Classica - San Carlo

Back in 1936, Francesco Vitaloni opened the "Rosticceria San Carlo" in Milano roasting a bit of everything: from chicken to fish, from beef to vegetables. Soon a specility got well known: their "patatine croccanti" or crunchy chips, The only problem was that only 20 kilos were produced.

Today, San Carlo processes tons of snacks with selected potatoes from known italian farmers, keeping its tradition and simplicity both in the final product as well as in its packaging.

According to the packaging, to bake the Classica San Carlo chips, Sanoil is used: a mixture of unspecified vegetable oils with an alleged reduciton of fat. The flavour of the chips is good, with a slight toast scent in every bite. Despite the small bag, the chips are reasonably big and kept unbroken. For the seasoning, San Carlo Classica uses iodized salt in very correct quantities.

Features:
The biggest potato crisps is	8 cm long
and has a thickness of	0.94 mm
Crunchiness:	89 dB
Other features:	Big chips, golden yellow colour.
Origin:
Country, region	Italy, Lombardy
We got them from	a Bennet supermarket near Bellagio
Price / gram	1 € / 80 g
On-line:	http://www.sancarlo.it

Inside a bag of San Carlo Classica