Ingredients
topping 55.6% , lactic ferments 22.2% , salt 11.1% , enzyme 5.6% , tomato 2.8% , parmigiano reggiano 1.4% , romano cheese 0.7% , sheeps milk 0.3% , microbial culture 0.3%
Nutrition · per 100 g
| Energy | 169 kcal |
| Fat | 7.6 g |
| Saturated fat | 2.9 g |
| Trans fat | 0 g |
| Cholesterol | 11.7 mg |
| Carbs | 16.6 g |
| Sugars | 0.95 g |
| Fiber | 0.48 g |
| Protein | 8.6 g |
| Salt | 0 g |
| Sodium | 0.24 mg |
| Calcium | 0.17 mg |
| Iron | 0 mg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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