Cornetto Vegan Plain Bindi
Cornetto Reb Plain BINDI (code 3012989)
WHEAT flour, margarine (palm vegetable fats, sunflower oil, water, emulsifier- mono and diglycerides of fatty acids (from palm), salt, acidity regulator- citric acid E330), water, sugar, yeast, SOY, salt, dried natural yeast (WHEAT), WHEAT GLUTEN, emulsifiers- E472e, E471, vegetable fibers, anti-caking agent- E170, dextrose, natural flavors, antioxidant – E300, Surface polishing 1% on the finished product (water, sugar, stabilizer- E953, glucose syrup, gelling agent- E406, acidity regulator- citric acid, preservative- potassium sorbate).
May contain traces of ALMONDS, HAZELNUTS, NUTS, seeds SESAME, other NUTS, MUSTARD.
For prices and delivery inquire within.
Cornetto Reb Apricot Bindi 45x65g
The Bindi Cornetto Vegan Plain (produced by Forno d’Asolo) Prepared with a selection of vegetable oils and fats, such as high-oleic sunflower oil, sal, and shea. Thanks to the combination with type 2 flour enriched with wheat germ, the Vegan Elixir Cornetto offers a fragrant dough, with a delicate flavor and an irresistible texture.
Do not defrost
Related products
Gorgonzola dolce 1,5 kg
Gorgonzola Dolce DOP is a soft, buttery, Italian blue cheese. The word “Dolce” meaning “sweet” in Italian. The cheese originates from the 12th century where it took its name from a small town in Lombardy near Milan. This is a pale and incredibly soft cheese with speckled blue veins running throughout. Traditionally ‘blued’ and ripened in rooms known as ‘purgatory’ where the temperature is kept around 72 degrees Fahreheit and humidity at a high 95%.
Spinata Romana Dolce 1.5 Kg
Chorizo Stick Mild 1.5 Kg
Chorizo Stick Hot 1.5 Kg
Caciocavallo 1,9 Kg
A classic, stretched curd cheese, our caciocavallo is soft yet sharp in flavour with a toothsome bite. Moulded by hand into a pear shape, the cheeses are paired, tied with string and placed over a horizontal stick or branch to cure in a cool room. It is thought the name (it translates as "cheese on horseback") hails from a time when the caciocavello was traditionally transported slung over the saddles of soldiers.
Culatello Traditional without rind
A stunning, naturally aged ham that's justifiably dubbed the king of salumi. Salted and hung for almost a year, this ham relies on the climate of the flatlands of the Po river to give it its unique sweet taste. Made using a whole ham that is then cured and cut back until only the sweetest "fillet" remains, the art of making culatello has been passed down through generations and is still made by small producers adhering to the old traditions. To do full justice to this magnificent product, serve as the centrepiece of a grand platter of mixed cured meats.

