Compote of Vignola sour cherries enclosed in a fragrant shortcrust pastry as per an ancient Modena recipe.
A classic Italian semifreddo, chantilly cream with chocolate chips enclosed between layers of crunchy meringue.
From an ancient medieval recipe a mix of chocolate, cocoa, eggs and roasted peanuts. The best way to serve it? Combining it with mascarpone mousse (Cod. 26050 I 2x900g).
Layers of cream and chocolate gelato, decorated with whipped cream.
Mix of fine types of cocoa with sprinkling of icing sugar.
A tasty butter cookie encloses a sweet cheese dough.
A delicate lemon-scented cream enriches a fragrant pastry decorated with icing sugar and pine nuts. The cake is also available in a 14-slices pre-cut version.
From the Mantuan tradition a cake with butter and almonds, to be broken strictly with the hands.
Natural yogurt mousse with sauce and fresh berries.
Shortcrust pastry, almonds and amaretti, finished with caramelized tagliatelle dough.
A fragrant pastry and a delicious chantilly cream form the basis of a rich layer of wild berries.
Two discs of sweet bread enclose a delicate coconut mousse with chocolate chips and gianduja.
Chocolate sponge cake stuffed with apricot jam covered with chocolate sauce.
Ricotta cream enclosed in a marzipan ring with candied fruit and chocolate chips.
Mascarpone mousse on chocolate cake base, decorated with dark chocolate sauce.
Sweet coconut bread and soft hazelnut chocolate, enriched with natural coconut flakes.
Shortcrust pastry topped with chocolate cream and natural pears.
Layers of hazelnut mousse and gianduja on a chocolate shortcrust pastry base.
A fragrant biscuit encloses a mixture of sweet cheese, with sauce and wild berries. The cake is also available in a 12-slices pre-cut version.
Three layers of chocolate sponge cake filled with zabaglione, covered with chocolate sheets.
Ricotta and pistachio cream on cocoa cake base, enriched with a heart of sponge cake and decorated with cocoa biscuit crumble and chopped pistachio.
Delicious cheesecake cream on biscuit base, decorated with speculoos crumble and salted caramel sauce. The cake is also available in a 12-slices pre-cut version.
Mix of fresh cream and ricotta with sauce and wild strawberries.
An ancient Neapolitan recipe based on durum wheat, ricotta and candied orange cubes.
The most classic flavor of the fruits together with a fragrant shortcrust pastry, custard and apple slices.
The most classic flavor of the fruits together with a fragrant shortcrust pastry, custard and apple slices. Pre-cut in 14 convenient slices.
Two discs of sweet bread enclose a delicate ricotta mousse with pears in chunks.
Soft cocoa sponge cake stuffed with chocolate mousse and ganache, decorated with pieces of chocolate. Pre-cut into 16 convenient slices.
Two discs of soft cocoa sponge cake filled with gianduja cream and whiskey cream, decorated with caramel sauce and caramel crumble. Pre-cut into 16 convenient slices.
Delicious lemon cream on a soft pastry base, decorated with soft flambéed meringue. Pre-cut in 14 convenient slices.
Chantilly with berries and soft sponge cake decorated with a rich mix of berries. 35-portion cake.
Hazelnut mousse finished with milk and dark chocolate pralines. 35-portion cake.
Delicious layers of hazelnut and gianduja mousse. 35-portion cake.
Orange and fior di latte mousse on white chocolate sponge cake. 35-portion cake.
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