ITALIAN CONFECTIONERY


PALMINE

package: 220g

Puff biscuits in the form of a palmtree leaves.

Well-known throughout Europe, Palmine biscuits of Bianco Forno are produced in sunny Tuscany. Its delicate and layered structure and natural flavour make Bianco Forno a leader in the category of the biscuits, which are misleadingly known as ‘French’ biscuits in Poland. The truth is that the recipe for puff-pastry biscuits was brought to France from Tuscany in the 16th century by Catherine de’ Medici. However it was from France that puff pastry came to Poland and it became considered French. That said, the recipe for puff pastry was undoubtedly invented by Italian pastry chefs.

How to prepare the finest pastry? The best quality composition of different types of flour, slow process of the dough formation, of several thousand layers, are a heavily guarded secret of the company. It makes for a very special pastry that is truly mouth-watering.

These are best served with a cup of genuine Italian espresso or cappuccino.




VENTAGLINI

package: 220g

Pretzel biscuits.

Well-known throughout Europe, Palmine biscuits of Bianco Forno are produced in sunny Tuscany. Its delicate and layered structure and natural flavour make Bianco Forno a leader in the category of the biscuits, which are misleadingly known as ‘French’ biscuits in Poland. The truth is that the recipe for puff-pastry biscuits was brought to France from Tuscany in the 16th century by Catherine de’ Medici. However it was from France that puff pastry came to Poland and it was wrongly assumed to be a French invention. That said, the recipe for puff pastry was undoubtedly invented by Italian pastry chefs.

How to prepare the finest pastry? The best quality composition of different types of flour and a slow process of dough formation of several thousand layers are a heavily guarded secret of the company. It makes for a very special pastry that is truly mouth-watering.

These are best served with a cup of genuine Italian espresso or cappuccino.




CANTUCCI PREMIUM

Traditional Italian Cookies

package: 200g box

Hard, Extra crispy almond biscuits from Abruzzo region.

With roasted almonds, the dough contains butter, honey and fresh eggs. Perfect when soaked in genuine Italian espresso, cappuccino or strong, black tea.

They can be also served with Italian semi-sweet wine called ‘VIN SANTO’.




SOFT AMARETTI

package: 170g box

Delicate, soft Amaretti biscuits with a slightly crispy coating. Mild with a light marzipan flavour. Perfect when served with espresso or cappuccino.




MAXI BISCOTTI

LUXURY SOFT COOKIES

Extra Dark

package: 4 x50g (multipack) - box

The finest quality ingredients, softness and flavour characterise FALCONE SOFT LUXURY COOKIES (with 31% dark chocolate, butter and cane sugar content).

Without any palm oil or trans fats.




MAXI BISCOTTI

LUXURY SOFT COOKIES

Gianduia e Cioccolato Falcone

opakowanie: 4 x50g (multipack) - box

Najwyższe jakości składniki, delikatność i zapach miękkie płynące w ustach czekoladowe nadzienie i czekolada mleczna to cechy FALCONE SOFT LUXURY COOKIES.

10% prawdziwych orzechów laskowych (słynne włoskie NOCCIOLE), masło, cukier trzcinowy.

Bez oleju palmowego i tłuszczów utwardzanych.




GRAN PANETTONE

package: 1000g, 750g, 500g

Maina Gran Panettone is produced close to Turinin the city of Fossano. It is an Italian Christmas cake.

Gran Panettone is made according to the traditional recipe, using yeast to form a leavened dough.

This is a very rare method of making dough. It requires unusual care, knowledge and more than two days to prepare the dough; the key factor in the whole process.

THE TRADITION OF THE BASE YEAST
This traditional, centuries-old recipe requires the Panettone to be formed on the base yeast. The base yeast is partly leaven, the result of a complex fermentation process of the simplest of ingredients: flour and water. Micro-organisms grow and divide in a controlled and specific environment. To achieve this requires supreme skills, knowledge and great care. The leavened dough is subjected to the natural process of reproduction every day.

Maina has used the same kind of yeast and the bacterial strain for almost 50 years. The dough is handmade without the use of any devices. That makes the whole process extremely complex and sensitive, with very precise steps taken to ensure the best results. Fermentation of the dough is done very slowly in comparison with some other bakeries that use mass-scale processes.

Maturing in this way means that the product lasts longer, however its still achieved in a way that the product is extremely soft, fluffy and with a refined flavour.




GRAN COLOMBA

package: 1000g, 750g, 500g

Maina Gran Colomba is produced close to Turinin the city of Fossano. It is an Italian Easter cake.

Gran Colomba is made according to the traditional recipe, using yeast to form a leaven dough.

This is a very rare method of making dough. It requires unusual care, knowledge and more than 2 days to prepare the dough; the key factor of the whole process.

THE TRADITION OF THE BASE YEAST
This traditional, centuries-old recipe requires the Panettone to be formed on the base yeast. The base yeast is partly leaven, resulting from a complex fermentation process of the simplest of ingredients: flour and water. Micro-organisms grow and divide in a controlled and specific environment. To achieve this requires supreme skills, knowledge and great care. The process is repeated over the course of several days to create the best outcome.

Maina has used the same kind of yeast and bacterial strain for almost 50 years. The dough is handmade without the use of any devices. That makes the whole process extremely complex and sensitive, with very precise steps taken to ensure the best results. Fermentation of the dough is done very slowly in comparison with some otherbakeries that use mass-scale processes.

Maturing in this way means that the product lasts longer, however its still achieved in a way that the product is extremely soft, fluffy and with a refined flavour.




SAVOIARDI

package: 300g

SAVOIARDI are original Italian ladyfingers, an essential ingredient used to make the most recognisable of all Italian desserts – Tiramisu. They have a 26% fresh egg content.

Their solid structure allows us to soak them in espresso or liqueur without losing their form. They are packed in individual, foil sleeves (100g) which help to keep the biscuits fresh and crispy after opening the package.




SAVOIARDI

package: 200g

SAVOIARDI are original Italian ladyfingers, an essential ingredient used to make the most recognisable of all Italian desserts – Tiramisu. They have a 26% fresh egg content.

Their solid structure allows us to soak them in espresso or liqueur without losing their form. They are packed in individual, foil sleeves (100g) which help to keep the biscuits fresh and crispy after opening the package.