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All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
From the traditional Venetian patisserie of Carmelina Palmisano, an all new vegan recipe! For those who want to renounce to animal derivatives without sacrificing taste: our new biscuits "Farro & Ceci".
All the taste of the Venetian tradition of Esse buranelli made by Carmelina Palmisano, today also organic! For those who give oneself a delicious and healthy treat.
All the taste of the Venetian tradition of Zaletti with raisins made by Carmelina Palmisano, today also organic! For those who give oneself a delicious and healthy treat.
To the simple dough of sourdough, wheat, butter, eggs and sugar, we have added the strong taste of candied sour cherries. The small pieces of candied sour cherries in the dough, with their intense red color almost violet, recall the tastes and scents of Christmas festivities, giving off sweet and slightly sour aromas, in harmony with the embracing and...
Three Slow Food Presidia are used to make our panettone: Siwa Oasis dates, Mananara vanilla and Gargano citrus candied by Essenza Garganica di Rocco Afferrante in Vico del Gargano (FG). Other ingredients include, sourdough made by natural fermentation of flour and water, which the Fraccaro family has worked daily to keep alive since 1932.
On the other side the intense and embracing taste of the cream made with Grappa Riserva Villa de Varda, that joins together with the softness of the dough and a pleasant, silky and entangling taste.
On one side the Redoro organic extra virgin olive oil, delicate and rich of fruity fragrances, obtained from olives cultivated on the Venetian hills and manually harvested following the most typical tradition.
The softness of the natural rose dough with fine fresh butter, the golden color and star shape, enriched with a sprinkle of powdered sugar, makes the Pandoro Fraccaro the perfect sweet to celebrate Christmas.
The evolution of the classic cardboard case in this new fornat conceived to be handy, as well as simple and elegant. We brought together our Panettone with nougat flakes: a combination of tastes, from almond scents to the soft honey taste in absolute harmony, without candied fruits and raisin.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.
Extravirgin olive oil obtained from olives of monocultivar coratina, produced in Contrada San Domenico and Zagaria, pressed on ancient crusher granite millstones and bottled in the farm Zagaria with the typical characteristics of the variety, and of the area of production.