Fresh Alfredo Sauce

Cucina Fresca
12/16 OZ
104281
Fresh cream, butter, and imported Parmesan cheese blended together for a smooth, decadently rich cream sauce. Cucina Fresca Gourmet Foods is a leading producer of natural prepared foods for retail and foodservice.

Alfredo Sauce: Fresh cream, whole milk, butter and real cheese is what we use in our Alfredo sauce. Unlike the other Alfredo sauces in the market there is no water, fillers or modified starches in our fresh cream sauce. Cucina Fresca Gourmet Foods began making handcrafted pastas in Seattle’s historic Pike Place Market more than 30 years ago.

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More Information
SKU 104281
Package Type Pre-packaged
Brand Name Cucina Fresca
upc 884337006573
Ingredients Whole cream (milk), whole milk, parmesan cheese (milk, rennet, salt), Asiago cheese (milk, cheese culture, salt, enzymes), butter (sweet cream, salt), unbleached flour (wheat flour, enzyme added for improving baking, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), salt.
Contains: Wheat, Milk
Unit Size 12/16 OZ
Dietary & Lifestyle GMO Free
Stock Status 912, 920
Nutrition Facts
4 servings per container
Serving size
4OZ
calories
per serving
300
Amount/serving
% Daily Value*
Total Fat
27G
35%
Saturated Fat
17G
85%
Trans Fat
0G
Cholesterol
95MG
32%
Sodium
520MG
23%
Amount/serving
% Daily Value*
Total Carbohydrate
7G
3%
Dietary Fiber
0G
0%
Total Sugar
0G
Includes 1g Added Sugars
0%
Protein
8G
Vitamin D
0MCG
MCG%
Calcium
268MG
MG%
Iron
1MG
6%
Potassium
150MG
4%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains:Milk|WheatMay Contain:Eggs|Milk|Soy|Wheat
Ingredients:Whole cream (milk), whole milk, parmesan cheese (milk, rennet, salt), Asiago cheese (milk, cheese culture, salt, enzymes), butter (sweet cream, salt), unbleached flour (wheat flour, enzyme added for improving baking, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), salt. Contains: Wheat, Milk
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