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Mono-origin is the line created by Maglio to offer the fans of the dark chocolate the 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 Cecilia Rabassi Note Bar is a poem of flavours, aromas and sensations, with hints of berries, with the fresh and intense aromas of toasted cocoa that mix with the sweetness of milk. A masterpiece of contrasts, from which perfect harmony is born. For those who love to be enchanted by new sensory experiences.
La Colomba Chocolate and Sicilian wild strawberry jam is an artisanal Easter baked dessert, with Sicilian chocolate, covered with an exquisite wild strawberry jam and dark chocolate with Sicilian chocolate cream to spread, to make this Easter unforgettable.
The Filippi Classic Colomba is the typical Easter dessert produced with high quality raw materials such as "Prima Bari" almonds or only from outdoors eggs. And then the wisdom of the Filippi family who manages to create high quality leavened products to make family moments unique.
Iginio Massari's Colomba is a dessert capable of enhancing more than others the link with its ancient history, which takes up and renews ancestral rituals. In the interpretation of the Master of Italian Pastry Chefs, we can taste the new version of excellence in a limited edition with pistachio.
La Colomba Chocolate and Sicilian wild strawberry jam is an artisanal Easter baked dessert, with Sicilian chocolate, covered with an exquisite wild strawberry jam and dark chocolate with Sicilian chocolate cream to spread, to make this Easter unforgettable.
The colomba, the most typical and famous Easter dessert. The pastry is soft and well honeycombed enriched with candied Sicilian orange peel. The surface is covered with icing decorated with granulated sugar and almonds. The Loison Eleganza Classic Colomba is characterized by its fabric packaging which makes it of unique value.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must in its production, the Toscano is a blend of high quality cocoa that contains sweetness and aroma. The Egg contains 6 pralines.
The colomba, the most typical and famous Easter dessert. The pastry is soft and well honeycombed enriched with candied Sicilian orange peel. The surface is covered with icing decorated with granulated sugar and almonds. The Loison Eleganza Classic Colomba is characterized by its fabric packaging which makes it of unique value.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must in its production. Toscano is a blend of cocoa with a strong flavour, obtained from the union of three genetic qualities of cocoa from Madagascar. Ghana, Ecuador and Venezuela. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must in its production, the Toscano is a blend of high quality cocoa that contains sweetness and aroma. The Egg contains 6 pralines.
A signature chocolate egg, produced by one of the best Italian chocolate producers, dedicated to a must of its production the Tuscan which in this case is proposed with the appetizing combination with red fruits such as raspberries, strawberries and dehydrated cherries which enrich the simple complexity of the recipe. The Egg contains 6 pralines.
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