Un elegante astuccio color cera d'api, contenente 300g di Croccantino Miele e fichi ricoperto di finissimo cioccolato fondente.
Sugar, dried figs (17%), hazelnuts, almonds, honey (2%) Dark chocolate covering (40%) Dark chocolate coating 40% (cocoa beans, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla extract - cocoa minimum 62%
Cilento white figs are a delicacy from the Campania region of Italy, particularly appreciated for their sweet flavour and excellent quality. Grown in the area of the Cilento, Vallo di Diano and Alburni National Park, these figs belong to the 'Dottato' variety and are known for their unique characteristics.
These figs have a thin, light skin, varying from yellow to light green, and a sweet, soft and succulent flesh. One of the particularities of Cilento white figs is their high content of natural sugars, which makes them particularly suitable for drying. Indeed, Cilento dried figs are renowned for their superior quality and are often used in various traditional gastronomic preparations.
Cilento white figs can be enjoyed on their own, as a sweet and healthy snack, or be included in cakes, pies, biscuits and jams. They are also often paired with cheeses and cured meats, creating surprising and refined flavour combinations.
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Croccantino is a traditional product that has been handcrafted in San Marco dei Cavoti (BN) for over a century.
The recipe followed is traditional and all the processing is strictly manual. To the sugar, caramelised in a copper cauldron, are added hazelnuts, of 'Mortarella' and 'Tonda Gentile Romana' quality from Viterbo, and almonds from the province of Bari, chopped and mixed.
The 'cotta', i.e. the original dough, is still rolled out with the use of a rolling pin on a steel bench by our master croccantistas and cut into rectangles with circular blades, which give shape to the traditional bar. Finally, the covering with fine dark chocolate takes place. The packaging stage is also performed manually.
Croccantino Tipico di "San Marco dei Cavoti" Miele e Fichi
