$112.00
This is the ultimate dessert selection, with Tuscan truffles, hazelnut chocolate spread, cookies and a divine selection of chocolates. We recommend trying La Suprema hazelnut chocolate spread with the cookies of your choice, and the chocolate truffles with coffee. The main event has to be the T’a gianduiotti selection: buckle up for a delightful taste ride through classic hazelnut, nutty pistachio, decadent dark, and guiltless sugar-free.
The Piedmont Hazelnut is the main ingredient of the Gianduiotto chocolate: born from the Piedmont tradition but known all around the World. T’a Milano proposes its gluten-free Gianduiotti in three irresistible flavors, classic gianduia, dark chocolate and pistachio, in an elegant orange package with gold writing.
Ingredients: Classic Gianduiotto: Sugar, Piedmont hazelnut paste (25%), cocoa paste, cocoa butter, powdered whole milk, soy lecithin, natural vanilla flavoring. Cocoa 30% min. Dark Gianduitto: Cocoa paste, sugar, Piedmont hazelnut paste (25%), cocoa butter, soy lecithin, natural vanilla flavoring. Cocoa 41% min. Pistachio chocolate: sugar, cocoa butter, pistachio paste (25%), powdered whole milk, powdered whey, soy lecithin, natural vanilla flavoring. Cocoa 26%
Allergens: May contain traces of other nuts
T’a Milano’s bags of crunchy biscuits should be opened under supervision. The cantuccio biscuit with almonds and chocolate is just the right touch of sweet and tart, and goes well with any beverage - we recommend a nice cup of tea. Don’t be sad if you finish the bag in one session. Just move on to the next flavor.
INGREDIENTS: Type '00' flour, sugar, egg yolk, butter, almonds (7%), chocolate drops (5%), cocoa paste, sugar, soy, sodium carbonate, disodium diphosphate, wheat starch.
ALLERGENS: Contains nuts, gluten, egg, soy and milk. May contain traces of sesame and peanuts.
A sweet note for every taste and need. As the name suggests, these cookies are an explosion of flavor with lava drops of dark chocolate surrounded by vanilla biscuit. T’a Milano treats are strictly handmade, designed to turn every moment from breakfast to snack time into an experience. Grand Cru cocoa, flour, and mountain butter, combined with carefully selected raw ingredients, make every T’a cookie unique.
INGREDIENTS: Type '00' flour, butter, dark chocolate (21%), cocoa paste, sugar, cocoa butter, soy lecithin, natural vanilla aroma. Cocoa 55% min, icing sugar, (sugar, cornstarch), egg, powdered vanilla (0.04%).
ALLERGENS: Contains gluten, egg, soy and milk. May contain traces of nuts, sesame seed and peanuts.
The Piedmont Hazelnut is the main ingredient of the Gianduiotto chocolate: born from the Piedmont tradition but known all around the World. T’a Milano proposes its gluten-free Gianduiotti in three irresistible flavors, classic gianduia, dark chocolate and pistachio, in an elegant orange package with gold writing.
Ingredients: Classic Gianduiotto: Sugar, Piedmont hazelnut paste (25%), cocoa paste, cocoa butter, powdered whole milk, soy lecithin, natural vanilla flavoring. Cocoa 30% min. Dark Gianduitto: Cocoa paste, sugar, Piedmont hazelnut paste (25%), cocoa butter, soy lecithin, natural vanilla flavoring. Cocoa 41% min. Pistachio chocolate: sugar, cocoa butter, pistachio paste (25%), powdered whole milk, powdered whey, soy lecithin, natural vanilla flavoring. Cocoa 26%
Allergens: May contain traces of other nuts
Venchi Suprema hazelnut chocolate spread, the superb chocolate cream made spreadable by the fine Piedmont hazelnut paste used to create an authentic delicacy that deserves a name worthy of its greatness: suprema is indeed Italian for supreme. Try it on bread, as a garnish for desserts or as a topping for gelato or simply enjoy it with a spoon. Dig in!
INGREDIENTS: Sugar, Piedmont hazelnut paste 21%, sunflower oil, fat-reduced cocoa powder 12.0%, skimmed milk powder, cocoa butter, olive oil 1%, soy lecithin, natural vanilla flavor.
ALLERGENS: Contains hazelnut, milk, soy. May contain other tree nuts.
Mancini pasta is made only with the wheat grown on the farm grounds of Marche. A rich tradition that is now turning to innovation through Massimo, grandson of Mariano who started farming wheat back in 1938.
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