A savoury biscuit made with chickpea flour and rosemary, inspired by Ligurian panissa. The recipe also contains wheat flour.
The product
This is our biscuit interpretation, distinct from the rice-based panissa of Vercelli. Serve it at aperitivo or alongside the other Salatì flavours.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto salato ai ceci e rosmarino
type 0 soft WHEAT flour (58.0%) (origin: Italy), chickpea flour (28.0%) (origin: Italy), vegetable oils [(vegetable fats (palm and palm kernel), vegetable oils (sunflower and SOY) in variable proportion), water, salt, emulsifiers mono- and diglycerides of fatty acids, acidity regulator citric acid, flavourings.], extra virgin olive oil (origin: Italy), salt, rosemary, herbal tea cut (0.6%), raising agent (ammonium bicarbonate), flavour enhancer: monosodium glutamate, rosemary extract E392
Allergens are shown in bold.
May contain eggs, peanuts, milk, tree nuts, mustard, sesame, sulphur dioxide and sulphites
Conservare in luogo fresco e asciutto, lontano da fonti di calore e dalla luce diretta
Shelf life 10 mesi dalla data di produzione
| Energy | 2,231 kJ / 533 kcal |
|---|---|
| Fat | 28 g |
| of which saturates | 10 g |
| Carbohydrate | 58.4 g |
| of which sugars | 3.5 g |
| Fibre | 4.5 g |
| Protein | 12.9 g |
| Salt | 2.7 g |
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