Home-style Bauletto bun

Bar of dark chocolate 99%.

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

Bar of dark chocolate 60% with Italian roasted almonds.

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 milk chocolate with whole Italian hazelnuts.

Dark chocolate cream.

30% milk chocolate bar

Special sweet with ancient origins, is produced with honey, white sugar and 50% excellent almonds.

Bar of milk chocolate and puffed rice.

Bar of classic dark chocolate 70%.

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.

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 white chocolate

Classic hand-made biscuits

Bar of dark chocolate 60% with Bronte pistachios PDO.

A soft pistachio cream to spread or enjoy as a dessert with a spoon