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.

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.

This honey is recommended to sweeten evening infusions, it has a fresh and mentholated taste, normally sweet and persistent.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.