ProductsTrattoria AlfredoLa Classique Chorizo

Trattoria Alfredo

La Classique Chorizo

Name: La Classique Chorizo
Brand: Trattoria Alfredo

470 g

BARCODE:20639082

COMMON NAME:Pizza pâte fine garnie de chorizo cuit

CATEGORIES:Meals, Pizzas Pies And Quiches, Pizzas, Chorizo Pizzas

LABELS:Green Dot

PACKAGING:Plastic, Cardboard, Film En Plastique

COUNTRIES:France

STORES:LIDL

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 18

Nutrient levels

Fat in moderate quantity (12%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (5.6%)

Sugars in low quantity (2.5%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in high quantity (1.6%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chorizo pizzas
Energy	~ 1100.2 kJ (247 kcal)	1,001.233 kJ (239 kcal) (+10%)
Fat	12 g	9.47 g (+27%)
Saturated fat	5.6 g	4.142 g (+35%)
Carbohydrates	25 g	27.003 g (-7%)
Sugars	2.5 g	3.03 g (-17%)
Dietary fiber	3.4 g	?
Proteins	12 g	10.369 g (+16%)
Salt	1.6 g	1.326 g (+21%)
Sodium	0.64 g	0.53 g (+21%)
Fruits, vegetables and legumes	~ 18.0595238095238 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 1100.2 kJ (247 kcal)	? (247 kcal)	?
Fat	12 g	12 g	?
Saturated fat	5.6 g	5.6 g	?
Carbohydrates	25 g	25 g	?
Sugars	2.5 g	2.5 g	?
Dietary fiber	3.4 g	3.4 g	?
Proteins	12 g	12 g	?
Salt	1.6 g	1.6 g	?
Sodium	0.64 g	0.64 g	?
Fruits, vegetables and legumes	~ 18.0595238095238 %	?	~ 18.0595238095238 %

Serving size

157g

Ingredients

Ingredients image

Ingredients list

Pâte fine à pizza (farine de blé, eau, levure boulangère, sel), fromages (lait), purée de tomate, víande de porc (Origine : France, Espagne, Pays-Bas, Allemagne, Belgique), eau, gras de porc (Origine : France, Espagne, Pays-Bas, Allemagne, Belgique), 2% olives noires avec noyau, farine de blé, amidon de maïs, lactose (lait), dextrose de blé, sírop de glucose de blé, ferments, extrait de paprika, stabilisant : triphosphates ; antioxydant : erythorbate de sodium ; conservateur : nitrite de sodium ; sel, arômes naturels, piments, plantes aromatiques.

Ingredient information

Pate Fine A Pizza

46.38% (estimate)

Wheat Flour

23.79% (estimate)

Water

11.3% (estimate)

Baker S Yeast

5.65% (estimate)

Salt

5.65% (estimate)

Cheese

23.5% (estimate)

Tomato Puree

16.06% (estimate)

Pork Meat

8.03% (estimate)

Water

4.01% (estimate)

Pork Fat

2.01% (estimate)

Olives Noires Avec Noyau

2.0%

Wheat Flour

< 2% (estimate)

Corn Starch

< 2% (estimate)

Lactose

< 2% (estimate)

Wheat Dextrose

< 2% (estimate)

Wheat Glucose Syrup

< 2% (estimate)

Ferment

< 2% (estimate)

E160c

< 2% (estimate)

Stabiliser

< 2% (estimate)

E451

< 2% (estimate)

Antioxidant

< 2% (estimate)

E316

< 2% (estimate)

Preservative

< 2% (estimate)

E250

< 2% (estimate)

Salt

< 1.6% (estimate)

Natural Flavouring

< 1.6% (estimate)

Chili Pepper

< 1.6% (estimate)

Herb

< 1.6% (estimate)

Added sugars

Contains added sugars Added sugars: wheat dextrose, wheat glucose syrup Estimated quantity of added sugars in ingredients: 0%

Allergens

GlutenMilk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E160c - Paprika extract

Additives

E451 - Triphosphates

Ingredients

Dextrose

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Lactose

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E160c - Paprika extractColour

No additive description is available yet.

Open additive page

E250 - Sodium nitrite EFSA overexposure risk: highPreservative

Sodium nitrite (E250) is a salt used for curing and preserving meat products.

It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.

However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.

Open additive page Source

E316 - sodium erythorbate EFSA overexposure risk: noAntioxidant

SODIUM ERYTHORBATE is the sodium salt of erythorbic acid. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. It is used predominantly in meats, poultry, and soft drinks.

Open additive page Source

E451 - Triphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener

Sodium triphosphate (STP), also sodium tripolyphosphate (STPP), or tripolyphosphate (TPP),) is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Low environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Pizza, chorizo or salami • Score: 67/100

Life-cycle reference

Category: Pizza, chorizo or salami PEF environmental score: 0.36 Climate change impact: 2.87 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Pizza, chorizo or salami. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Pizza, chorizo or salami. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	63.6 %
Processing	12.3 %
Packaging	6.0 %
Transportation	5.6 %
Distribution	2.7 %
Consumption	9.8 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins malus: -4 Transportation (Worldwide): 0 Environmental policy adjustment: -4 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a low impact Malus: -2 Packaging score: +82

Green-Score for this product

Final score: 61/100

Final score breakdown

Life cycle analysis score: 67 Sum of bonuses and maluses: -6 Final score: 61/100

Carbon footprint

Equivalent to driving 1.5 km in a petrol car. 287 g CO2e per 100g of product. Reference category: Pizza, chorizo or salami. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pizza, chorizo or salami. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pizza, chorizo or salami. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	67.9 %
Processing	9.0 %
Packaging	8.9 %
Transportation	9.4 %
Distribution	1.5 %
Consumption	3.3 %

Packaging

Packaging impact

Packaging with a low impact Malus: -2 Packaging score: +82

Packaging components

Shape	Material	Recycling	Impact
Film	Plastic	Unknown	High
Unknown	Cardboard	Unknown	Low

Declared packaging

Plastic, Cardboard, Film En Plastique

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Origins of ingredients

Declared origins are missing for this product. Origins malus: -4 Transportation (Worldwide): 0 Environmental policy adjustment: -4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	90 %	High
Belgium	2 %	High
France	2 %	High
Germany	2 %	High
Netherlands	2 %	High
Spain	2 %	High

Forest footprint

Forest Footprint not computed Potential deforestation risk but not yet computed. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: cheese pork meat

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on February 27, 2016 at 12:43:38 PM UTC by tacite .

Last edit on March 17, 2026 at 8:16:12 AM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, ecoscore-impact-estimator, kiliweb, misterwhite, naruyoko, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, tacite, yuka.YTV3TkVZQTduYWNFeFBkaW9VcjE5dEZZbXA3MUFFKzZEZm9ySVE9PQ.

View on Open Food Facts