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.
Crudo Monocultivar Ogliarola
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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.
Harvested in Calabria in two different periods (mid-summer and end of summer), eucalyptus honey has a dry-mushroom, licorice aroma, and a tinge of smokiness; in- mouth taste is mildly sweet with a strong personality.
These buttery biscuits, generously studded with chocolate pearls, are a natural partner to English Breakfast tea; they also go beautifully with fine aged brandy.
WHEAT flour, butter (MILK), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: rapeseed lecithin, natural vanilla flavouring), sugar, EGGS, sea salt.
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.
It is a kind of honey which doesn’t originate from flower nectar but from sugar secretions on the surface of wood plant species. It is rich in mineral salts and it presents a strong and penetrant spicy aroma. In-mouth taste is slightly sweet with malt and caramel hints. Recommended with cheese.
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.
This honey is recommended to sweeten evening infusions, it has a fresh and mentholated taste, normally sweet and persistent.
In the north-west of the country, the Sambirano valley produces excellent aromatic cocoa since the beginning of the 1900s.
The beans from which this chocolate is obtained come from there, it is a trinitario cocoa with delicate notes of red fruits, with a well balanced acidity, in the mouth it is round and very persistent.
This shortbread features a special essential rose oil-based aroma.
It goes well with champagne, particularly with rosé champagne.
WHEAT flour, butter (MILK), sugar, EGGS, natural rose flavouring, sea salt.
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.
These biscuits are made with SIDAMO coffee, an Ethiopian coffee variety, roasted by Le Piantagioni del Caffè.
Best served at the end of the meal with Sambuca liqueur, grappa or brand.
WHEAT flour, butter (MILK), sugar, EGGS, coffee, sea salt
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.
Pacari Ecuador Chia & Ginger Organic
In this organic chocolate gourmet bar are married two super food with many good and nutritional properties: Chia and Ginger. You will appreciate the unparalleled fragrance combined with a unique aroma, to fall in love until the first taste.
Awards: 2016 International Chocolate Awards – Bronze Americas
This refined chocolate presents hints of hazelnut and mascarpone, a great roundness on the palate and very low acidity
Cube of about 5 pieces.
The Boero di Bodrato, produced according to the ancient recipe using whole cherries with hazel "drunk" for several months in the grappa of Dolcetto d'Ovada and subsequently covered with brown sugar and chocolate.
INGREDIENTS Cover: Dark chocolate (cocoa minimum 58%), cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavor. Stuffing: whole cherry with grappa stone, brown sugar.
Contains 32 assorted pieces
Inside the elegant Bodrato tasting boxes we find a selection of stuffed pralines, the highest expression of the high Piedmontese artisan chocolate.
Born from the creative inspiration of Laura Raccah expert pastry globetrotter, handmade cookies with lots of love, kosher certificates, free of preservatives, free of milk and its derivatives, composed only with quality ingredients qi Chocolate biscuits are Vegan.
The presence of oatmeal, sweetened by Italian honey, with raisins and sesame, give the right amount of energy you need when you wake up. Organic flour and cane sugar make it a genuine and light biscuit. A crispy biscuit and perfect to start the day with a smile.
For the quality of its product, the Dominican Republic has been included with its cocoa Hispaniola in the group of 15 countries recognized as Gourmet cocoa
In tasting we find an excellent aroma, a contained acidity, and pleasant hints of dried fruit and toasted coffee. The delicately woody finish creates a direct link with the cocoa bean.
Born from the creative inspiration of Laura Raccah expert globetrotting pastry, handmade cookies with lots of love, kosher certificates, without preservatives, without milk and its derivatives, composed only with quality ingredients
Chocolate biscuits are Vegan.
A delicious biscuit, even more 'crumbly' because enriched with abundant oat flakes and cranberries and in the end the aroma of lemon zest.
Pacari Ecuador Chili Organic
Organic dark chocolate 60% min. cacao with Chili
Weight 50 g
Gourmet organic chocolate bar with Merken, the spice of the legendary Chilean Mapuche, made with smoked chili, coriander seeds and salt.
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.
A blend of carefully selected beans from different tropical regions are roasted separately and then assembled before refining.
It is a chocolate of great balance: it has fruity notes, hints of toasting and a delicate final tannin softened by the sweetness of Bourbon vanilla from Madagascar
Acquerello combines simplicity in cooking white rice with the most important nutritional elements contained only in brown rice.
The gem is the vital part of the rice, and contains the majority of vitamins and microelements. During processing, the gem is separated from the grain, but thanks to a patented process in Acquerello is reintegrated. To combine the taste of white rice with the nutritious elements of brown rice.
The Acquerello rice is considered among the best in the world. Organoleptic perfection, quality, excellent cooking resistance. These characteristics mean that the Acquerello rice is synonymous with Italian excellence.
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.
Harvested in the French Provence, lavender honey has an unmistakable aroma which reminds the flower itself. In mouth it gives a pleasant taste due to its creamy crystals; its sweetness makes it a perfect sweetener for teas and infusions or it can be spread on toasted bread.