Segale e Pere (Rye and Pear biscuits) Biscuits and Breakfast

Artisan biscuits made with stoneground wholemeal rye flour and pear puree from Cuneo



250 g

Rye and pear Sfiziosità biscuits are made from stoneground wholemeal rye flour and pear puree from Cuneo.

The rye comes from the mountains, it is rich with important nutitives. The wholemeal rye contains 69% carbohydrate and around 12% protein and therefore, it has both energy and constructive food qualities.

They are very light biscuits, perfect for breakfast, but are great to eat at any moment of the day, to have a delicious snack at breaktime!

Average values for 100 g of product
Energy value: 478 kcal / 2000 kJ
Fat 21,6 g
  which saturated 9,7 g
Carbohydrates 64,6 g
  which sugars <0,5 g
Protein 8,7 g
Salts 0,1 g
Fibers 2,4 g
Polyols 9,2 g


  • Wholemeal rye flour 30%
  • All purpose flour T "1"
  • butter
  • pear puree or pulp 10%
  • fresh egg
  • sunflower oil
  • cane sugar
  • coriander seed
  • eavening agent: ammonium bicarbonate
  • salt
  • It may contain traces of wheat,nutshells and soy

Related products

Product Image

Orzo e Cioccolato (Barley and Chocolate biscuits)

Barley and chocolate biscuits, a true harmony for your palate...with wholemeal barley flour and chocolate chips

Weight: 250 g



Product Image

Pignulet Biscuits

Pignulet corn biscuits, made from a particular cornflour from Pignulet otto file, stoneground by using only the force of water, this biscuit is recognized for its excellence from the Cuneesi Valleys as: "Le Paste di Meliga"

Weight: 250 g




Verified buyerLuisa

Molto delicati

Verified buyerOlivia

Assolutamente da provare! Uno tira l'altro! Sia da soli che accompagnati ad una bevanda!