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Assedium RItual Pastry 2 jars - Hazelnut Spreadable Cream Gluten Free and Sugar Free 150 gr

29.90
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From the encounter of pure Piedmont Hazelnut paste IGP with gianduja praline, comes the delicious spreadable cream of Assedium. Refined ingredients and 49% pure Piedmont hazelnut IGP for a true gluten free and sugar free goodies. Ideal to accompany cakes and biscuits, to spread on bread for a special breakfast or spoon, as a delicious after-meal.

Package: 2 jars of 150 gr
Ingredients: Hazelnut praline without added sugar (Toasted PGI Piedmont Hazelnut, Maltitolo) (51.3%), PGI hazelnut paste (toasted Piedmont Hazelnut) (20%), Anhydrous butter (Fresh centrifuge cream), Milk chocolate without added sugar (Sweetener: Maltitolo, Cocoa butter, Milk powder, Cocoa mass. Emulsifier: Soy lecithin, Natural flavor (Vanilla).) (9.9%), Dark chocolate without added sugar (Cocoa mass, sweetener: maltitol, cocoa butter, emulsifier: soy lecithin) (3.9%), Bitter cocoa powder.
Contains in nature sugars.
Excessive consumption can have laxative effects.
Contains allergens: Nuts, Milk and Milk Products, Soy and Soy Products.
Shelf life: 11 months



The mandatory information referred to in EU Reg. 1169/2011 is contained in this section and in the attached photographic material. The information on the product labels may vary for reasons independent of us, therefore there may be discrepancies between the information on the site and those on the products delivered. We invite you to always check the information on the product before its consumption or use. For more information, please contact Customer Service at the references indicated in the "Supporto" section.
Assedium Ritual Pastry was born with the idea of revealing the authentic Piedmontese inspiration for pastry and chocolate in a modern key. Excellent raw materials are handcrafted in authentic recipes, then packaged in modern and contemporary gift boxes to create special atmospheres when tasted or give away. The company is located in Cuneo, in the heart of Piedmont, and from here offers a rich pastry heritage: from Cuneo to rum, to pralines to Langhe hazelnut, up to soft nougats made with more than 50% hazelnuts.
Estimated between Thursday 23 May and Wednesday 29 May.

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