FROZEN PASTRY

Wet baba paste with aged rhum punch, citrus and Bourbon vanilla.

INGREDIENTS: Soft dough flavored with vanilla and orange essences. PREPARATION: Thaw the product 3/4 hours before. MINIMUM SALE 5 PCS.

Con frutta candita ed uno strato di pasta di mandorle.

Miniature variant of the Sicilian cassata with candied fruit and a layer of almond paste.

Cassatine Siciliane miniature variant of the Sicilian cassata. The SINGLE PORTION Sicilian cassatine are traditional sweets with ricotta cream that reflect the most classic Sicilian cassata

CHEESECAKE WITH BERRIES cheese biscuit topped with berries

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 °

160/180°C 20-24'

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.

MARTORANA FRUIT

Hazelnut ice cream is one of the most classic flavors of Italian ice cream, great for any occasion.

The most delicate ice cream there is: the vanilla one. Great for any occasion

VARIEGATED AMARENA ICE CREAM 3 KG Variegated enriched with 50% of IQF black cherries, in pulp and whole, to increase the contrast with the creaminess of the ice cream. Intense and brilliant red color

ICE CREAM BACIO KG. 3

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

LEMON ICE CREAM 3 KG Lemon ice cream is the most refreshing and thirst-quenching of ice cream, the ideal dessert to end a summer dinner lightly

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.

GELATO NUTELLA KG.3

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.

STRACCIATELLA ICE CREAM 3 KG

GELATO SOUP ENGLISH KG. 3

FILLED LEMON GR.130 S / GLUTEN LEMON ICE CREAM FILLED WITH LEMON CREAM.

STORE AT -18 °. BEFORE SERVING SWITCH FROM MICROWAVE TO MEDIUM POWER FOR 8-10 SECONDS.

LEMON MOUSSE GR.80 4X12PZ Made with Sicilian lemons, it has grated lemon peel inside that give the product a unique taste.

Ricotta and pear mousse aThe excellent combination of ricotta and pear, flavored with rum on a bed of watery pistachio, makes the taste of this surprising mousse

PARFAIT WITH PISTACHIO WITH CHERRY HEART 4X12PZ S / GLUTEN

ALMOND PARFAIT WITH CHOCOLATE HEART 4X12PZ S / GLUTEN

HARD PIECE WITH ALMONDS 2X KG.1,25 S / GLUTEN

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.

CONSERVARE IN FRIGO A +4°. PUO' STARE IN FRIGO FINO A 3 GG.

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.

TART CAKE FOR WILD BERRIES KG.1,65 Classic shortcrust pastry with custard, sponge cake and mixed berries with fruit jelly.

Typical Neapolitan shortcrust pastry filled with sheep's milk ricotta and cooked wheat scented with millefiori.

Lightened sheep ricotta with fresh cream and Williams pears between two hazelnut biscuits.

CONSERVARE IN FRIGO A +4°. PUO' STARE IN FRIGO FINO A 3 GG.

WHITE CHOCOLATE CAKE

CHOCOLATE CAKE the chocolate cake with a dark heart is undoubtedly the most irresistible! A delicious single-portion casket that hides a soft and enveloping surprise.

PISTACHIO PIE 1X12PZ S / GLUTEN Delicious pie with a heart of pistachio cream

CONSERVARE A -18° E USCIRE DAL CONGELATORE POCO PRIMA DI SERVIRE.

CONSERVARE A -18°. PRIMA DI SERVIRE PASSARE DAL MICROONDE A MEDIA POTENZA PER 8-10 SECONDI.