ProductsLa Pasta di AngeloMezzaluna Burrata & Asperges

La Pasta di Angelo,Treo

Mezzaluna Burrata & Asperges

250 g

BARCODE:3760019719771

COMMON NAME:Pâtes fraîches farcies de fabrication artisanale aux œuf et à la semoule de blé dur - Burrata et Asperges Vertes

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Cereals And Potatoes, Meals, Cereals And Their Products, Pasta Dishes, Pastas, Stuffed Pastas, Fresh Pasta, Fresh Pasta Stuffed With Cheese And Vegetables

LABELS:No Preservatives, Green Dot, Made In Italy, No Colorings

PACKAGING:Plastic, Fresh, Protective Gas, Tray

MANUFACTURING:Italie

WEBSITE:http://treoitalia.com/le-frais-treo/les-pates-fraiches-pasta-di-angelo/pates-farcies

COUNTRIES:France

STORES:Franprix,Magasins U

Labels

Nutri-Score

Moderate nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Moderate environmental impact

Health

Nutrition

Label

Moderate nutritional quality

Nutrient levels

Fat in moderate quantity (6.1%)

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 moderate quantity (3.4%)

Sugars in low quantity (2.2%)

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 moderate quantity (0.7%)

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
Energy	994 kJ (514 kcal)
FAT	6.1 g
Saturated fat	3.4 g
Carbohydrates	34.8 g
Sugars	2.2 g
Dietary fiber	2.4 g
Proteins	9.3 g
Salt	0.7 g
Sodium	0.28 g
Minerals
Fruits, vegetables and legumes	~ 39 %

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	994 kJ (514 kcal)	994 kJ (514 kcal)	?
FAT	6.1 g	6.1 g	?
Saturated fat	3.4 g	3.4 g	?
Carbohydrates	34.8 g	34.8 g	?
Sugars	2.2 g	2.2 g	?
Added sugars	~ 0 g	?	~ 0 g
Dietary fiber	2.4 g	2.4 g	?
Proteins	9.3 g	9.3 g	?
Salt	0.7 g	0.7 g	?
Sodium	0.28 g	0.28 g	?
Minerals
Fruits, vegetables and legumes	~ 39 %	?	~ 39 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 994 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

58 min (~5,796 steps)

Swimming

35 min

Bicycling

27 min

Running

20 min

Ingredients

Ingredients image

Ingredients list

Pâte (56 %): farine de _blé_ tendre, semoule de _blé_ dur 14%, _œufs_ 14%, eau. Farce (44 %): asperges 39%, _fromage_ ricotta (_lait_, sel, correcteur d'acidité E270), _fromage_ râpé (_lait_, sel, présure), _fromage_ burrata (_lait_, crème de _lait_, sel, présure), _fromage_ mascarpone (crème de _lait_, correcteur d'acidité E330), farine de riz,, fibre végétale, flocon de pomme de terre, _lactosérum_ en poudre, sel, ail, poivre, arômes.

Ingredient information

Dough

56.0%

Soft Wheat Flour

56% (estimate)

Durum Wheat Semolina

14.0%

Egg

14.0%

Water

8% (estimate)

Filling

44.0%

Asparagus

39.0%

Ricotta

Unknown (not provided)

Milk

Unknown (not provided)

Salt

Unknown (not provided)

Acidity Regulator

Unknown (not provided)

E270

Unknown (not provided)

Cheese

Unknown (not provided)

Milk

Unknown (not provided)

Salt

Unknown (not provided)

Rennet

Unknown (not provided)

Fromage Burrata

Unknown (not provided)

Milk

Unknown (not provided)

Cream

Unknown (not provided)

Salt

Unknown (not provided)

Rennet

Unknown (not provided)

Mascarpone

Unknown (not provided)

Cream

Unknown (not provided)

Acidity Regulator

Unknown (not provided)

E330

Unknown (not provided)

Rice Flour

Unknown (not provided)

Vegetable Fiber

Unknown (not provided)

Potato Flakes

Unknown (not provided)

Whey Powder

Unknown (not provided)

Salt

Unknown (not provided)

Garlic

Unknown (not provided)

Pepper

Unknown (not provided)

Flavouring

Unknown (not provided)

Allergens

EggsGlutenMilk

Traces

CeleryCrustaceansFishNutsSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Flavouring

Ingredients

Whey

Ingredients

Vegetable Fiber

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

E270 - Lactic acid

LACTIC ACID is an organic compound with the formula CH3CH(OH)CO2H. In the form of its conjugate base called lactate (this is thus different and kept as a separate ingredient). Lactic acid is chiral, consisting of two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(−)-lactic acid or (R)-lactic acid in food the L-variant is used

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Moderate 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

Fresh pasta, stuffed with cheese and vegetables (e.g. ravioli), raw • Score: 61/100

Life-cycle reference

Category: Fresh pasta, stuffed with cheese and vegetables (e.g. ravioli), raw PEF environmental score: 0.42 Climate change impact: 3.61 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Fresh pasta, stuffed with cheese and vegetables (e.g. ravioli), raw. 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: Fresh pasta, stuffed with cheese and vegetables (e.g. ravioli), raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	54.0 %
Processing	9.9 %
Packaging	27.6 %
Transportation	5.5 %
Distribution	1.6 %
Consumption	1.6 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 46/100

Final score breakdown

Life cycle analysis score: 61 Sum of bonuses and maluses: -15 Final score: 46/100

Carbon footprint

Equivalent to driving 1.9 km in a petrol car. 361 g CO2e per 100g of product. Reference category: Fresh pasta, stuffed with cheese and vegetables (e.g. ravioli), raw. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fresh pasta, stuffed with cheese and vegetables (e.g. ravioli), raw. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fresh pasta, stuffed with cheese and vegetables (e.g. ravioli), raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	57.9 %
Processing	6.9 %
Packaging	25.3 %
Transportation	8.5 %
Distribution	0.8 %
Consumption	0.5 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic
Total

Declared packaging

Plastic, Fresh, Protective Gas, Tray

Transportation

Manufacturing locations

Italie

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Total forest footprint: 0.01 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG	Oeufs Importés	14.00 %	0.01

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on May 27, 2016 at 2:19:29 PM UTC by stephane .

Last edit on March 17, 2026 at 8:03:22 PM UTC by new-nutrition-bot .

Product page also edited by beniben, chevalstar, magasins-u, new-nutrition-bot, packbot, scanparty-franprix-05-2016, sebleouf, segundo, stephane, tacite, tacite-mass-editor, telperion87, yuka.UTZNak1wZ0hpdFJTb2NkbStrelIvWXg4NjZlSlIzK0tCUG9QSVE9PQ, yuka.ZHBBS0Rhb21qOE1GdWMwaDhqQ0YvdFo4M2JDemVqK29lc01SSWc9PQ, zoneblockscommunity.

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