Sosamelli alla monaca

Aromatic and fragarnt biscuit. The recipe is taken from "Il cuoco galante" written by Vincenzo Corrado, cook at the Bourbon Court in Naples in the second half of the 18th century, the man who succeeded in innovating exuberant Neapolitan cuisine by combining it with "traditional" French one.

INGREDIENTS :

Type 00 wheat flour, sugar, pureed apple , vegetable margarine (vegetable oils and fats: palm, sunflower, fully hydrogenated palm and soya in varying proportions; water, acidifier: citric acid; emulsifiers: E475, E471, lecithins; preservatives: E202; flavourings, colouring: carotenes), candied orange 6% (orange peel 49%, glucose-fructose syrup, sucrose, acidity regulator: citric acid E330, preservatives: potassium sorbate E202, sulfur dioxide E220 as a residue), almonds 3%, cinnamon and cloves in powder, raising agent (carbonate of ammonium).

ALLERGENI: Può contenere frutta a guscio.
CODICE PRODOTTO: EDGRAF
IMBALLO: 30 pezzi per cartone (misure 27x32x32)