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
Shortcrust pastry is a very versatile pastry base suitable for desserts and savory pies. It is easy to prepare and has a crumbly, buttery texture.
Portion: the weight of the ingredients divided by 4 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 14: The ingredients are for 400 g of pastry
Step 2 of 14: Sift 250 g of flour and 1/2 tablespoon of salt into a bowl
Step 3 of 14: Cut 125 g of butter into 1/2 cm cubes and put them in the flour
Step 4 of 14: Work the flour into the butter with the help of two knives until crumbs form
Step 5 of 14: Flour your hands and cup them in the bowl
Step 6 of 14: Take small amounts of the mixture and let them slip through your fingers, gently pressing as they pass through the palms of butter
Step 7 of 14: Repeat the operation seven times until the crumbs have become fine
Step 8 of 14: Beat an egg yolk in a cup
Step 9 of 14: Add 1 teaspoon of cold water
Step 10 of 14: Mix, then pour everything into the flour and mix with a fork
Step 11 of 14: Add another teaspoon of water to the cup to dissolve the remaining yolk well and pour it little by little over the dough
Step 12 of 14: Continue mixing with a fork until three quarters of the dough are well combined
Step 13 of 14: Continue by hand, kneading until you obtain a ball-shaped dough
Step 14 of 14: Wrap it in aluminum foil and let it rest for 1 hour in the refrigerator
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving98 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,896 kJ453 kcal | 1,930 kJ461 kcal |
| Fat | 27.7 g | 28.19 g |
| of which saturated fatty acids | 15.73 g | 16.01 g |
| Carbohydrates | 45.25 g | 46.06 g |
| of which sugars | 1.43 g | 1.46 g |
| Fibre | 1.38 g | 1.4 g |
| Protein | 7.84 g | 7.98 g |
| Salt | 0.01 g | 0.01 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.
