Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Place the flour in a mound on the work surface, pour the yeast dissolved in a little warm milk into the center, 2 tablespoons of oil and 1 teaspoon of salt
Knead, adding as much milk as needed to obtain a fairly soft dough
Work it well and let it rise in a warm place covered with a napkin
Meanwhile, boil the cleaned cauliflower for a few minutes in salted water; drain it and then divide it into florets
Melt the butter in a pan, add the florets and let them take on flavor
Add the aromatic herbs and the cream
Remove from the heat, mash the mixture a little with a fork, add the pepper, Gruyère, eggs and salt if necessary
Roll out the dough with a rolling pin into a rectangular shape and place it on the baking sheet greased with oil
Pour the filling onto half of the rectangle and fold the other half over it, giving it the shape of a 'calzone'
Seal the edges, grease the surface with oil and bake at 220 degrees for 40 minutes
Pan
Blender
Italia
| Energy (kcal) | 374.25 |
| Carbohydrates (g) | 43.5 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 16.69 |
| of which Saturates (g) | 9.26 |
| Protein (g) | 11.64 |
| Fiber (g) | 7.83 |
| Sale (g) | 0.86 |
