RecipeWe make difference SIB
Mixing ratio
- TAGLIOLINI AL NERO DI SEPPIA 150g
- 100g
- 1500g
- 10g
- extra virgin olive oil 90g
- IQF crushed garlic block 20g
- 100g
- Frozen & Portioned Vongole sauce 100g
- 500g
- 10g
- 2g
- extra virgin olive oil 50g
Cooking process
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