Panzotti with eggplant and scamorza


A soft filling with scamorza cheese and eggplant enveloped by a soft pasta sheet: these are our panzotti with eggplant and scamorza, the ideal choice for a delectable first course.


Pasta dough 40%: durum wheat semolina (gluten), pasteurized egg mixture (20% in semolina), water, gluten.

Filling 60%: eggplant 53.99% (eggplant, seed oil), ricotta cheese (cow milk whey, cow milk, salt, acidity regulator: citric acid), breadcrumbs (type “0” soft wheat flour), spicy Provolone 21.60% (raw milk, whey, salt), cherry tomato, smoked scamorza 6.43% (cow milk, lactobacillus, salt, coagulating enzyme, flavoring), salt, oregano, garlic, pepper.

–        ALLERGENS: wheat (gluten), milk, egg.

–        STORAGE TEMPERATURE: -18°C/-0.4°F

–        SHELF LIFE: 18 months

–        WEIGHT: 500g/1.1lb, 1kg/2.2lb, 3kg/6.6lb.


While product is still frozen, 4-5 minutes in boiling water.