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Description

It uses a 3-step leavening process and 3-step dough preparation

We produce them manually in a traditional way in our Punto Rosso fine pastry laboratory

made in the Pasticceria Punto Rosso fine pastry laboratory

Come per tutti i nostri lievitati il processo di lavorazione è di 4 giorni

Pasticceria Assortita Official Licensed Milano Cortina Pasticceria Punto Rosso It uses a 3-step leaveningAmaretti Crunchy&Soft mixed individually flow packed and then wrapped in coloured paper , in Vintage tin. Gluten free.

Exchange/Return Notes
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  • Final sale items are not eligible for returns or exchanges.
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