
Bolognese Fresh Tortelloni
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 283 kcal | 14% |
| Fat | 7.7 g | 11% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 40.8 g | 16% |
| of which sugars | 3.6 g | 4% |
| Fibre | 2.8 g | — |
| Protein | 12.0 g | 24% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Filling 53%: Beef 30%, Tomato Purée 16%, Breadcrumbs (Soft Wheat Flour, Water, Salt, Yeast), Vegetable Fibres (Corn And Potato), Sunflower Oil, Onion 5%, Carrots 5%, Starches (From Corn And Potato), Tomato Concentrate 3%, Butter (From Milk), Whey Powder (From Milk). Natural Flavourings (Contain Wheat), Salt, Oregano 0.8%, Garlic, Thyme, Olive Oil, Sage, Black Pepper. Pasta 47%: Soft Wheat Flour, Eggs 30%, Durum Wheat Semolina. ALLERGY ADVICE: for allergens including Cereals containing Gluten, see ingredients in bold May contain Fish, Nuts, Celery, Molluscs, Crustaceans, Mustard & Saybeans. We thought you'd like to know we never, ever use hydrogenated fat. USE BY: SEE BACK OF PACK Keep refrigerated at +4-6°C
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fresh pasta stuffed with meat”: 15.1 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.