With their crispness and delicate flavor, the MILLEFOGLIE D’ITALIA puff pastries are the symbol of Vicenzi’s fine Italian pastry tradition.
The careful selection of raw materials, by paying particular attention to traditional practices, is noticeable from the very first glimpse.
In order to make the thin layers forming the dough fragrance, the essential ingredient used by Matilde Vicenzi is a veil of butter applied among the folds of the pastry dough.
The traditional recipe requires that the dough is gently folded back on itself many times obtaining a delicious and fragrant pastry composed of well 192 layers.
This is only possible through a slow process: here is the secret of MILLEFOGLIE D’ITALIA. Crispy delights at first bite, enveloping the entire palate – the highest form of expression of Italian pastry. Using homemade butter in this recipe allows achieving high levels of quality.
Wheat flour, sugar, butter, vegetable margarine ( palm oil, sunflower, water), salt.
Contains: wheat, milk.
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