Availability: 97 In Stock
A compact cream, with an intense green color. The first ingredient is a pistachio of great value, processed by Bottega Pisani according to its traditional recipe.
There are 71 products.
Availability: 99 In Stock
An aromatic, compact and delicious cream, characterized by a slightly grainy texture. The first ingredient of this cream is a high quality hazelnut.
Availability: 100 In Stock
A smooth and compact cream, with an intense and enveloping color and aroma. The main ingredient of this preparation is a high quality dark chocolate.
Availability: 100 In Stock
A rich artisanal cream, characterized by a slightly grainy texture. First choice almonds are its main ingredient.
Availability: 100 In Stock
Shortcrust pastry with Bourbon vanilla filled with Gianduja cream
Availability: 99 In Stock
Coconut shortcrust pastry with dark chocolate glaze and decorated with coconut flakes
Availability: 100 In Stock
Cocoa shortcrust pastry covered with milk chocolate and decorated with dark chocolate
Availability: 100 In Stock
Shortcrust pastry with almond grains and orange paste decorated with milk chocolate
Availability: 100 In Stock
Shortcrust pastry filled with pistachio cream with dark chocolate glaze
Availability: 100 In Stock
Cocoa shortcrust pastry filled with apricot jam with dark chocolate glaze
Availability: 85 In Stock
A precious product that brings the authentic taste of the sea to your table. The anchovy sauce gives your dishes the scent of tradition and at the same time an extraordinary novelty in taste. Use it to season pasta and to flavor vegetables or any other dish you want to enhance with its unique flavor.
Availability: 93 In Stock
The best anchovies, masterfully preserved in a small chest just waiting to arrive on your tables. Use anchovy fillets to enhance the taste of your dishes or as the absolute protagonists of the dish. Anchovies selected from the most fleshy are salted, deliscated and then marinated in oil. Freshly caught, the anchovies are beheaded, gutted and left to mature in salt barrels, placing them in alternate layers with the “head-tail” technique. After about five months the anchovies are ready to be filleted and packaged manually.