Gato' Salsiccia, Friarielli and Provola with Tarallo Breadcrumbs.

Gluten-containing cereals (wheat,rye, barley, oats, spelt, kamut or their hybridized strains), crustaceans and crustacean products, eggs and egg products, fish and fish products, peanuts and peanut products, soybeans and soy products, milk and milk products (including lactose), nuts (almonds, hazelnuts, walnuts commun, cashew nuts, pecans, Brazil nuts, pistachios, Queensland walnuts) and products thereof, celery and celery products, sesame seeds and sesame products, mustard and mustard products, sulfur dioxide and sulfites in concentrations greater than 10 mg/kg expressed as SO2,lupine and lupin products, molluscs and mollusc products.

Water, semi-finished sausage and friarielli 16% [sautéed friarielli 66% (friarielli, sunflower seed oil, extra virgin olive oil, salt, garlic powder, chili pepper), sautéed sausage 33% (pork, white wine, salt, pepper, flavorings, dextrose, sucrose, antioxidants: E300-E301, acidity regulator: E331), extra virgin olive oil, sunflower oil], potato flakes 12% (dehydrated potatoes 99%, emulsifier: E471, antioxidants: E304, E300; acidity corrector: E330), breadcrumbs 8% (type "0" soft wheat flour, sunflower seed oil, corn flour, corn, salt, brewer's yeast, flavorings, black pepper powder, coloring: caramelized sugar), sunflower seed oil, smoked provola 5% (cow's MILK, salt, rennet, LACTIC ferments, smoked with beech wood), provolone (MILK, salt, rennet), skimmed MILK powder, Grana Padano D. O.P (MILK, salt, rennet, preservative: lysozyme-egg protein), extra virgin olive oil, pecorino cheese (sheep's MILK, rennet, salt), modified corn starch, glucose syrup, salt, pepper.

Baking in formo: at 190°C for about 20 minutes.