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Agnolotti alla carne

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EAN 4061459406979 · Cucina · Pasti

Identity

Name
Agnolotti alla carne
Barcode (EAN/GTIN)
4061459406979
Brand / Manufacturer
Cucina
Category
Pasti
GS1 Prefix
Germany (GS1 prefix 406)

Ingredients

Pasta fresca all'uovo 60% (farina di _grano_ tenero, semola di _grano_ duro, _uova_ da allevamento a terra 12%, acqua), ripieno 40% (impasto di carne di suino e di bovino 14%, sale, farina di _grano_ tenero, aromi naturali, antiossidante ascorbato di sodio, conservante nitrito di sodio, acqua, lievito di birra, conservante nitrato di potassio, grasso di suino, destrosio, olio di semi di girasole,

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Cucina

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics