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Colomba without candied orange peel with chocolate chips and covered with sugar icing and sprinkles.
200g milk Easter egg with a delicious caramelized biscuit crumb that makes the Maglio Egg exceptional.
The Velvet Easter Egg gluten-free made from lactose-free milk chocolate produced by Maglio to satisfy the most discerning palates but who do not give up on goodies.
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.
The Colomba by Iginio Massari is a dessert capable of enhancing the link with its ancient history more than others, which takes up and renews ancestral rituals. In the interpretation of the Master of Italian Pastry Masters, we can taste the version of excellence.
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.
Loison Cocoa Biscuits are made from a fine blend of cocoa: an exclusive chocolate-biscuit, thanks to the touch of the aromatic sweetness of honey and the mastery of Loison.
The Tortina Slitti with fondant chocolate with dried coconut and ananas t is a combination of flavors with an "unusual" shape. Perfect to enjoy in company or as a gift idea.
The Salt-elli Easter Egg is made with milk chocolate coated with roasted and salted peanut grains. A real gluten-free goodness by Maglio.
The Filippi Pasticceria offers the 100% Evo Oil Christmas Cake, a leavened product for all those who are allergic to milk and its derivatives. Panettone 100% Evo oil is a Christmas dessert with only 100% extra virgin olive oil with candid oranges from Calabria.
A Pure origin chocolate with intense aroma, with an eye-catching sweetness, which encloses all the beauty of the land of Cuyagua. Maglio is distinguished in the panorama of Italian chocolatieri for the careful selection already on the plantation of the best cocoa beans.
Pandoro is the typical Veronese dessert of the Christmas holidays, known throughout the world and that of the Lorenzetti pastry shop is born from only live natural yeast, without brewer's yeast, with approximately 50 hours of leavening for a product out of the ordinary.
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