A soft, fluffy fried dough filled with a velvety pastry cream. Bartenders can put the finishing touch by sprinkling with powdered sugar. Natural yeast dough.
Do not defrost
180°C/190°C for about 25 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.