Production: between July and August in north-eastern Italy
Physical state: slow crystallization
Colour: dark amber to red-brown
Bouquet: strong scent of spices, penetrating
Taste: not very sweet, marked with fresh vegetables, carob, rhubarb and liquorice stick
Use: excellent on ricotta or with bread and butter. It is the honey that bees produce honeydew (sugar secretion of homopteran insects that feed on the sap of trees).
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
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The classic taste of original Italian coffee, roasted in the best Italian tradition. Perfect for every moment of the day, Bristot Classico is a distinct blend studied for those seeking a strong-flavoured coffee. Rich and intense.
The mixture Special Bar is the result of an accurate selection between the best variedness of raw coffees. The soft and complete taste give this coffee, the prominent aroma personalised of the true espresso toasted italian-like.
Delicious dark chocolate cream with coffee
Cantuccini mandorla 300 gr. - Antichi dolci di Siena
Tartufo Dolci Neri 200 gr. - Antica Torroneria Piemontese
