Refine
Loading...
A soft disk of sponge cake, filled with a layer of sweet pistachio 30 % cream and entirely covered with pistachio flour, 500-gram weighing. Recommended after dinner for an evening with friends or in special occasions, with an elegant and refined packaging and an intense taste.
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished 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, Peverini, etc...
The original recipe of 1940 used to prepare our desserts is still today proposed in its full version: a blend of citrus essential oils mixed with a mixture of aromas in water. Excellent for making focaccia, but also crostoli, pancakes and much more, thanks to your creativity.
Decorated shortcrust pastry with vanilla and butter with a tasty filling of apricot jam.
A revisitation of a classic mountain dessert: raisins and apple purée are the filling of this leavened dough.
Delicate shortcrust pastry, rich in filling with cocoa cream, all covered with a pleasant dough.
Delicate shortcrust pastry, rich with lemon cream filling, all covered with a pleasant pouring paste.
The classic dough of the "grandmother's cake" with pieces of chocolate and a pleasant filling of pear jam.
A revisitation of a classic mountain dessert: raisins and apple purée are the filling of this leavened dough.
Our great classic in the maxi version: leavened dough, very similar to the dough of the panettone, with raisins, candied orange peel, amaretto glaze and granulated sugar.
Our great classic: leavened dough, very similar to the dough of the panettone, with raisins, candied orange peel, amaretto glaze; packed in an elegant box dedicated.
Leavened dough with a rich presence of sultanas, also called "sweet bread".
The cake of the baker, hand-kneaded leavened dough, similar to sweet bread with raisins.
The Bucolina is born from the most traditional recipes of the Fraccaro family. Very soft oven-baked confectionery product with natural leavening, without dyes and without hydrogenated fats.