Tartufo Bianco BINDI – 12x85gr
Tartufo Bianco Bindi (code 0517)
This delicate dessert has a coffee semifreddo core in a reach sabayon ice cream sprinkled with crunchy crushed meringue.
For prices and delivery inquire within.
Description
Do not defrost
Ready to Serve
Freezer to table.
Ingridients: Rehydrated skim MILK – Vegetable fat (Coconut) – Chopped meringue [Sugar – Starch (of WHEAT)
– Rehydrated EGG WHITE – Artificial flavouring] – Sugar – Glucose syrup – Glucose-fructose syrup
– Lactose(MILK) – Rehydrated soluble coffee (1.3%) – EGG YOLK (1.1%) – Dried skimmed MILK – Marsala
wine (0.4%) – MILK proteins – Emulsifiers Mono- and diglycerides of fatty acids – White wine –
Thickener Locust bean gum – Alcohol – Pasteurized MILK – Artificial flavourings (contain EGGS) –
Modified starch.
Related products
Grated Garna Padano Soresina 1 kg
The famous Grana Padano Cheese is a sophisticated high quality cheese, characterized by a perfect grain structure and the particular straw yellow colour with a fragrant aroma, a delicate taste but nourishing at the same time. A certified and controlled product created by a unique procedure which we are offering to you in different formats, whole wheels or wedges with different agings, all of them always guaranteed by the same producer. Thanks to its historic specialization in the production of Grana Padano.
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%.
Salami Milano 1,5kg
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.

