Natural yeast dough with shea, which rests for 24 hours as in the artisanal method. Mixed berries filling selected by Bindi pastry chefs. Decorated with flax seed and oat flakes.
Do not defrost
180°C/190°C for 20 min
Please consult our catalogs, choose the dessert that suits you best, and discover how to serve it to perfection
with the courses offered by Accademia Bindi.