Tortelloni con zucca by Italiamo

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Tortelloni con zucca

by Italiamo 250 g in Tortelloni Barcode 2113798386787

Tortelloni - egg pasta with a pumpkin filling

Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Tortelloni con zucca by Italiamo is listed in the Tortelloni category. It is classified as NOVA 4 (ultra-processed food). It comes in a 250 g pack. Contains: eggs, gluten, milk, nuts.

Nutrition facts

Nutrient Per 100 g Category avg
Added sugars 0.1 g 0.2 −57%

Category average across 556 Tortelloni products on Foodmetria.

Ingredients

55% Egg Pasta (Durum Wheat Semolina, Wheat Flour, 20% Egg, Water), 45% Pumpkin Filling (44% Pumpkin, Dehydrated Potato, Sunflower Oil, Apple Preparation Apple, Glucose-Fructose Syrup, Sugar, Flavouring), Sugar, Amaretti (Sugar, Apricot Kernels, Egg White, Lactose (Milk), Milk Protein, Flavourings, Grated Cheese (Milk), Flavourings, Nutmeg). Allergy Advice For allergens, including Cereals containing Gluten, see ingredients in bold. May also contain Crustaceans, Fish, Molluscs, Mustard, Nuts and Soya.

Palm oil freeNot veganVegetarian
Allergens
EggsGlutenMilkNuts
May contain traces
CrustaceansFishMolluscsMustardNutsSoybeans

Product details

Quantity
250 g
Labels & certifications
Vegetarian
Sold in
United Kingdom
Barcode
2113798386787

Prices reported by shoppers

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Frequently asked questions

Is Tortelloni con zucca healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Tortelloni con zucca vegan?

Based on its ingredient list, it is not vegan.

What allergens does Tortelloni con zucca contain?

According to the label data it contains: Eggs, Gluten, Milk, Nuts. It may also contain traces of crustaceans, fish, molluscs, mustard, soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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