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Taggiasca is called this because it is brought to Taggia (IM) by the Benedictine monks of San Colombano and then selected and widely used
Moments of enjoyment: for dipping in milk or cappuccino
a Riegelline in elegant cases
the combination creates a perfect balance to offer a tender but full-bodied pasta
Ingredients: Rehydrated potato flakes 85% (water
Mulino Bianco Biscotti Frollini Molinetti with Grano Saraceno, 100% Farina Integrale, Biscuits with 100% Full Flour, Breakfast Full Fibre and Flavour, 3 x 350 g + Italian Gourmet Polpa 400 g Taggiasca is called this becauseIngredients: wheat flour 44. 3%, brown sugar 13. 4%, sunflower oil, sugar, 7. 7% oatmeal, total wheat flour 6. 3%, butter, soft wheat bran, skimmed milk powder, fresh eggs, molasses, hay (ammonium acid carbonate, sodium acid carbonate), salt, flavour. *Percentages expressed on the finished product. It may contain traces of shell fruits, mustard and alone. Free Italian gourmet polpa di pomodoro 400 g Molinetti Prepared with wholemeal flour and oatmeal
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