g
D	g
B1 (Thiamin)	mg
B2 (Riboflavin)	mg
Niacin
B6
Folic Acid
B12	g
Minerals:
Iron
Units per Box	Boxes per Layer	Layers per Pallet	Boxes per Pallet	Pallet Height
Pack of 500g / 10 box	9	8	16	120cm
Weight frozen	Defrosting Time	Baking Time Oven	Baking Time Micro	Weight Baked
g	min	min	min	g
		Temperature
		Gas: 0°C
		Electric: 0°C

If not pre-packed the exact price for weight article arises only after the goods have been dispatched. Therefore, there may be deviations from the purchase order price.

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