CODE 1087
Natural yeast dough with shea, which rests for 24 hours as in the artisanal method. Filled with an aprocot compote selected by Bindi pastry chefs. Decorated with crystal sugar.
| Peso | 4.32 |
|---|---|
| Pezzi | 48 |
| Scongelamento | Do not defrost |
| Peso porzione | 90 |
| Forno | 180°C/190°C for 20 min |
Consult our catalogs, choose the dessert that suits you best and discover how to serve it
at its best with the courses of the Bindi Academy.
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