FROZEN EMPTY CORNET OF GR. 70 TO LEAVE (PCS. 110 X CT) - MINIMUM SALE 10 PCS. The big empty croissant is an ideal product to rise for those pastry shops that want to give the customer their own artisan quality. Cooking time: 20-25 'Temperature: 200-220 °
LEMON DELIGHTS GR.110 lemon delight is a sweet originally from Sorrento pastry, which has now become a typical dessert of Neapolitan cuisine. Sponge cake soaked in limoncello, stuffed and glazed with lemon cream.
ICE CREAM CHOCOLATE KG. 3 The chocolate ice cream prepared from the best ingredients, has an intense color, a strong flavor and a creamy texture. Perfect to be enjoyed alone or accompanied with other flavors.
STRAWBERRY ICE CREAM 3 KG Homemade strawberry ice cream is a classic and excellent flavor, loved by young and old for its fresh and enveloping flavor, which goes perfectly with all fruit flavors, but also with the flavors of homemade ice cream with
PISTACHIO ICE CREAM 3 KG Classic and savory taste, pistachio artisanal ice cream is particular for its delicate and salty aftertaste, which can be perfectly combined with both cream and fruit ice creams. Particularly greedy especially with hazelnut, almond and chocolate ice creams, decorated with grains or toppings.
Widespread especially during the carnival period, but also ideal for other occasions, sweet ravioli with ricotta are fragrant and crumbly fried sweets, with a soft and fluffy heart. 1 PC. € 0.85 - MINIMUM SALE 10 PCS.
FROZEN SHEEP RICOTTA WITH SUGAR IN SAC A 'FEW 1 KG. The ricotta produced is destined for mixing with sugar; this product is in great demand and appreciated by pastry shops, especially during holidays when the demand for ricotta-based desserts is very high. INGREDIENTS Sheep Ricotta with the addition of 30% sugar.
NAPOLITAINE RICCIA SFOGLIATELLA GR.130 RAW (CT DE 75 PCS) FOUR TRADITIONNEL - Riccia: placer le produit sur une plaque spéciale, décongeler 30 minutes à température ambiante et cuire au four chaud à 200/220 ° C pendant 15-20 minutes séparément des autres produits. Laisser refroidir et saupoudrer de sucre en poudre.
Classico tartufo gelato al cioccolato e nocciola con all’interno una goccia morbida di cioccolato, il tutto ricoperto da cacao amaro e zucchero. CONSERVARE A -18° E USCIRE DAL CONGELATORE POCO PRIMA DI SERVIRE.