Sweets

"Croccantino" is the flagship of the confectionery tradition from "La Provenzale" .

The internal dough, made with chopped hazelnuts and almonds, caramelized with sugar and honey, is spread by hand with a rolling pin. Originally the cover was made with naspro, cocoa icing and sugar, then replaced by a very fine layer of dark chocolate.

Tender hazelnut paste, tasty almonds, a touch of white chocolate accompanied by the unmistakable flavor of ginger and the exotic touch of lime. All sealed by a layer of fine dark chocolate.

Tender hazelnut paste, tasty almonds, a touch of white chocolate and orange, all sealed by a very fine layer of dark chocolate. A journey through the scents of southern Italy, among citrus essences that will make you dream.

A handcrafted product of excellence: Master Mario Arculeo signs the classic Colomba with almonds with a careful selection of raw materials: raisins, candied orange and a rich glaze with almonds.

The dove Dough is extremely soft, rich in candied fruit, the scent of citrus is heady.

A pleasure to be enjoyed at the end of a meal or at any other time of the day.

The artisanal Colomba al Pistacchio di Sicilia is one of the symbols of this beautiful land, just a simple taste to discover the flavors and scents of the Sicilian tradition!

The dove dough is soft and made with 100% pistachio paste, the filling is pistachio and in the sweet icing we find white chocolate together with pistachio and pistachio praline: In short, a triumph of this precious fruit signed by Maestro Arculeo.

The Colomba ai Profumi di Sicilia is a triumph of fruit!

Artisanal Colomba with soft and citrus-flavoured dough, rich in candied orange and candied lemon. The figs of Monreale are nuanced with the Malvasia and the precious late Mandarin of Ciaculli, candied. Icing with almond and cinnamon.

A product of excellence for your Easter!

The artisan Colomba Setteveli signed by Chef Mario Arculeo comes with a soft dark chocolate dough in combination with a tasty hazelnut cream and gianduia. The icing is dark chocolate 60% with the addition of hazelnuts pralinate.

A dove full of taste to celebrate Easter.

The artisanal Colomba Strudel del Maestro Arculeo is an Easter dessert enriched with raisins, praline nuts, the famous apple Annurca campana IGP candied and cinnamon. The icing is rich in almonds and nuts.

The slow rising, in combination with a choice of excellent raw materials, give this sweet taste and unique aromas.