The “Pienno Re” is made using one of the oldest and most typical products of Campania agriculture: the tomato of Piennolo del Vesuvio DOP. Selected and peeled by expert hands before being sliced and preserved as it once was. It is one of the most representative ingredients of Mediterranean cuisine.
Out of stock
Features: 100% Italian, volumetric weight 580 ml, net weight 550 g, drained weight 540 g
Ingredients: pennel piennolo from Vesuvius in water, salt
Storage: we recommend storing the product in a cool and dry place, away from heat sources and direct exposure to sunlight. Before consuming it, we recommend checking the integrity of the capsule with the appropriate safety system. Once opened, keep refrigerated at + 4 ° C and consume within a maximum of 3 days.
Nutritional values: the following values refer to 100 g of product
Energy 25 kcal / 105 kJ
Protein 1.4 g
Carbohydrates 3.7 g
of which sugars 0.003 g
Fat 0.2 g
of which saturated 0 g
Salt 0.7 g
Fibers 1.4 g
Allergens (Annex III bis dir 2003/89 / CE)
The allergens below are NOT present in the product as its ingredient and / or as a constituent of another ingredient of the product itself.
The allergens below are NOT present in the product and in other products with risk of accidental contamination (e.g. common production lines).
The allergens below are NOT present in the production and storage plant but there is no risk of cross-contamination.
Cereals containing gluten (wheat, rye, barley, oats, spelled, kamut or their hybridised strains) and derived products; crustaceans and crustacean products;
Eggs and egg products;
Fish and fish products;
Peanuts and peanut products;
Soybean and soy products;
Milk and milk-based products (including lactose);
Nuts and fruit products;
Celery and celery products;
Mustard and mustard products;
Sesame seeds and sesame seed products;
Sulfur dioxide and sulphites in concentrations higher than 10 mg / kg or 10 mg / I expressed as SO2;
Lupins and derivatives;
Mollusks and derivatives.
Common names: almonds (Amigdalus communis L.), hazelnuts (Corylus avellana), common nuts (Juglans regia), cashew nuts (Anacardium WESTERN), pecans [Carya illinoiesis (Wangenh) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia).