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Naturally leavened product, with the typical shape of panettone, and the surface is cutted with a typical cross cut. The yellow dough is eniriched with Sultana Raisin and Candied “Oranges from Sicily” and “Citron from Diamante- Calabria” peels.
The Loison Regal Chocolate Panettone has a soft and well-soluble paste, yellow in color and well honeycombed and enriched with dark chocolate chips and Madacascar vanilla and dark chocolate cream. Dough from sourdough leavened for 72 hours with excellent digestibility. A delicious panettone produced with high quality raw materials.
Artisanal panettone with a delicious, soft, and fragrant center, enriched with a delicious almond cream spread, covered in fine white chocolate and a crunchy almond leaf. An elegant and irresistible dessert, perfect for making the holidays special.
Fiasconaro's artisanal Malvasia Panettone is a Sicilian delicacy made with local wheat flour, fresh candied oranges, and sultanas infused with Malvasia delle Lipari Passito D.O.C. A long, natural leavening process lasting over 36 hours creates a unique fragrance and lightness.
Panettone Nerosale is Loison's excellent interpretation of the most typical of Italian Christmas sweets. Born from the classic recipe, the Loison Nerosale panettone rises naturally and its dough is enriched with single-origin dark chocolate drops and filled with salted caramel cream. An artisanal and exclusive specialty!
Naturally leavened product, with the typical shape of panettone, and the surface is cutted with a typical cross cut. The yellow dough is eniriched with Sultana Raisin and Candied “Oranges from Sicily” and “Citron from Diamante- Calabria” peels.
Mono-origin is the line created by Maglio to offer the fans of the dark chocolate Mono origin is the line created by Maglio to offer dark chocolate lovers the opportunity to savor and grasp the nuances of the best cocoa beans from plantations in various states. Maglio stands out in the panorama of Italian chocolatiers for the careful selection of the best cocoa beans already in the plantation.he opportunity to taste and tame the nuances of the best cocoa beans from plantations of various states. Maglio is distinguished in the panorama of Italian chocolatieri for the careful selection already on the plantation of the best cocoa beans.
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.
Bitter Chocolate with 32% cocoa; for lovers of quality bitter chocolate. Maglio is distinguished in the panorama of Italian chocolatieri for the careful selection already on the plantation of the best cocoa beans.
Bitter Chocolate with 72% cocoa; for lovers of quality bitter chocolate. Maglio is distinguished in the panorama of Italian chocolatieri for the careful selection already on the plantation of the best cocoa beans.
Naturally leavened product, with the typical shape of panettone, and the surface is cutted with a typical cross cut. The yellow dough is eniriched with Sultana Raisin and Candied “Oranges from Sicily” and “Citron from Diamante- Calabria” peels.
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