PuffPizza®

Sfoglietta® Cagliari

Sfoglietta® Cagliari combines light, flaky puff pastry with a distinctive Sardinian-inspired filling of tomato, oregano, extra virgin olive oil, capers, anchovies, and cheese. A bold, savoury flavour profile rooted in Mediterranean tradition and designed for everyday enjoyment.

Baked from frozen, it delivers crisp layers and a rich, savoury taste in a modern, ready-to-bake format.

Key features
• Bold Sardinian-inspired flavour profile
• Light, flaky puff pastry
• Bake from frozen
• Suitable for sharing, snacking, or light meals

INGREDIENTS

Puff pastry (Wheat flour, water, vegetable oils and fats, salt, emulsifiers)
Tomato salsa (15%) (Tomatoes, onion, sugar, salt, basil, oregano, citric acid)
Mozzarella Mix (9%) (Milk)
Capers (3%)
Egg wash (6.28%) (Egg, egg yolk)
Anchovy fillets (2.63%) (Fish)
Nigella seeds

ALLERGEN INFORMATION

Contains: Wheat (gluten), Eggs, Milk (incl. lactose), Fish, Nigella seeds.
May contain traces of: Fish, Nuts, Sesame, Soya, Lupin, Sulphites.
Produced in a facility where these allergens are handled.

NUTRITIONAL INFORMATION (PER 100G) 
Energy 261 kcal / 1091 kJ
Fat 14.6 g — of which saturates 7.5 g
Carbohydrate 24.1 g — of which sugars 2.28 g
Protein 7.57 g
Fibre 1.63 g
Salt 0.83 g

STORAGE INSTRUCTIONS

Store frozen at –18°C or below.
Do not refreeze once defrosted.

COOKING INSTRUCTIONS (FROM FROZEN)

Oven

Preheat to 200°C (Fan 180°C) Gas Mark 6.
Line a tray with the included parchment paper.
Bake for 15–18 minutes until golden and crispy.
Allow to rest briefly before serving.

Air Fryer

Preheat to 180°C.
Place directly on the air‑fryer tray or basket.
Cook for 10–14 minutes until golden and crispy.
Allow to rest briefly before serving.

SAFETY WARNING

The filling becomes very hot during cooking.
Allow to cool briefly before serving

TOP TIPS

If the top puffs excessively, gently flatten before serving.
Not suitable for microwave cooking.
Do not refreeze once baked.

Chef’s Pairing Notes for PuffPizza® Cagliari

Tomato, oregano, extra‑virgin olive oil, capers, anchovies, cheese, nigella seeds

Breakfast Pairings

A smooth espresso macchiato brings gentle creaminess that softens the salty punch of anchovies and capers.
Herbal teas such as chamomile or lemon verbena offer light, soothing notes that balance the savoury intensity.
Fresh tomato juice creates a Mediterranean echo of the topping while brightening the palate.

Mid‑Day Pairings

Sparkling water with cucumber refreshes the mouth and cuts through natural salinity.
Italian citrus sodas — Chinotto or Limonata — bring bittersweet lift that stands up to anchovies.
Iced green tea with lemon offers clean, herbal freshness that complements oregano and nigella seeds.

Beer Pairings

A crisp Italian lager (Peroni, Ichnusa) is light and refreshing, especially alongside salty anchovies.
A pale ale adds gentle hops that highlight oregano and nigella aromas.
A Gose — slightly salty wheat beer — mirrors the capers and anchovies, enhancing overall balance.

Wine Pairings

Vermentino di Sardegna delivers bright acidity and saline minerality that naturally matches coastal flavours.
Fiano or Falanghina bring citrus and floral notes that complement capers and cheese.
A dry rosé — especially Cannonau rosé — balances richness and salinity with soft fruit.
Champagne or Franciacorta Brut offer high acidity and fine bubbles that cleanse the palate after each bite.

Cocktail Pairings

A dry Martini with a green olive echoes the anchovy–caper profile with clean, briny precision.
A Negroni brings bitterness and complexity that stand up to bold, savoury flavours.
A gin and tonic with rosemary adds herbal lift that ties beautifully with oregano and nigella seeds.
A Bloody Mary offers tomato‑based harmony with spice to cut through pastry and anchovy saltiness.