Appennino: Carbonara Sauce, 200 g, ehemals Amerigo import Each bottle is filled and

Each bottle is filled and numbered by hand

natural flavors

The green-yellow colored blend was cold-pressed from olives harvested while still green and

Finely chopped black summer truffles - a delicacy that can also replace fresh black truffles

Akazienhonig

Appennino: Carbonara Sauce, 200 g, ehemals Amerigo import Each bottle is filled andPecorino cheese sauce with pork cheek meat and egg. Ingredients for 100g of finished product: 48g aged pork cheek (pork cheek, salt, spices, natural flavors), water, 20g Pecorino Romano DOP cheese, 20g Pecorino cheese, 12g egg yolk, melting salts: sodium citrate, black pepper. Preparation: Warm the sauce over low heat. Add pasta cooking water to achieve a creamy consistency. Store in the refrigerator after opening. Features: gluten free. Recipe from