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Our version of the most irresistible American dessert, soft and enveloping, characterized by a covering of 70% Valrhona dark chocolate and Piedmont PGI hazelnuts. Also excellent for gluten and lactose intolerants, as they are not present in the recipe.
Mono-origin is the line created by Maglio to offer the fans of the dark chocolate tMono 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 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 Tomeetyou Cecilia Rabassi bar is a classic capable of surprising every time you taste it, a blend of fine cocoa that meets and mixes with the quality of Italian milk and three-lobed hazelnut. The Tomeetyou bar is a combination of pure balance between flavors and texture. Tomeetyou is the noble tablet produced by Cecilia Rabassi.
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.
Mono origin is the line designed 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. Carenero El Claro is the only one of the single origin bars to contain cocoa beans in grains.
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 with Sicilian Almonds is an artisanal Easter baked cake, with fresh candied orange, an exquisite glaze and Sicilian almonds, perfect for lovers of these flavors.
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.
The Maglio Croccantino Easter Egg is produced with 62% Criollo dark chocolate and toasted almonds glazed with honey as per the Salento tradition.
The Filippi Colomba without candied fruit is the typical Easter dessert produced with high quality raw materials such as "Prima Bari" almonds or eggs only from free-range hens. And then the wisdom of the Filippi family who manages to create high-quality leavened products to make family moments unique. For those who don't like candied fruit but can't give up Colomba Filippi.
Colomba with mint essence with semi-candied strawberries covered with Sicilian cherry jam and chocolate with raspberry crunchies without candied fruit in the dough.
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