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CODICE 1087
Natural yeast dough with shea, which rests for 24 hours as in the artisanal method. Filled with an aprocot compote selected by Bindi pastry chefs. Decorated with crystal sugar.
| Peso | 4.32 |
|---|---|
| Pezzi | 48 |
| Scongelamento | Do not defrost |
| Peso porzione | 90 |
| Forno | 180°C/190°C for 20 min |
Please consult our catalogs, choose the dessert that suits you best, and discover how to serve it to perfection
with the courses offered by Accademia Bindi.
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