Classic crumbly almond nougat

Zibibbo zabaione is a renewed version of the traditional zabaione with either Marsala or Moscato wine. Zibibbo, an excellent Sicilian liqueur wine, gives the zabaione an aromatic flavour of raisins which is perfectly combined with shortbread cookies and the almond Sbrisolona cake.

Bar of white chocolate

Bar of milk chocolate and puffed rice.

30% milk chocolate bar

Bar of milk chocolate with whole Italian hazelnuts.

Bar of dark chocolate 60% with Bronte pistachios PDO.

Soft sweet bun made with dairy butter and starter, left to rise for 48 hours, without any added preservatives. The bun is covered with a very sweet almond and sugar icing. A true sweet speciality “made in the slow way”.

Soft sweet bun made with dairy butter and starter, left to rise for 48 hours, without any added preservatives. The bun is covered with a very sweet almond and sugar icing. A true sweet speciality “made in the slow way”.

Bar of dark chocolate 60% with Italian roasted almonds.

A bakery product, this tart is stuffed with a soft filling made of apple jam and orange marmalade, with candied fruit pieces and shell fruit to enrich it.

Soft sweet bun made with dairy butter and starter, left to rise for 48 hours, without any added preservatives. The bun is covered with a very sweet almond and sugar icing. A true sweet speciality “made in the slow way”.

Bar of dark chocolate 90%.

Bar of dark chocolate 99%.

A special sweet product with ancient origins made with honey, white sugar and almonds (50%)

Dark chocolate cream.

A typical cake made with almonds, hazelnuts and butter. Crunchy and fragrant, this cake is best consumed dipped in zabaglione.