This pasta is made with durum wheat semolina, but it can also be made with pasteurized eggs (minimum 20% of the total) and water. The product, typical of Central and Southern Italy, is packaged in a protective atmosphere in 500 grams envelope. Many are the ingredients of the meat filling: 57% of the filling and 19% of the total is made up of beef, then again mortadella, herbs, spices, breadcrumbs, wheat flour type 0, yeast , powdered dehydrated vegetables and nutmeg.

The shape is squared and compact, panzerotti must be stored at a temperature between 2 and 4 degrees and should be cooked for a maximum of 4 minutes being particularly resistant to cooking.