Baci Di Dama Bag

This traditional Piedmontese cookie is made from fine hazelnuts and filled with a layer of dark chocolate cream with a cocoa content of 52%. The combination of the crunchy texture of the hazelnuts and the intense chocolate flavor makes this cookie a real treat. Ideal as a small snack with coffee or tea or as a sweet treat between meals.

Product number: 08458

EAN piece: 8009973502506

EAN carton: 8009973802088

€111.50

Base price: €5.52 per 100 g

KRT

Available, delivery time: 1-3 Tage

Antica Torroneria Piemontese

The art of the world's most famous hazelnut

A passion for traditional craftsmanship, a love of the origin of the products used and a connection with the company's own history characterise the outstanding quality of Antica Torroneria's products from near Alba. Despite constantly striving for innovation, the company has remained true to these principles to this day. Time plays a very important role here: only when this ‘ingredient’ is used in sufficient quantities can the best product results be achieved. The basis for this is one of the most valuable products that the Italian Langhe region produces:

The sweet, aromatic, round hazelnuts from Piedmont, the ‘Tonda gentile’. A nut that has made the region famous throughout the world and gives this producer's products their brilliant character and exceptional flavour. They are the basis for gianduja, the sweet torrone, as well as for the famous truffle pralines, some of which are made from a mixture of IGP hazelnuts and hazelnuts of Italian origin, cocoa mass and cocoa butter.

Family tradition in the 5th generation

Giuseppe Sebaste has been creating excellent baked goods inspired by the IGP ‘Piedmont Hazelnut’ since 1885. His family, now in its fifth generation, continues to tell passionate stories: the passion for an old profession, the love for the homeland, the appreciation for the fruits of the land. A place where respect for tradition and the pursuit of innovation coexist on a daily basis. At Antica Torroneria Piemontese, we are craftsmen who are constantly evolving. Most of the production staff have over 20 years of experience, and the new generations inherit their expertise and pride.

There is no substitute for the trained eye and passion of the lab technicians, so the machines they use for production have been conceived, designed, patented and built by them to see their work as in a large confectionery laboratory. They will never look for quick and cheap methods, but will always be in search of the best end results, using the right time periods and the right temperatures when processing their ingredients to maintain the excellent quality of the products and preserve the natural flavours and aromas.

Product information "Baci Di Dama Bag"

WHEAT flour, sugar, Piedmont HAZELNUT flour 20%, BUTTER, sunflower seed oil. Filling 33%: extra dark chocolate (sugar, cocoa paste, cocoa butter. Emulsifier: SOY lecithin. Natural vanilla flavouring. Minimum cocoa 52%).

Nutritional information per 100 g
Energy [kcal]	481
Energy [kJ]	2016
Fat [g]	21,25
of which saturated [g]	11,98
Carbs [g]	66
of which sugar [g]	35
Fiber [g]	5,9
Protein [g]	3,7
Salt [g]	0,49

Weizen, Soja, Milch (einschließlich Laktose), Haselnüsse

One base packaging unit contains: 8 x 200 g

Store in a cool (≤ 15 °C) and dry (≤ 60 % relative humidity) place. Once opend: The product should be stored in an airtight container, preferably a preserving jar, in a cool place with a temperature between 14°C to 20°C and a humidity of no more than 60%. The ideal storage temperature is ≤15°C. Avoid storing the product in direct sunlight or artificial light, or near dry cereal products, cocoa, nuts, and dried fruit.