The salty “rametti” of Val Trebbia: an artisanal specialty with Tritordeum flour
The salty rametti of Valtrebbia are a baked product with a special taste. Ideal pairing to cheeses, vegetable soups, and salads.
The “rametti” are perfect for asnack or as an aperitif, to be used instead of “corstini” bread or as a substitute for beread.
The salty rametti are produced with Tritordeum flour, grown in Italy, with certified supply chain.
Tritordeum is a hybrid crop, obtained by crossing durum wheat with the wild barley
The Antico Mulino di Ottone is a laboratory of real pastry chefs, discover here all the other products of the Mill.
At the base of their work there is the passion for the rediscovery of Piacenza’s Apennines and the most exquisite Ligurian tradition.
00 WHEAT flour, water, olive oil, extra virgin olive oil, iodized salt, extract of
malt (BARLEY malt, water, soft WHEAT malt flour), brewer’s yeast
Suitable for: vegetarians
Possible Allergies: contains WHEAT
It may contain soy, nuts, milk, eggs.
Scheda informazioni nutrizionali:
|Average values||Per 100 g||Per Singolo prodotto|
|kJ /kcal||1601kJ/381 kcal|
|of which saurated fat acids||2.0g|
|of which sugars||1.2g|
Conservation method: Store in a cool and dry place
Can be Frozen: NO
Fresh product with short shelf life: NO
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