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.
The product
It is one of our four leading specialities. The formats linked to this page let buyers compare retail packaging and individual servings, beyond a Christmas selection.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Dolce alla nocciola della tradizione piemontese
Piemonte IGP HAZELNUT flour (49.8%) (origin: Italy), sugar, EGG YOLK, sugar, water, Piemonte IGP chopped HAZELNUTS (2.8%) (origin: Italy), EGG white powder, flavourings, potato starch
Allergens are shown in bold.
May contain cereals containing gluten, peanuts, soy, milk, mustard, sesame, sulphur dioxide and sulphites
Temperatura ambiente, luogo fresco e asciutto · Conservare in luogo fresco e asciutto, lontano da fonti di calore e dalla luce diretta
Shelf life 10 mesi dalla produzione, fine mese
| Energy | 1,910 kJ / 456 kcal |
|---|---|
| Fat | 35.3 g |
| of which saturates | 3.4 g |
| Carbohydrate | 31.1 g |
| of which sugars | 24.6 g |
| Fibre | 5.1 g |
| Protein | 9.9 g |
| Salt | 0 g |
Specialities
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.
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.
Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.
