Borsari Panettone
Borsari Maestri Pasticceri was founded in 1903 in Verona and has since maintained a strong artisanal identity, investing in the quality of raw materials and the selection of ingredients, always honoring the ancient pastry tradition. The Borsari method involves a natural and controlled leavening process that allows the main ingredient, the Mother Yeast, to act gradually, giving the dough all the time it needs to develop softness and lightness.
Sperlari Chocolate Torrone
The soft gianduia chocolate torrone, with whole hazelnuts. A perfect harmony between rich, velvety gianduia at the start, followed by crunchy roasted hazelnuts and the scent of cocoa.
Palmieri Cotechino di Modena IGP
The Palmieri cotechino recipe is characterized by the balance between lean meat and rind, as per Modenese tradition. Made with cuts of Italian pork, it is soft and flavorful on the palate without being overly spiced.
Organic Mignon Lentils from Monteleone di Spoleto
These lentils are cultivated by Dolci Giuseppina, a company that produces organic mountain legumes in the beautiful Valnerina area, in the Apennine mountains of Umbria-Marche.
Adelasia Vermentino DOCG Sparkling Wine
The Vermentino di Gallura reaches the peak of elegance in this brut sparkling wine with a fine, velvety perlage and pleasant aromatic freshness. It has a straw-yellow color with fine and persistent bubbles. The aroma is fresh, fine, fruity, and spicy, reminiscent of herbs, sage, and citrus. The taste is lively, savory, with fresh acidity, good balance, medium body, and great aromatic persistence.
Panforte Bites
In the panforte bites, a typical Christmas sweet, all the Tuscan pastry tradition is captured in a Historic Pastry Shop that preserves recipes and fragrances from bygone times. Marabissi has been in Chianciano Terme, in the heart of the Sienese Tuscany, for three generations.
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