Pane Di Ellera Pinsa Umbra Cereali

The barcode 8005027004187 is associated with the product "Pane Di Ellera Pinsa Umbra Cereali" (a type of whole-grain or cereal-enriched flatbread or pita-like bread). Below is a detailed breakdown based on available data:

Product Identification

• Brand/Manufacturer: Di Ellera (an Italian bakery chain known for traditional and artisanal bread, including pinsa—a soft, slightly chewy flatbread similar to focaccia or pita).
• Product Type: "Pinsa Umbra Cereali"—a variant of their classic pinsa enriched with cereals (likely whole grains like wheat, oats, or rye). The term "Umbra" suggests it may be inspired by Umbrian culinary traditions (a region in central Italy).
• Form: Flatbread, likely baked in a wood-fired oven (common for pinsa).
• Allergen Information: Typically contains wheat (gluten). Check the packaging for other allergens (e.g., nuts, dairy, or seeds if present in the cereal mix).

Nutritional and Ingredient Warnings/Concerns

1. Gluten Content: As a wheat-based product, it contains gluten and is not suitable for celiacs or gluten-sensitive individuals unless certified gluten-free (which this is not).
2. Cereal Additives: The "cereali" (cereals) may include:
   • Whole grains (e.g., oats, barley, or rye), which can be higher in fiber but may also contain phytic acid (which can reduce mineral absorption if consumed in excess).
   • Added seeds (e.g., sunflower, flax, or pumpkin seeds), which are nutritious but could pose a choking hazard for young children.
   • Sodium: Flatbreads often contain added salt; monitor intake if dietary sodium is a concern.
3. Preservatives: Some Di Ellera products use sodium propionate (a preservative) to extend shelf life. Check the label for specifics.
4. Sugar Content: While likely low, the cereal mix may include honey or other sweeteners. Always verify the ingredient list.
5. Wood-Fired Production: Traditional wood-fired baking can impart smoky flavors but may also introduce polycyclic aromatic hydrocarbons (PAHs) if over-exposure occurs. However, regulated commercial ovens minimize this risk.