Biscuits mixed meditation and fruit in tin

650 gr

Taste: camomile, chamomile fragrance in bloom irrepressibly at first taste, sweetened with honey Italian. Black cherry and cinnamon, an intriguing biscuit in which the sweet notes of candied fruit is enhanced by the accent of exotic spices. Licorice, with the precious licorice Sybaris, the capital of the Magna Grecia, here is this amazing recipe for sweetness and intensity. Lemon, a cookie with an extraordinary fragrance with essence of lemons from Sicily, as a Mediterranean sun drop. Apricot, the delicate apricot sweetness makes this biscuit a demonstration of mastery in the balance of tastes. Pera, a rich and persistent aroma biscuit which helps to remember how the pear was the result of gifts boards. Of ingredients shown in curiosity.

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Camomilla ingredients: wheat flour type '0', butter (milk), sugar, fresh eggs, potato starch, natural Chamomile (1%), natural pollen powder, honey Italian, leavening agent (disodium diphosphate, monocalcium phosphate, ammonium bicarbonate), salt, natural chamomile Extract, natural Vanilla Madagascar *. Amarena e cannella Ingredients: Wheat flour '0', butter (milk) (17%), Sugar, Sour cherries (15%) (cherries, glucose-fructose syrup, sucrose, black cherry juice, acidity regulator: Ac . citric acid, natural flavors), fresh eggs, leavening agent (sodium hydrogen carbonate, disodium diphosphate, wheat flour) of cinnamon powder, salt, natural flavors. Liquirizia ingredients: Wheat flour type "0", butter (milk), fresh eggs, sugar, licorice Sybaris flakes (4%) (Licorice, Rice starch, maltodextrin, natural flavorings), Sybaris licorice Pasta ( 2.5%) (licorice, potassium sorbate), licorice Powder (0.5%), raising agent (sodium hydrogen carbonate, disodium diphosphate, wheat starch), salt, natural flavor licorice. Limone Ingredients: Wheat flour '0', butter (milk), candied lemon pasta (15%) (Peel of lemon, glucose-fructose syrup, sucrose, flavors, acidifier: citric acid), sugar, yolk 'fresh egg, fresh eggs, natural lemon flavor, Salt, natural Vanilla Madagascar *. Albicocca Ingredients: Wheat flour '0', Apricot Pasta (16%) (Apricot, of glucosiofruttosio Syrup, Sucrose, acidifier: citric acid, preservative: sulfur dioxide as the residue), butter (16%), Sugar, Yolk fresh eggs, natural Vanilla Mananara from Madagascar *, Salt, natural Flavors. Pera Ingredients: Wheat flour '0', Apricot Pasta (16%) (Apricot, of glucosiofruttosio Syrup, Sucrose, acidifier: citric acid, preservative: sulfur dioxide as the residue), butter (milk) (16%), sugar, fresh egg yolk, natural Vanilla Mananara from Madagascar *, Salt, natural Flavors. * SLOW FOOD. The highlighted ingredients, including cereals containing gluten, can cause allergies or intolerances. May contain: other dried nuts, soy. Inimitable tin signed by Sonia Design depicting bucolic flower gardens here is the valuable container for the delicious Loison biscuits. Once again the design of Sonia Pilla does center on the refined tin dedicated to the wares. The new containers are stained with romantic and bucolic designs of flower gardens, almost a fairy-tale landscape timeless. Inside they guard delicious biscuits that they want to be a cuddle to ourselves, a moment of intimate serenity and gentle being, as it should be a delight that is savored in the colors of nature. The precious tin box 650 grams, perfect gift for loved ones or, why not, by themselves, is the ultimate collecting all the cookies online Fruits and Meditation, distinguished by a convenient separator. No more discord in the choice, but harmony thanks to the completeness of all the cookies.



Dario Loison and Sonia Pilla represent the third generation of Loison. They faced together the professional journey each focused to his own way. Dario is the entrepreneurial genius, in his opinion tradition and innovation are not parallel tracks, but two areas that are closely connected; Sonia is the romantic and wistful soul, the one who created the Loison’s style, a perfect design expression. To make such soft and delicate confections, that yield the same fragrance that artisan bakeries can produce, takes special ingredients, a slow and natural rising process, gradual cooling and patience, because good things cannot be rushed. Something that not all businesses can accomplish. But above all, what it takes is three generations of passionate people. Grandfather Tranquillo, the first to fall in love with the art of bread making, passed it on to his son Alessandro. Together they turned the bakery into an actual family-run business with a new workshop that opened in 1969. Dario is now the head of the company with over 75 years of experience and progress. Today, Loison finds its strength in its ancient family trade and history: the international success of its many confections lies in combining the art and quality, creativity and entrepreneurial spirit, experience and innovation, tradition and the on-line world. Skillfully mixing simplicity with love for genuine products, time and foresight can yield one-of-a-kind results, because artisan pastry making cannot be rushed: time is needed to exalt and skillfully combine delicate flavors full of history. It is the art of transforming tradition into quality.


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