Paste di Mandorla - biscotti alla mandorla siciliana 500 gr. Lizzano Soil vineyards: Medium dough

Soil vineyards: Medium dough

we chose black Bollo educated 12 months in oak barrels highlights a balanced

pour in the rice and toast it over a high flame for about 3 minutes

cooked and slow-ripening texture

stir and then let the risotto cream for a few minutes before serving

Paste di Mandorla - biscotti alla mandorla siciliana 500 gr. Lizzano Soil vineyards: Medium doughfrom the ancient sicilian tradition, the dry almond pastries are exceptional cookies. they are produced exclusively in an artisanal way with products of the land of sicily starting from the sicilian almond of Avola. Produced and flavored according to Sicilian tradition in a variety of aromas typical of the area such as orange, lemon, pistachio, etc. the package contains biscuits from mixed tastes. The product is ideal for breakfast, dessert at the end