Home-style chocolate Bauletto bun

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”.

30% milk chocolate bar

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

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

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.

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.

Classic hand-made biscuits

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.

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

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.

Bar of classic dark chocolate 70%.

Bar of dark chocolate 90%.

Bar of dark chocolate 60% with Bronte pistachios PDO.