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200g milk Easter egg with a delicious caramelized biscuit crumb that makes the Maglio Egg exceptional.
The Oro di Manna Colomba comes from the attachment of the Fiasconaro to its territory; the manna was used in the past widely until the arrival of the sugar. It was brought to Sicily and southern Italy by the Arabs during the domination around 900 AD. A sweet and pleasantly aromatic flavor that recalls the "Rossana candies".
The Weekend 70% Cecilia Rabassi bar is a chocolate that gives beautiful emotions, sensations to share. A light color highlights the quality of the Criollo used, this is how Weekend 70% Cecilia Rabassi presents itself to the eye and then a delicate aroma of toasted hazelnut and malt. A chocolate created to leave lovers of classic dark chocolate speechless.
The Milk and Cereal Easter Egg is another delicious proposal from Maglio, a high quality milk chocolate egg containing crunchy puffed and caramelized cereals, a delicacy not to be missed.
The Myway bar produced by Cecilia Rabassi is the invention of making a new type of chocolate, the Myway bar by Cecilia Rabassi has hints of pine and pine cones, has a strong, persistent and elegant taste, an eighty percent extra dark product . Myway by Cecilia Rabassi is the tablet where all her thirty years of experience is contained.
The combination of white chocolate and candied wild berries is now well known, but Fiasconaro was among the first to offer an appealing combination for those who love delicate flavors.
Colomba with mint essence with semi-candied strawberries covered with Sicilian cherry jam and chocolate with raspberry crunchies without candied fruit in the dough.
The Filippi Colomba with salted caramel is a delicious version enriched with slightly salted caramel pearls which makes the soft dough even more intriguing, all enriched by the crunchy almond icing.
The Filippi Colomba with black cherry is a delicious version of the typical Easter cake enriched with candied black cherries which give a "spring" taste with hints of morello cherry, all enriched by the crunchy icing with almonds.
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.
The Cremino Sugar Coated Little Eggs Filled With Hazelnut Cream are the chocolate pralines by Maglio.
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