Focaccia Flat Breads

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  • Country Origin: Italy
IMAGE 1- Bassini Roman flat bread An original Bassini recipe, in the baked version, a product pressed by hand and parbaked on soapstone. Weight per piece 450 g ℮ Carton net 2,7 Kg ℮ Av. num. pcs. 6 Instructions Baking gives the Roman flat bread a unique colour and flavour. / IMAGE 2- Bassini Roman flat bread 30x40 Bassini Roman focaccia bread, baked on soapstone in the 30x40 version. Also excellent as a base for filling. Weight per piece 560 g ℮ Carton net 2,8 Kg ℮ Av. num. pcs. 5 Instructions The product can be filled with tomato and mozzarella: 200 g tomato puree + 225 grams of mozzarella. / IMAGE 3- Romanina Small Roman flat bread from the original recipe , excellent for filling. Warm in oven for 2/3 minutes. Weight per piece 80 g ℮ Carton net 1,6 Kg ℮ Av. num. pcs. 20 Instructions Defrost the product at room temperature. / IMAGE 4- Montanarina A round flat bread excellent as it is or with filling. Weight per piece 110 g ℮ Carton net 1,87 Kg ℮ Av. num. pcs. 17 Instructions Leave the product to defrost at room temperature. / IMAGE 5- Montanarina with cereals Focacccia flat bread to be warmed in the oven for only 2/3 minutes. Weight per piece 110 g ℮ Carton net 1,87 Kg ℮ Av. num. pcs. 17 Instructions Leave the product to defrost at room temperature.