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    Ciambella di nocciole senza lattosio


    As a tribute to the renowned quality of Piedmont hazelnut, this lactose-free doughnut cake uses it in two different preparations, for a delicious contrast of textures that enhances all its aromatic and gustatory qualities.
    The soft whipped mass, made with olive oil, is covered with a crunchy glaze made with cocoa butter, brown sugar and toasted chopped hazelnuts. A real delicacy for the palate.

    • Keep in the refrigerator at +4°C.
      The expiration date is written on the package.

      All Iginio Massari Alta Pasticceria products are entirely artisan.