Hazelnut biscuit topped with vanilla
bavarois, featuring a red berry gelée
insert and finished with raspberry glaze.
BROWNIES E NOCI
item number 10014
500 gr.
Short-crust pastry base and brownies enriched by nuts.
CHEESECAKE AI FRUTTI DI BOSCO
item number 10027
550 gr.
Tasty parfait with unmistakable
notes of cream cheese, with wild
berries icing.
CHOCONUT
item number 10028
450 gr.
Crunchy cookie with cocoa and
hazelnut, two layers of chocolate
and hazelnut parfait, covered in icing
hazelnut.
CIOCCOLATO E CARAMELLO
item number 10023
550 gr.
Crunchy chocolate and cereal base, soft
chocolate and caramel cake, enveloped
in a rich dark chocolate mousse.
COSTA RICA
item number 10013
500 gr.
Cocoa short-crust pastry, soft banana cake decorate with chocolate ganache.
ESOTICA AL MANGO VEGAN
item number 10025
500 gr.
Coconut cake enriched with passion
fruit gel and poached mango cubes.
MANGO E PASSION FRUIT
item number 10024
500 gr.
Soft coconut biscuit topped with passion fruit bavarois, filled with a creamy mango and passion fruit center, and decorated with dark chocolate and mango glaze.
TIRAMISÙ
item number 10029
450 gr.
Classic mascarpone cream with
sponge cake soaked in coffee,
finished off with a dusting of cocoa
powder.
TORTA CUBANA
item number 10006
400 gr.
Soft and tasty chocolate cake filled with an elegant chocolate cream flavored with a 18 years old AGED rhum.
TORTA DELLA NONNA
item number 10021
450 gr.
Short-crust butter pastry, lemon flavored custard covered in whipped short-crust pastry enriched by almonds and pine nuts.
TORTA DI MANDORLE E MELE
item number 10022
450 gr.
Lactose free butter shortcrust pastry
with almond and apple frangipani.
TORTA LINZER
item number 10019
350 gr.
Crumbly hazelnut base flavoured with cinnamon and filled with raspberry crémeux.
TORTA MANDORLE E LAMPONI
item number 10001
350 gr.
Subtle short-crust pastry base filled with raspberry confit covered by a soft frangipani, decorate with crunchy roasted almonds.
TORTA SACHER
item number 10011
450 gr.
Soft Sacher mousse enriched by almond flour and filled with apricot confit and plain chocolate glaze.
