- Crunchy mini breadsticks
- A traditional Spanish snack
- Great with ham or dipped in sauces
- Presented by celebrated chef José Andrés
- Made by the artisans at Espiga Blanca
- Size - 6.35 oz/180 gr
A few words about this item from chef José Andrés:
I love food with a story. Picos Camperos (literally meaning "country-style tidbits") were originally made by bakers who rolled the remains of their dough into finger-sized sticks as gifts for neighborhood children. Today, they are a staple of Spain! These aren't just any breadsticks: made with durum wheat, water and Spanish olive oil, they have a crunchy outside and delicate center with a beautiful aroma of fresh baked bread. Try them with a platter of Spanish hams, dipped in your favorite spread or on their own right out of the box!
Wheat flour, water, olive oil, yeast, salt.
Serving size 7 breadsticks (0.53 oz/15g) Servings per container 12. Calories 65, calories from fat 15, Total fat 1.5g (2%), saturated fat 0g (0%), trans fat 0g (0%), cholesterol 0mg (0%), sodium 95mg (4%), total carbohydrate 11g (4%), dietary fiber <1g (3%). Protein 2g. Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 2%.* Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
People Who Viewed This Item Also Bought
"Addictive and great with cheeses"
Iris - Southold , NY - Mar 5, 2017
"Los picos estaban quemados, las cuatro cajas, los he comprado antes y estaban bien estas últimas cajas estaban quemados "
Ana Smith - Melbourne - Dec 25, 2016
"Excellent with manchego cheese!"
Diane McIlree - West Islip, NY - Dec 11, 2016