Wood fired pizza italian salami and spicy roquito pepper
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 225 kcal | 11% |
| Fat | 10.2 g | 15% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 21.7 g | 8% |
| of which sugars | 2.8 g | 3% |
| Fibre | 1.7 g | — |
| Protein | 10.8 g | 22% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour (contains Gluten) Mozzarella Cheese (Milk) (23% ) Water Tomatoes (11%). Salami Napoli (7%) (Pork (96%) Salt Sugar Cracked Black Pepper Dried Carlic Antioxidant: E301 Preservatives: Sodium Nitrite, Potassium Nitrate) Tomato Purée Roquito® Chilli Peppers (3%) (Chilli Peppers Water Sugar Vinegar Salt Antioxidant: Ascorbic Acid Capsicum Extract Firming Agent: E509) · Extra Virgin Olive Oil (1.5%) Red Chillies (1%) Rapeseed Oil Wholemeal Wheatflour (contains Gluten) Salt Yeast Malted Wheatflour (contains Gluten)- Olive Oil (0.1%) Basil Cornflour Sugar Carlic Purée.
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza with ham and cheese”: 3.23 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.