top of page

Mezzelune Burrata & 'Nduja Spicy Salami

A gentle combination between the sweet and milky taste of Burrata, with the rich and spicy 'Nduja salami, coated by the fine texture of premium pasta, are reasons enough to try our mezzelune, a real Italian cuisine experience.

The Italian region associated with this recipe:

Combining Calabrian culinary tradition, full of spicy flavors, with the famous Apulian dairy, this recipe describes Mediterranean cuisine at its finest.

Preparation suggestion: 

  1. Add the pasta to the boiling water.

  2. Boil gently for 4 - 5 minutes.

  3. Drain the pasta.

  4. Add extra virgin olive oil or your favorite sauce and serve immediately.

  5. Sprinkle with grated Parmigiano Reggiano.

Note: Do not try to unstick the pasta before cooking. 


Pasta (35%): soft WHEAT flour, EGG 28.5%, durum WHEAT semolina.
Filling (65%): Mozzarella cheese (MILK, salt, microbial rennet), Burrata cheese 19.2% (MILK, cream (MILK), salt, rennet), Ricotta cheese (whey (MILK), cream (MILK), salt , acidity corrector: citric acid, lactic acid), breadcrumbs (soft WHEAT flour, salt, yeast), Bechamel sauce (semi-skimmed MILK, water, butter (MILK), WHEAT flour, corn starch, sugar, salt, nutmeg ), 'Nduja sausage 8% [pork, hot pepper paste (hot peppers, salt), salt, spices, acidity corrector: ascorbic acid], butter (MILK), vegetable oils (sunflower oil, of SOY, rapeseed oil, corn oil), LACTOSE, grated hard cheese (MILK, salt, microbial rennet), salt. The product may contain traces of SOY and MUSTARD.

Quantity 250 g

bottom of page