Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by eli_passion_food
For those who love cheesecake but do not want to give up their silhouette. I suggest this recipe that combines flavor and lightness
Portion: the weight of the ingredients divided by 12 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Let's start with the pumpkin. Peel it and cut it into pieces, then cook it in 60 g of water for 20 minutes. Let it cool.
Step 2 of 5: Prepare the base by blending the biscuits and sugar. Melt the butter and mix it into the biscuits. Spread the mixture over the base of the pan lined with baking paper, level it and let it rest in the fridge for at least 30 minutes.
Step 3 of 5: Prepare the cream cheese filling by putting the cold pumpkin, the spreadable cheese and the sugar in the blender. Add the ginger, salt, lemon juice and eggs and blend until you get a smooth mixture.
Step 4 of 5: Pour the cream cheese filling over the biscuit base and bake for about 50 minutes in a preheated oven at 190 degrees.
Step 5 of 5: Let it cool slightly and decorate with sprinkles. Let it set in the refrigerator before serving.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving141 g · 1 of 12 | Per 100 g |
|---|---|---|
| Energy | 1,800 kJ430 kcal | 1,275 kJ305 kcal |
| Fat | 27.1 g | 19.2 g |
| of which saturated fatty acids | 15.34 g | 10.87 g |
| Carbohydrates | 36.17 g | 25.62 g |
| of which sugars | 24.46 g | 17.33 g |
| Fibre | 0.96 g | 0.68 g |
| Protein | 12.59 g | 8.92 g |
| Salt | 0.75 g | 0.53 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
