Fig jam 360 gr

Almond pastries are made in 8 different flavours. from the basic dough made of almonds, sugar, and egg white, variations can be prepared with: cocoa, hazelnuts, pistachios, coconut, coffee, alkermes and lemon.

Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!

The packaging contains 1 jar of 380 ml with approx. 480 gr of net product.

Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!

Tangerine marmalade from the island of Ischia

In this globalized world why don’t we open up to other gastronomic culture…

From now on the willing to make our own the iconic cookie made in the usa.
From the original American recipe, Cinquesensi reworks up the different ingredients and it gives to the cookie a strong character enhancing the flavours of butter and salt.

Crunchies are shaped with traditional copper pot caramel and with grains of hazelnuts and toasted almonds.
This batter is rolles out with a rolling pin and manually cut.

Made with chilli, peppers, apples, salt and sugar.

Irresistible nuggets of crumbly biscuit wraped of a pleasant dark chocolate coating.
After a long and patient processing, layer upon layer, the thin chocolate coating atteins the necessary thickness to garantee the right balance between the two ingredients.

The packaging contains 1 jar of 380 ml with approx. net 480 gr of cardus honey.
 

Cinquesensi cantuccini are a remake of the classic pratese biscuits.
The manual cutting of each piece gives them the typical long shape wherein almonds stand out unmistakably.

Irresistible nuggets of crumbly biscuit wraped of a pleasant milk chocolate coating.
After a long and patient processing, layer upon layer, the thin chocolate coating atteins the necessary thickness to garantee the right balance between the two ingredients.

Entirely included in the list of traditional Italian agri-food products, the colomba is an expression of the Easter confectionery tradition. Using only mother yeast, combined with the key ingredients of the ancient original recipe, our colomba is distinguished by a delicate hydroalcoholic bath (14 ° vol) with a dual function: preservative and flavoring. It keeps the taste unaltered and gives aroma and softness.

Oil obtained from olives harvested and ground in Italy, of superior category obtained directly from olives and solely by mechanical means.

The packaging contains 6 jars of 480gr of net product