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Halva with almonds is a traditional Greek dessert with a thick consistency, where honey and sugar enriched by almonds predominate.
More than just a snack for a snack. Browse crispy dessert, perfect for an after dinner: try to combine this crunchy pistachio with raisin wine, success is assured.
This is not just raisins! p>Obtained from Zibibbo grapes, it retains its characteristics with notes of muscat and a persuasive sugary charge. Good and crunchy, it is perfect to make your savory recipes special and goes very well especially with pork, from sausage in a sauce to season pasta to roast. Also excellent with swordfish.
Aromas of citrus and lots of softness. Sweet bread from Trieste, a leavened focaccia that reminds (for the dough) a bit of a huge brioche, it can be eaten either for dessert or for breakfast but it is also traditionally served with cold cuts.
Halva is a traditional Greek dessert with a dense consistency, where honey and sugar predominate, in this variant enhanced by the delicacy of vanilla.
Halva is a traditional Greek dessert with a dense consistency, where honey and sugar predominate, in this variant enriched with the flavor of pistachio.
The Bunet is a spoon dessert typical of the Piedmontese tradition and of ancient history; This pudding, made from milk, cocoa and amaretti, is a dessert ready to serve on the table and can be garnished as desired with whipped cream, strawberries or peaches.
An ancient pandolce, and not "old-fashioned"! It is a pandolce whose recipe has never been changed over time.