A greeting card to accompany Baci di Natale and add a personal message to your gift.
The product
The Baci di Natale greeting card is an accessory for adding a personal thought to a gift. It complements the presentation and is not a food product.
Use it to send your wishes to someone receiving Volpe specialities. Consult the linked shop product for availability and ordering information.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto di mandorla e riso con ripieno all'arancia e cannella
type 00 soft WHEAT flour, BUTTER from the Piedmont Alps, sugar, ALMONDS (9.1%) (origin: Italy), white filling [sugar, fully hydrogenated vegetable fat (palm kernel), WHEY powder (MILK), LACTOSE, maize starch, vegetable oils (sunflower, palm), emulsifiers (sunflower lecithin, polyglycerol polyricinoleate) and flavouring], rice flour (4.4%) (origin: Piedmont - Italy), safflower and lemon preparation (safflower concentrate, lemon, maltodextrins, citric acid), orange paste (glucose-fructose syrup, orange peels, sugar, lemon juice concentrate, natural orange flavouring) (0.6%) (origin: Italy), red beetroot preparation (maltodextrins, concentrated red beetroot juice powder, acidifier citric acid), cinnamon powder (0.2%)
Allergens are shown in bold.
May contain eggs, peanuts, soy, mustard, sesame, sulphur dioxide and sulphites
Conservare in luogo fresco e asciutto, lontano da fonti di calore e dalla luce diretta
Shelf life 10 mesi dalla produzione, fine mese
| Energy | 2,263 kJ / 541 kcal |
|---|---|
| Fat | 33.9 g |
| of which saturates | 20 g |
| Carbohydrate | 53.3 g |
| of which sugars | 19.7 g |
| Fibre | 2.1 g |
| Protein | 7.4 g |
| Salt | 0 g |
Specialities
A cake with hazelnuts in the dough and chopped hazelnuts on top. Our recipe uses neither butter nor wheat flour; this does not amount to a gluten-free claim.
Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.
Butter puff pastry folded into a fan shape, with sugar that caramelises during baking. Ventagli are crisp and layered, also known as prussiane or palmiers.
Amaretti d’Acqui have a thin crust and a soft centre. The dough is almond-based and the biscuits are shaped by hand in our Acqui Terme workshop.
