the coffee coating gives an intense and enveloping aroma

It involves a method of 3 leavening stages and 3 doughs

with a slow leavening process of over 60 hours

Punto Rosso Panettone is made according to fine pastry standards using only 90-year-old live sourdough yeast

Amaretti Crunchy individually flow-packed and then wrapped in elegant tissue paper in a round tin (original reproduction of the historical tins)

Amaretti Chiostro di Saronno - croccanti furgoncino Packaging:LATTE VINTAGE the coffee coating gives anAmaretti croccanti incartati singolarmente ed avvolti in elegante carta velina colorata in lattina giocattolo che riproduce un camioncino con ruote vere che girano. Senza glutine.