Laura has wisely balanced cinnamon, ginger, nutmeg and cloves, making the scent and flavor of this classic biscuit unique and unforgettable. He then used cane sugar mixed with Mascobado, a fair-trade integral sugar produced in the Philippines by organic farming, with an artisanal method that retains all its nutritional values.
The sweetness of candied orange and the aroma of its peel are combined with the intensity of dark chocolate to create a perfect marriage to the palate.
It is the recipe of the legendary aunt Giuliana with whom Laura spent her summers.
Vanilla and chocolate pieces are the protagonists of this friable, fragrant and fragrant biscuit.
Not a simple biscuit with pistachios. His personality is given by the combination of these with whole wheat flour, honey and a touch of ginger.
An enveloping embrace of flavors in this original Laura recipe.
Intrigued by an old recipe that did not include eggs in its preparation, Laura has it in time personalized to find its version: abundant pieces of dark chocolate and small flakes of pink Himalayan salt, which can surprise the palate and give away a small precious moment of pure gluttony.
Delicious "Bella di Cerignola" Olives; simply store in water and salt to enjoy their crunchiness and flavor.
Jar 314 ml
Harvested at springtime in Piedmont woods, acacia honey is among the most appreciated by the consumers. Light color, it stays in a liquid state for a long time, acacia honey has a sweet and delicate taste. It is recommended to sweeten every kind of drink, yoghurt, or combined with blue cheese.
Harvested in Calabria and Sicily at springtime, citrus honey is sweet, fruity and has a pleasant acidic bouquet. It crystallizes quite rapidly, giving origin to a relatively smooth, in-mouthpleasant texture. Perfect for teas and infusions, it is widely used in pastry-making.
Produced in Piedmont and Calabria woods, chestnut honey is very appreciated by the consumer who looks for a distinctive flavor; it has a dark color, a pungent aroma and an in-mouth bitter and slightly tannic taste. It is excellent combined with matured cheese, bacon, black tea and artisanal beers.
Among the rarest honey we can find the Arbutus one, produced on Sardinia and Corsica islands. The production period (late autumn) causes its difficult harvesting; it has a flavor and an aroma hard to forget: bitter and astringent, it is a gourmet honey. To be consumed as presented or combined with sweet and fat cheese.