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Colomba without candied orange peel with pear candied and drops of chocolate covered with white chocolate and chocolate biscuits. The dove after the variant "Oro verde" has been waging against more curiosity among Fiasconaro lovers.
Colomba without orange zest candied with apricot candied and chocolate chips Modica, covered with icing and hazelnut foliage. A combination succeeded that much success.
Dove with Modica chocolate chips both inside and on the cover with jam and wild strawberries with cream chocolate of Modica spreads; packaged by hand. A delight for the best tables.
Dove covered with white chocolate and pistachio with pistachio cream spreads; packaged by hand. The attention to quality has led Fiasconaro decide for filling "external" to the cake, in order to ensure greater genuineness both the dove both to the cream.
The Colomba, soft cake, soft. The surface is covered with frosting decorated with coarse sugar and almonds. The Easter cake known to those who does not like candy.
The Colomba, the most famous Easter sweet. The dough is soft, well-honeycombed, enriched with chocolate chips and a delicious chocolate cream. The surface is covered with dark chocolate icing.
Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake is soft and light textured enriched with Sicilian candied orange peel. The loaf is covered with icing and decorated with granulated sugar and almonds.
Artisan baked cake with fresh candied orange covered with icing and almonds from Sicily.
From a great olio EVO product with a great Itrana's olive cultivar born the Oliotella, spreadable hazelnut cream that conquers all at first taste.
From a great olio EVO product with a great Itrana's olive cultivar born the Oliotella, spreadable hazelnut cream that conquers all at first taste.
Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake itself is especially soft owing to the use of fresh milk, butter and cream. It is light in texture and enriched with Madagascar* vanilla. The surface is covered with icing and decorated with granulated sugar and almonds.
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.
Design CODENCODE