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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.
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.
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.
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.
Traditional pastry Imperia area mixed with extra virgin olive oil.
An ancient pandolce, and not "old-fashioned"! It is a pandolce whose recipe has never been changed over time.