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The Panettone Fiasconaro Dolce & Gabbana was born from an exclusive fusion between the creativity of the fashion brand and the confectionery art of the Sicilian company. Handcrafted and contained in the decorated tin box signed by D&G, this handcrafted panettone has a dark dough enriched with milk, dark chocolate and orange paste.
Panettone with persimmon and chocolate and orange peel by Iginio Massari is a dessert capable of enhancing more than others the link with its ancient history with modern tastes, reviving and renewing ancestral rituals. In the interpretation of the Master of Italian Pastry Masters, we can taste the version of excellence for those who love chocolate.
The raspberry and chocolate Panettone is the latest creation by Dolcemascolo.Selected raw materials, a long and scrupulous processing, experience and a lot of passion are the ingredients that make the Dolcemascolo artisan Panettone one of the most popular desserts in Italy. Intense flavors and a unique fragrance to celebrate the most beautiful party of the year with taste.
The Colomba Massari Cocoa and Chocolate is a dessert capable of enhancing more than others the link with its ancient history, which takes up and renews ancestral rituals. In the dough an incredible cream-based cream, this colomba is enriched with intense shades of orange and with milk and dark chocolate. The crunchy cocoa surface is covered with dark chocolate pearls and cereals.
The Maglio Croccantino Easter Egg is produced with 62% Criollo dark chocolate and toasted almonds glazed with honey as per the Salento tradition.
Un Uovo prodotto grazie all'estro del maître chocolatier di Maglio che ha saputo unire il cioccolato bianco alla patata di Okinawa che contribuisce non solo nel gusto e nella consistenza ma anche nel colore naturale.
FIJI water is extracted from an artesian, primitive aquifer, 1,500 miles from the nearest continent. This distance is part of what makes it purer and healthier than other bottled waters, away from pollution, acid rain and industrialization.
The Rum and Cioccolaro Babà is produced by the Pasticceria Agresti of Formia, which has specialized in producing this typical traditional dessert since the 1970s. Its peculiarity is in the pot-cooking technique with which it is produced, which consists in cooking the cake inside the container that contains it, ready for subsequent labeling and sale.
Gentile Pasta Factory, founded in 1876, is one of the historic artisan factories that brought the city of Gragnano to become famous throughout the world for its pasta. Still today, in the era of modern technologies, Gentile preserves methods of craftsmanship and attention to every single detail, from the raw materials selection to the production phases control.
Gentile Pasta Factory, founded in 1876, is one of the historic artisan factories that brought the city of Gragnano to become famous throughout the world for its pasta. Still today, in the era of modern technologies, Gentile preserves methods of craftsmanship and attention to every single detail, from the raw materials selection to the production phases control.
Gentile Pasta Factory, founded in 1876, is one of the historic artisan factories that brought the city of Gragnano to become famous throughout the world for its pasta. Still today, in the era of modern technologies, Gentile preserves methods of craftsmanship and attention to every single detail, from the raw materials selection to the production phases control.
Where the most famous cherries in the world and where the orchards color and perfume campaign, Cavazza select the best fruit in season and craftsmanship prepares unique specialties of their kind, with full flavor and genuine as jams ..
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