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Sweets & Chocolate

Sweets & Chocolate

  • Showing all 15 results

6,00 

Cream made from chestnut puree, cocoa and rum, ideal for spreading on bread or rusks, perfect for preparing desserts, tarts and biscuits.

6,00 

Extra dark chocolate tartlet with almonds, fruit of experience and mastery of Slippi family, which since 1969 select the best varieties of cocoa known throughout the world.

6,00 

Tablet cocoa and aromatic coffee, the result of experience and mastery of Slippi family, which for decades select the best varieties of coffee and cocoa producing confectionery products of the highest quality, known throughout the world.

8,50 

Typical Sienese sweets made with almonds, sugar, honey and egg white. According to legend they owe their name to the noble Ricciardetto Gherardesca who, returning from the Crusades, would bring home the recipe for these cakes, perhaps of Arab origin.

6,00 

The famous Almond Biscotti are the classic version of the biscuits considered originating in the city of Prato, where the "nook" expression was used when the poor offering of the end of a loaf of bread. Ideal to enjoy with Vin Santo, they are among the most famous Tuscan pastries abroad.

8,50 

Among the Amaretti, this is the classic recipe: prepared by hand using only sweet and bitter almonds, honey and egg white. These soft sweets, whose recipe is very ancient deeply rooted in Italian culinary tradition, Tuscan in particular, are ideal to be enjoyed as an accompaniment to tea or coffee.

8,50 

Chocolate Amaretti are prepared by hand using sweet and bitter almonds, honey and egg white. These biscuits from very old recipe, rooted in Italian culinary tradition, Tuscan in particular, are made even tastier by the addition of cocoa.

9,00 

Almonds d’Avola variety of Pizzuta, toasted and covered with a thin layer of milk chocolate, capable of enhancing the delicacy and sweetness of this particular type of almond. Coated with powdered sugar, they are a real specialty to be eaten at any time of the day.

6,00 

The famous Almond biscuits are enhanced with the addition of chocolate. Ideal to enjoy with Vin Santo, they are among the most famous Tuscan pastries abroad.

5,00 

Revisiting the classic gingerbread, prepared according to the original recipe of the Sienese confectionery tradition, without added fat, additives and colorants. Soft and tasty, it remains unchanged shape and aromatic base of Siena dessert par excellence, with a touch of delicacy more.

8,00 

Revisiting the classic gingerbread, prepared according to the original recipes of the Sienese confectionery tradition, without added fat, additives and colorants. Soft and tasty, it remains unchanged shape and aromatic base of Siena dessert par excellence, with a touch of delicacy more.

5,00 

One of the most famous among the sweets of the Sienese tradition, the recipe is lost in the mists of time. This version, gentler made in honor of Queen Margherita, is prepared with almonds, orange peel, candied citron and melon, sugar, honey and a mixture of spices.

8,50 

Orange scented Amaretti prepared by hand using only sweet and bitter almonds, honey and egg white. Rooted in Italian culinary tradition, Tuscan in particular, Amaretti are made even more delicious with a delicate aroma of orange.

8,00 

Variation of the famous biscuits considered original of the city of Prato (where the expression "cantuccio" was used when the poor were offered the end of a loaf of bread) the Pistachio Cantucci are ideal to be enjoyed at any time of the day.

8,00 

One of the most famous among the sweets of the Sienese tradition, the recipe is lost in the mists of time. This version, gentler made in honor of Queen Margherita, is prepared with almonds, orange peel, candied citron and melon, sugar, honey and a mixture of spices.