For over 80 years, Antica Pasticceria Muzzi has been using sourdough for its pandoro. Made according to tradition, the panettone is crafted over about 50 hours, giving us a soft cake where the aroma of butter blends with that of candied citrus peels, along with hints of baking.
Barbagia, in the heart of Sardinia: 1000 meters above sea level, large forests, fresh and pure air, and many fresh springs—this is where Pruneddu’s roots lie. In Barbagia, nougat is made using only three ingredients: nuts, honey, and egg white. No preservatives are used; the nougat contains only the natural sugars from the honey.
In these ricciarelli, a typical Christmas sweet, there is all the tradition of Tuscan confectionery, preserved by a Historic Pastry Shop that keeps old recipes and fragrances alive. For three generations, Marabissi has been in Chianciano Terme, in the heart of the Siena region of Tuscany.
Present in Sardinia since Roman times, the Moscato DOC grape variety, grown in the Piero Mancini vineyards in Gallura, produces an exceptional, unique wine with great aroma and unmistakable fragrance. It has a straw-yellow color, an intense aromatic scent, and is sweet and well-balanced. Excellent with traditional desserts.
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