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Different specialties of the Italian pastry art, which has found its strength in chocolate.
Bardi is a synonym for top-notch confectionery, just like panettone: rich in raisins and candied fruits, buttery, naturally leavened. It wouldn't be Christmas without it.
A classical Piedmont praline, consisting of a crunchy dark chocolate shell that contains a soft filling of cocoa and Rum: it combines the sweet creaminess of chocolate with the alcoholic strength of rum. A praline that made Cuneo famous.
The Dobloni, the corsairs' coins: these are made of milk chocolate, they are not spent but tasted and the special note is given by the sweet salt, from the famous Cervia salt pans.
A soft vanilla-scented shortcrust pastry with a heart of chocolate, Sicily's homage to the traditional culture of cocoa. One of the most popular biscuits of the Italian white art, with tea or coffee.
A new kind of chocolate, perfected in high Mountain, presented with a strudel cream. The taste of Trentino tradition in a single chocolate bar.
An original idea: combine the soft dough of the amaretti made with stone-pounded almonds with fresh fruit, from pears to figs, from pineapple to lemon, from blueberries to raisins and other fruits.
The Cormons producers' cellar is a virtuous example of entrepreneurial foresight and love for one's territory and its traditions. An expression of this company philosophy is Verduzzo Fior di Mandorlo. The wine is intense golden yellow, with green reflections, has hints of white-fleshed fruit, full-bodied on the palate. A good aperitif, it accompanies vegetable dishes, omelettes, risottos, white meats, shellfish and steamed fish.
This gift contributes to guaranteeing more than 5,000 meals for children who are victims of war, welcomed in the centers in Italy of the Ai.Bi – Amici dei Bambini association.