Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake itself is especially soft owing to the use of fresh milk, butter and cream. It is light in texture and enriched monorign drops of Chocolate, with Madagascar* vanilla and Spices. The surface is covered with icing and decorated with granulated sugar and almonds.
INGREDIENTS: WHEAT flour, Dark chocolate drops and monorigin dark chocolate cocoa drops from Venezuela (15%) [Cocoa Paste, Sugar, Cocoa Butter, Emulsifiers: SOY lecithin, Natural vanilla aroma. Cocoa min.:51%], Fresh Butter (14%) (MILK), Fresh EGGS, Sugar, Cocoa ice (8%) [Sugar, white EGG, Sunflower oil, ALMOND flour, Pre-cooked rice and GRAIN flour, Cocoa powder (3,5%), Natural flavors], Natural sourdough yeast (GLUTEN), Grain of sugar (3%), Italian ALMONDS (3%), Emulsifier: mono- and fatty acid diglycerides of vegetable origin, Italian honey, Fresh cream (1,5%) (MILK), Cervia whole marine salt, High quality fresh MILK (0,4%), Cocoa butter, Natural vanilla Mananara of Madagascar*(0,04%), Blend of selected spices (0,1%). FOR ALLERGENS, INCLUDING CEREALS CONTAINING GLUTEN, SEE INGREDIENTS IN BOLD. MAY ALSO CONTAIN: NUTS. MADE IN ITALY. *SLOW FOOD PRESIDIUM.
Historic venetian focaccia The Veneziana is a symbol of the culinary tradition of Venice, aptly representing its heritage and the combination of the cultural influences of faraway lands mixed in with Italian creativity. Over the centuries, the simple softness of this sweet bread was flavored with the spices that came to Venice from the East. Dario Loison created his version of the Veneziana by bringing together the unique characteristics of the Venetian pastry tradition with his passion and experience gained over the years. The result is a skillfully leavened cake, enriched with fine crystalized sugar and Italian nuts.
Most delicious energy-giving dessert from Sicily, Cassata Siciliana is a mouth-watering cake made with sweetened ricotta, bits of chocolate and decorated with royal icing and candied fruits. Cassata Siciliana is one of the symbols of Sicily in the world with its own unique processing technique.
Our Cassata Siciliana is unique with quality raw materials; from the first choice of Madonie fresh ricotta to Avola almonds for the real pasta, it is processed with hygienic and ancient inherited technique. It is suitable for both kids and adult.
Shipment The shipment takes place by air through the fastest service operated by the courier. The product is packaged on resistant boxes, and inside it is protected by a shape that keeps it immobile and intact.
1,3. Kg, Suitable for 6 people.
Panettone Antica Verona
The Offella Scarpato is the ancestor of an ancient Veronese festive cake the ‘Nadalin (Christmas Cake)’. The Scarpato recipe dates back to 1891 when Giovanni Battista modified an existing recipe by adding butter and eggs to the dough creating a soft and light texture. Production of the Offella Scarpato begins in October when the heat of the Veneto summer subsides and continues until Easter the following year.
A sweet delight of pure vintage elegance
When it comes to a story of few ingredients the highest quality cannot remain unnoticed. Rich in nourishing almonds, luscious acacia honey, fresh egg whites and fine white sugar, Finissimo Mandorlato is a delight of high nutritional value and delicate aromas. Yet the secrete to its unfading popularity over time is its irresistibly balanced chewiness keeping it popular over generations. Respecting the great history of Mandorlato, going back to the 18th century in the region of Cologna Veneta, Dolceterra has selected only the best to introduce you to this exquisite delight. Operating since the late '70s, the workshop of Finissimo Mandorlato from Cologna Veneta has established its name in the evolution of the confection the way it is known today, as a manufacturer of excellence. The secret lies in the highest quality, the ideal proportions and the baking techniques developed through the years by the fine creativity and devotion of the skilled Cologna Veneta confectioners.
Best way to enjoy:
Finissimo Mandorlato is the perfect pair to offer with a good wine. Add it, for a sophisticated touch, in a wine basket and surprise your loved ones. In Italy, Mandorlato is enjoyed all year round, but holds a special part in the Christmas tradition enjoyed in every home the most festive season of the year!
Dolceterra's Collection Milk and dark chocolate with sour cherries
Italian chocolate tradition, characterized for the high quality of their ingredients: pure hazelnuts paste combined with some milk or dark chocolate, the essential base for the creation of some new and innovative tastes. Into the black cherries cremino, the bittersweet soul of the cherries is perfectly mixed with the milk chocolate sweet taste, and mitigated by the bitterness of the dark chocolate. Into the licorice cremino the delicate but lasting taste of licorice gives to this product a well balanced set of aromatic notes which seduces you since the first bite
Panettone Apricot & Ginger
Naturally leavened product, with the typical shape of panettone, and the surface is cutted with a typical cross cut. The yellow dough is made with fresh milk, butter, cream and natural Madagascar Vanilla* and is eniriched with candied Apricot and ginger.
INGREDIENTS: WHEAT Flour, Candied Apricot (11%) [Apricot (35%), Glucose-fructose syrup, Sugar, Acidulant: citric acid, Preservative: potassium sorbate], Fresh EGGS, Fresh Butter (10%) (MILK), Sultanas (10%), Natural sourdough yeast (GLUTEN), Sugar, Ginger Cubes (5%) [Ginger (56%), Sugar, Glucose-fructose syrup, Acidulant: citric acid], Fresh EGG Yolk, Emulsifier: mono- and fatty acid diglycerides of vegetable origin, Italian Honey, Fresh Cream (1%) (MILK), Cocoa Butter, Cervia whole marine salt, Madagascar Mananara natural Vanilla* (0,1%), Natural Flavours. FOR ALLERGENS, INCLUDING CEREALS CONTAINING GLUTEN, SEE INGREDIENTS IN BOLD. MAY ALSO CONTAIN: NUTS, SOYA. MADE IN ITALY. * SLOW FOOD PRESIDIUM.