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 Emporion
Passatelli in broth are a traditional dish from Emilia-Romagna, especially popular during the winter months. They are like spaghetti made from a dough based on grated Parmesan cheese, breadcrumbs from stale bread rolls, eggs, parsley, and salt. They are cooked in meat broth and served piping hot.
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 5: Beat the eggs in a bowl, then add 90 g of grated Parmesan, the bread, and season with salt
Step 2 of 5: Mix everything together; the dough should be slightly firmer than mashed potatoes
Step 3 of 5: Heat the broth in a large saucepan
Step 4 of 5: Using the special tool for passatelli, press the dough to obtain many small cylinders, cutting them as you go and letting them fall into the boiling broth
Step 5 of 5: As soon as the pasta rises to the surface, pour the soup into a tureen, sprinkle with a little chopped parsley, and serve immediately with the remaining Parmesan
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving103 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,151 kJ275 kcal | 1,115 kJ266 kcal |
| Fat | 12.44 g | 12.05 g |
| of which saturated fatty acids | 6.78 g | 6.57 g |
| Carbohydrates | 24.56 g | 23.79 g |
| of which sugars | 2.21 g | 2.14 g |
| Fibre | 1.84 g | 1.78 g |
| Protein | 16.78 g | 16.25 g |
| Salt | 0.83 g | 0.8 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.
