Collezione Romana Partition
Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 258 kcal | 13% |
| Fat | 11.0 g | 16% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 30.0 g | 12% |
| of which sugars | 2.6 g | 3% |
| Fibre | 1.4 g | — |
| Protein | 9.0 g | 18% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 28 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
THIN BASE PIZZA WITH TOMATO SAUCE, BUFFALO MOZZARE SEMI-DRIED CHERRY TOMATOES & A BASIL SAUCE SACHET INGREDIENTS Wheat Flour, Fior di Latte Mozzarella Cheese (Milk) (17.5%), Water, Tomato Puree, Semi-Dried Cherry Tomatoes (6.3%), Chopped Datterini Tomato (3.8%), Chopped Tomato (3.8%), Cream (Milk), Sunflower Oil, Aged Hard Cheese (Milk) (1.9%), Basil Sauce (1.9%) [Sunflower Oil, Basil (25%), Salt, Maize Starch, Wine Vinegar, Acidity regulators: Citric Acid, Lactic Acid], Buffalo Mozzarella Cheese (Milk, Non-Vegetarian Rennet) (1.4%), Salt, Olive Oil, Sugar, Maize Starch, Natural Mother Yeast, Yeast. ALLERGY ADVICE For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of soya and mustard seed. NOT SUITABLE FOR VEGETARIANS S
The ingredient list is only available in Italian in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
26% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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