Bacio di Langa cake

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Like the Kiss but… bigger! Hazelnut-based shortcrust pastry, variety “Tonda Gentile Trilobata” 25%, and a skilful processing; filled with a soft cream based on hazelnuts and chocolate.

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    Ingredients

    Ingredients

    Wheat flour, butter, toasted hazelnuts variety Tonda Gentile Trilobata 25%, granulated sugar, natural vanilla aroma. 28% filling: sugar, vegetable oils (sunflower oil, cocoa butter), hazelnut paste 14%, skimmed milk powder, low-fat cocoa powder 7%, emulsifier soy lecithin, natural flavors.

     

    Nutrition declaration for 100 gr

     

    Energy 2415Kj / 580Kcal
    Fat 39g which Saturated fat 16g
    Carbohydrates 51g of which Sugars 19g
    Fiber 2,1g
    Protein 6,2g
    Salt 0,05g

     

    NO PRESERVATIVES

    From 20 November

    Christmas' Pino

    Excellent as a gift idea, throughout the Christmas period the Bacio di Langa cake is also offered in a pine version.

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    1 month before Easter starting

    Easter's Colomba

    Often used as an Easter gift, during the Easter period the Bacio di Langa cake is also produced in the Colomba version.

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    Additional information

    Additional information

    Ingredienti primari

    Chocolate, Hazelnut
    Peso/dimensioni

    300g G.F., 350g G.F., 450g G.F., 60g Monoportion, Cake Ø16cm – 300g, Cake Ø18cm – 350g, Cake Ø20cm – 450g
    Conservation

    Preferably consumed within 6 months of production. Once opened, consume within 4 days. Product subject to natural weight loss, it is recommended to store it in a cool dry place. Protected from light and heat sources.

    Creator

    “As long as there’s a garden and a cake to get your hands dirty, fairy tales will never end.”

    Fabrizio Giamello

    Fabrizio has started sourcing from farmers and processors in Cravanzana, which is further away than Cortemilia, albeit a few kilometers, as a clear sign of a different project…

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