Collectible Gift Box Amerigo

Ingredients	WHEAT flour, Sugar, ALMOND 20%, free range EGGS, PINE NUTS. May contain Butter, Soy, Pistachios and Hazelnuts
Net Weight	300 g / 10.5 oz

Toasted Brioche Slices Classic Recipe

These toasted Brioche Slices are still prepared according to the original 1958 recipe, made with soft wheat flour, butter, free-range eggs, sugar, fresh yeast and sea salt, but above all without glucose syrup.
The secre ot their pleasant fragrance concists in the double and slow leavening of the Brioche Dough. Once baked, the still soft bread is cut and left to the rest for 24 hours, the slice are then toasted to get their golden color and traditional crumbly and light. consistency.
The slice of toasted Brioche Bread are cut thick to give them a greater consistency : these slices ‘do not break’ when butter and jam or peanut cream, or any other ingredients for savory combinations such as mascarpone or robiola, are spread on top!

Almond Biscuits

Prato Biscuits – also commonly known as almond cantucci – are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo.
Prepared with only 5 simple ingredients : flour, sugar-free range eggs, almonds and pine nuts, they do not contain preservatives ,animal fats or vegetable fats.

Recommended pairings :
-for end meal in addition to the classic Vin Santo, perfect also with soft grappa
-for a small snack, with coffee or cappuccino

Once opened, store in a cool and dry place in the same tightly closed packaged

Biscuits with Pistachios & Almonds

Prato Biscuits – commonly known as cantucci or cantuccini – are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo.
Pistachios and Almonds Biscuits are a fresh flavor variant of the Biscotti di Prato, with which they share the same identical dough.

Prepared with just 4 simple ingredients : flour,sugar,pistachios,almond and free-range eggs. They do not contain preservatives,animal fats or vegetable fats.

Suggested pairings:
-for end meal with Dessert wines,soft grappas or spiced gins
-for a snack or breakfast with coffee or tea, but also with vanilla or chocolate ice cream