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An ancient pandolce, and not "old-fashioned"! It is a pandolce whose recipe has never been changed over time.
Halva is a traditional Greek dessert with a dense consistency, where honey and sugar predominate, in this variant enhanced by the delicacy of vanilla.
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 enriched with the flavor of pistachio.
Traditional pastry Imperia area mixed with extra virgin olive oil.