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Prova i nostri legumi

Dove pulls to the gianduia


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Dove pulls to the gianduia

Vincenzo Tiri has earned the ranking of the best pastry chefs in Italy over the years. His leavened are immediately recognizable thanks to the lightness and delicacy of the pasta.
His leavened are leavened 72 hours with 3 stages of dough, Usually the pastries have 2 stages of dough.
The continuous research led him to always be on the podium of the best doves and panettone in Italy.
There are no preservatives.
The Shelf Life is 30 days.