Chocolate Temptation Cake Precut Bindi-1.3kg – 12 portions
Chocolate cake made from Ecuador cocoa seeds, filled with chocolate and hazelnut cream and hazelnut crunch between two layers of cocoa sponge cake, covered with chocolate glaze.
| Nutrient | per 100g/ml | RI per 100g/ml |
|---|---|---|
| Energy (kJ) | 1323 kJ | 16% |
| Energy (kcal) | 317 kcal | 16% |
| Fat | 17.3 g | 25% |
| of which Saturates | 10.9 g | 55% |
| Carbohydrate | 35.4 g | 14% |
| of which Sugars | 28.9 g | 32% |
| Protein | 3.3 g | 7% |
| Salt | 0.1 g | 2% |
For prices and deliveries inquire within.
Amarone della Valpolicella Corno Marani Riserva DOCG 15.5%
How it's made
This Amarone is produced in limited edition only in the best vintages. It has an intense ruby red colour. Hints of sour black cherry and cherry in alcohol. On the palate it is full-bodied, velvety and rich. It is perfect with braised meat, aged cheeses and dark chocolate.
Aging
In French oak barrels for 24 months.
Amarone della Valpolicella le Viole DOCG 15.5%
How it's made
This wine is the ultimate expression of harmony and structure with his intense garnet colour and hints of cherry preserve, spices like vanilla and tobacco. On the palate, it is velvety and soft. Slow drying of the grapes in fruttaio for 5 months after the harvest. It is a great match with aged cheeses and red meats.
Aging
In French oak barrels for 12 months.
Gino Cordin Amarone della Valpolicella Riserva DOCG 16%
How it's made
The best bunches of grapes are selected and picked by hand, slowly dried for 5 months, then fermented in stainless steel vats at a constant temperature. The skins are not pressed – only the heart of the grape is used.
Aging
In French oak barrels for 24 months, then in steel vats until bottling.
Dacastello Merlot Vicenza Mandi’s D.O.C.13%
Dacastello Merlot Vicenza Mandi’s opens with a vinous bouquet with notes of red fruits and violet. Pleasantly intense on the palate with a nice smoothness accentuated by some time spent in wood.
Known as the black gold of Vicenza, Merlot is a versatile, elegant and pleasant red wine which perfectly compliments most dishes.
Rubino Cheesecake BINDI – 6 portions 0.48kg
Rubino Cheesecake BINDI (code 1345)
Butter crumble (Butter biscuit) (12%) with a heart of raspberry and strawberry sauce (14.5%) with delicate cream cheese (49.5%) and white chocolate glaze (24%).
INGREDIENTS: Fresh cheese (19.1%) (MILK - Salt - Lactic acid bacteria - Rennet) - Sugar - Cream(MILK) - Water - White chocolate (5.6%) [Sugar - Cocoa butter - Whole MILK powder - Emulsifiers Lecithins (of SOYA) - Natural vanilla flavouring] – Raspberry purée (4.3%) - Strawberry purée (4.3%) - Glucose syrup - Cereal flour [WHEAT - SPELT (WHEAT) - in varying proportions] - Mascarpone cheese (3.4%) (Cream(MILK) - Acidity regulator Citric acid) - Sweetened condensed MILK (Pasteurized MILK - Sugar) - EGG yolk - Lemon juice - Vegetable oil (Sunflower) - Butter (MILK)(0,7%) - Edible gelatine - Glucose-fructose syrup - HAZELNUTS - ALMONDS - Vegetable fat (Sheanut) - Colours Carmines - Starches (included WHEAT) - Salt – Natural flavourings - Emulsifiers Lecithins (included SOYA) - Gelling agent Pectins - Acidity regulator Citric acid.
May contain traces of mustard and other nuts. Contains milk, soy, eggs, hazelnut, almonds, wheat, spelt . May contain traces of other tree nuts.
Nutritional information | Per 100 g
Energy | 1299 kJ | 311 kcal
Fat | 18.71g | of which saturated fatty acids | 11.5 g
Carbohydrates | 31g | of which sugars | 26.4 g
Protein | 4.4 g
Salt | 0.34 g
For prices and delivery inquire within.
Torta di Fragole BINDI – 24 portions 3.84kg
Sponge base filled with vanilla flavoured cream decorated with strawberries. Precut. Code 1937
Ricotta and Pistachio cake Bindi features a pistachio and ricotta cream between soft sponge cakes, decorated with chopped pistachios and hazelnuts.
Strawberries (23%) - Water - Sugar - Glucose-fructose syrup - Rehydrated skim MILK - Vegetable fats (Coconut - Palm) - WHEATflour - EGGS – EGG YOLK - Stabilisers E 420 and E 508 - Glucose syrup - Modified starch – Thickeners E 407 - E 440 and E 415 - Edible gelatine - Lactose (MILK)- Emulsifiers E 471 - E 472e and E 322 (of sunflower) - Natural flavourings - MILK proteins - Acidity regulator E 330 - Raising agents E 450 and E 500 - Salt - Maltodextrins
Nutritional information | Per 100 g
Energy (kJ) 823 kj, 196 kcal
Fat 8.1 g, of which Saturates 6.9gr
Carbohydrate 27.6gr, of which Sugars 21.2gr
Protein 2.3gr
Salt 00.6gr
For prices and delivery inquire within.
