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.
The product
Puff pastry gives a different texture from the shortcrust dough of Paste di Meliga and Baci. Compare the packaging in the formats linked to this page.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Pasticcino di pasta sfoglia
BUTTER from the Piedmont Alps, type 00 soft WHEAT flour, type 0 soft WHEAT flour, salt, Filling: sugar
Allergens are shown in bold.
May contain eggs, peanuts, soy, tree nuts, mustard, sesame, sulphur dioxide and sulphites
Conservare in luogo fresco e asciutto, lontano da fonti di calore e dalla luce diretta
Shelf life 12 mesi dalla produzione, fine mese
| Energy | 2,740 kJ / 655 kcal |
|---|---|
| Fat | 44 g |
| of which saturates | 28.5 g |
| Carbohydrate | 58.8 g |
| of which sugars | 12.8 g |
| Fibre | 1.4 g |
| Protein | 7.6 g |
| Salt | 1.3 g |
Specialities
Soft almond crescents with dark chocolate and orange paste, coated with sliced almonds. Cocoa and citrus distinguish this version of our Kifferi.
Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.
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.
Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.
