Last Updated: 28th February 2024

Giardiniera Pizza VG

La Boulangerie Pizza Puck : Sourdough (**Wheat** Flour (with Calcium, Iron, Niacin, Thiamin), Water, Fermented **Wheat** Flour (2.0%), Deactivated Yeast, Rapeseed Oil, Salt.), Mozzarella : Cheese : Vegan (Bio Surice 46% (water, germinated brown rice 20,8%, salt, apple vin-egar), water, cold pressed coconut oil, organic sunflower oil with infu-sion of Oregano, lemon juice. Thickening agents: agar agar, gum Ara-bic, Xanthan gum, carob flour.), Cirio BIB : Pizza Sauce (Tomatoes (96.5%), onion (1%), sugar, salt, basil (0.5%), rehydrated oregano (0.3%), acidity regulator: citric acid.), Brakes : Artichoke Hearts (Artichoke Heart, Water, Salt, Acidity Regulator(Citric Acid).), Brakes Black Olives : Sliced (Black Olives (52%), Water, Salt, Stabiliser (Ferrous Gluconate).), Mushrooms : Button (Button Mushrooms), Onions : Red (Red Onion.), Baby Spinach : pre-packed (Baby Spinach : pre-packed)

 Contains

  • Gluten
  • Wheat

 May Contain

  • Barley
  • Eggs
  • Milk
  • Rye
  • Soya

 Does not contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Mustard
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Sesame
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

  • Halal
  • Vegan
  • Vegetarian

Energy 4620kj 1104kcal
55.21%
Fat 31.44g
44.91%
Saturates 21.19g
105.95%
Sugars 13.71g
15.23%
Salt 6.05g
100.82%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)462055.21
(KCal)110455.21
Fat (g)31.4444.91
of which saturates (g)21.19105.95
Carbohydrates (g)166.1363.9
of which sugars (g)13.7115.23
Protien (g)30.0660.12
Fibre (g)14.620
Salt (g)6.05100.82
Weight (g)653-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.