• INGREDIENTS: Sugar, wheat flour, palm oil, whey powder, care starch, skim milk powder, lemon juice, soy lecithin, glucose syrup, dried whole egg powder, sunset yellow FCF, vanilla. PRODUCT NET WEIGHT: 400g (14oz)
  • Amaretti are small almond cookies similar in size to a Macaron. Balocco Amaretti are light, airy and crunchy. SUGGESTED USE: Typically served after dinner with dessert wine, like Vin Santo, or used as a crunch component in many fruit based deserts.
  • A light and airy biscuit roughly shaped like a finger that transforms into a sponge cake constancy when dipped into coffee or liqueurs. SUGGESTED USE: The principal ingredient in Tiramisù, a popular Italian coffee flavoured dessert typically made from coffee dipped Savoiardi, layered with a whipped mixture of egg yolks and whites, sugar and mascarpone cheese dusted with cocoa powder or dark chocolate shavings. We love to add a generous shot of Grand Marnier to the espresso and orange zest to the creamy mixture.
  • Dangerously delicious, this Sicilian hazelnut spread - an elevated version of Natella - made with 65% Sicilian hazelnuts, is sure to delight! USES: Rich and creamy, this velvety hazelnut cream is delicious spread on toast and makes a decadent topping for pancakes. It can also be used as a topping for ice cream, ricotta cheese or as an ingredient in cakes and pastries. PRODUCTION METHOD: The Sicilian hazelnut harvest begins in mid-August and continues throughout September. The nuts are sun-dried for 5 to 7 days before they are crushed and grated into a powder, then turned into cream. Sicilian hazelnuts are rounder, whiter and more flavourful and fragrant than other varieties. Each jar of Favuzzi Hazelnut Cream contains over 65% hazelnuts! ORIGIN: The hazelnuts are sourced in the Nebrodi Mountains, in northeastern Sicily, a region whose soil and climate are ideal for growing these small nuts.
  • Favuzzi Pistachio Cream is made exclusively with pistachios from Bronte, Sicily. Considered the “green gold of Sicily”, Bronte Pistachios are characterized by their long narrow shape, deep emerald-green and purple shade and mild, delicate taste. These unique characteristics coupled with the rich environment of the region make Bronte Pistachios a protected variety under the D.O.P. (Denomination of Protected Origin) umbrella. ORIGIN: Bronte Pistachios are grown exclusively on the slopes of the mount Etna, located in the Sicilian town of Bronte, Sicily, an area rich with volcanic soil. USES: Rich and velvety, Favuzzi Pistachio Cream is a deliciously decadent addition to desserts, or as a topping for toast, pancakes, ice cream, Greek yogurt or ricotta cheese.
  • A classic Tuscan treat, these Cantuccini or little Biscotti are dotted with pieces of chocolate. Crunchy and subtly sweet, Cantuccini are traditionally served at the end of a meal with a fortified dessert wine, like Vin Santo, or with coffee. INGREDIENTS: Wheat flour, sugar, chocolate chips (sugar, cocoa mass, cocoa butter, soy lecithin, flavouring), eggs, butter, egg yolk, honey, ammonium hydrogen carbonate, sodium hydrogen carbonate, flavourings, salt. CONTAINS: WHEAT, GLUTEN, MILK, EGGS, SOY. MAY CONTAIN TRACES OF NUTS. PRODUCT NET WEIGHT: 300g (10.6oz)
  • Sweet loaves of Milanese bread, Panettone are a beloved Italian tradition – enjoyed during holidays and special occasions. Speckled with raisins and candied orange, lemon and citron. These miniature panettone are made with real butter, fresh eggs and Sicilian citrus. Great gifts for your work buddies or a special treat just for you. Loison panettone are made in Vicenza, Italy under the watchful eye of third generation baker, Dario Loison. Naturally leavened, using only the finest ingredients – fresh eggs, butter and Sicilian citrus.
  • Sweet loaves of Milanese bread, Panettone are a beloved Italian tradition - enjoyed during holidays and special occasions. Speckled with raisins and candied orange, lemon and citron. Loison panettone are made in Vicenza, Italy under the watchful eye of third generation baker, Dario Loison. Naturally leavened, using only the finest ingredients - fresh eggs, butter and Sicilian citrus. SERVING SUGGESTION: Traditionally enjoyed sliced in wedges with a hot beverage or sweet wine, like Vin Santo. Our family holiday tradition is to make Panettone french toast, totally decadent and absolutely delicious!
  • Sweet loaves of Milanese bread, Panettone are a beloved Italian tradition - enjoyed during holidays and special occasions. Loison Filone Uva is a loaf shaped Panettone speckled with Sultan raisins, drizzled with almond icing. Loison panettone are made in Vicenza, Italy under the watchful eye of third generation baker, Dario Loison. Naturally leavened, using only the finest ingredients - fresh eggs, real butter. SERVING SUGGESTION: Traditionally enjoyed sliced with a hot beverage or sweet wine, like Vin Santo. These loaf shaped Panettone are perfect for french toast.  
  • This Fig and Walnut Panforte was invented out of the scarcity of wartime by Josephine Bonelli. Dried figs and walnuts once considered ingredients of the poor, became the central ingredient to this now popular flavour combination. SERVING SUGGESTION: Traditionally sprinkled with icing sugar and served in small wedges with coffee or dessert wine, like Vin Santo. Also a delicious addition to cheese and fruit platters. Panforte is dense, deliciously chewy and has the perfect balance of sweet and spice.  
  • A traditional Sienese dessert, Panforte Margherita was prepared for the first time in 1879 on the occasion of a visit to Siena by queen Margherita to see the Paliois. Made from a mixture of sugar, honey, dried fruits, nuts, spices and flour that is baked then dusted with icing sugar . SERVING SUGGESTION: Traditionally served in small wedges with coffee or dessert wine, like Vin Santo, it can also be a delicious addition to cheese and fruit platters. Panforte is dense, deliciously chewy and has the perfect balance of sweet and spice.
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