To the delight of all those who are lactose intolerant or those who follow a Vegan diet, was created the cake similar to the classic one. Only dark chocolate, cocoa powder and mineral water. No animal fats (no butter, no cream, no milk so lactose free), no flour (always produced with ingredients that do not contain gluten in nature and in an environment not contaminated with gluten for gluten intolerance), no eggs and no additions of sugars. Soft, with a strong taste and a creamy chocolate flavor that envelops all the senses. VeganOK certified.
They are vacuum packed to keep their fragrance and goodness for months.
They must be kept at a controlled temperature (+ 2 / + 4 ° C) and leave them at room temperature a little before consuming them to better appreciate the enveloping flavors of these wonderful cakes.
Mortadella is produced with pork (shoulder and belly), addition of pistachio and all the aromas to make it even more delicious and delicate on the palate. It is gluten-free, no GMO, milk flours and derivatives.
It encloses the ancient flavors of traditional recipes of Tuscan butchery. Gluten-free, no GMO, milk flours, and derivatives. Fiaschetta has a strong smell, intense but at the same time, delicate flavor thanks to the truffle, and is processed with lean pork.
A cheese with saffron and green peppercorns. Inspired by a Sicilian cheese Zaffero is made with saffron (grown near Florence) and green peppercorns. It has a rectangular shape, is very yellow and weighs between 8 and 9 kilos (available on request) and we sell it in portions of about 200/300 gr vacuum packed.
The wild boar seasoned sausage is gluten-free, with no GMOs, milk flours, and derivatives. It is one of the many specialties of Mancini butchery. It is realized with lean pork, using special processing recipes with a special touch that makes it even tastier.
Finocchiona, protected by the IGP designation, is a gluten-free, no GMO, milk flours, and derivatives. Typically Tuscan, it is produced through a careful and strict selection of meats. It is characterized by the aroma of fennel, present in seeds and/or flowers in the dough, and by the soft consistency of the slice that sometimes tends to crumble.
Recovery of an ancient variety of chickpeas from central-southern Italy, it has a thick peel and has a much more marked taste than the other chickpeas. We recommend soaking for at least 24 hours changing the water, followed by washing in running water. The chickpeas must then be placed in abundant cold water, without salt, but, if desired, with 2 bay leaves or kombu seaweed and brought to a boil over low heat. Add salt to the boil and cook for about 2 hours. Preparation takes time but it's worth.
Offspring of the original Panbriacone recipe, the Bria are born: marvels of flavor made to always provide a good excuse for giving into temptation. Candied lemon peel and limoncello liqueur made with Sorrento IGP lemons in a fluffy pastry - who would dare to call them simple “panettoni”? The taste of the sun.
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