Don Antonio Arrabbiata Sauce (500 ml)
€4.35
€8.70/l
Description
Don Antonio Tomato and Chilli Sauce 500gFeatures
Pasteurized
Ingredients
Pulp of Tomato and Cherry Tomato Puree 93% (Italy), Extra Virgin Olive Oil, Chilli 1%, Sea Salt, Garlic, Parsley, Pepper, Acidifier: Citric AcidAllergy Advice
| Almonds | May Contain |
| Celery | May Contain |
| Fish | May Contain |
| Milk | May Contain |
Nutrition Information
per 100g
Energy
322kJ
77kcal
Fat
5.2g
of which saturates0.8g
Carbohydrate
5.3g
of which sugars5g
Fibre
2g
Protein
1.4g
Salt
1g
Sodium
1g
Country of Origin
| Origin Free Text | Italian product |
Preparation & Usage
Heat: approx. 6 minutes.
Storage Guidelines
Keep refrigerated after opening and consume within 3-4 days.
Storage Type
| Type | Ambient |
Manufacturer Address
Don Antonio srl, Via della Stazione 3, 1-66040 Roccascalegna.
Return To
www.donantonio.it
Product Number: 1078528000
Description
Don Antonio Tomato and Chilli Sauce 500gFeatures
Pasteurized
Ingredients
Pulp of Tomato and Cherry Tomato Puree 93% (Italy), Extra Virgin Olive Oil, Chilli 1%, Sea Salt, Garlic, Parsley, Pepper, Acidifier: Citric AcidAllergy Advice
| Almonds | May Contain |
| Celery | May Contain |
| Fish | May Contain |
| Milk | May Contain |
Nutrition Information
per 100g
Energy
322kJ
77kcal
Fat
5.2g
of which saturates0.8g
Carbohydrate
5.3g
of which sugars5g
Fibre
2g
Protein
1.4g
Salt
1g
Sodium
1g
Country of Origin
| Origin Free Text | Italian product |
Preparation & Usage
Heat: approx. 6 minutes.
Storage Guidelines
Keep refrigerated after opening and consume within 3-4 days.
Storage Type
| Type | Ambient |
Manufacturer Address
Don Antonio srl, Via della Stazione 3, 1-66040 Roccascalegna.
Return To
www.donantonio.it
Product Number: 1078528000
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.