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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.
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To prepare the dough:
Dissolve the yeast in a little water, add the sugar.
Mix the flours and starch with the oil, water and salt, add the yeast, knead and let rise for 3 hours.
To prepare the filling:
Blanch the escarole, chop it up and sauté it in a pan with oil and garlic.
Add the olives, salt-cured anchovies, pine nuts, raisins and capers (optional). Adjust the salt.
Divide the dough into two discs.
Fill with the escarole, brush with oil and bake in the oven at 200°C for 50 minutes.
Consume immediately
Ideal to enjoy hot or cold, it keeps well for a couple of days in the refrigerator.
Italia, Lazio
| Energy (kcal) | 207.41 |
| Carbohydrates (g) | 37.07 |
| of which Sugars (g) | 4.46 |
| Fat (g) | 4.42 |
| of which Saturates (g) | 0.58 |
| Protein (g) | 6.46 |
| Fiber (g) | 1.69 |
| Sale (g) | 0.55 |
