Lenticchiotte with gianduja or dark chocolate creams


Filled with hazelnut or gianduia cream, they are produced entirely by hand (their difference is a witness of each other) with normal “0” flour and lentil flour from our territory, ideal as tea biscuits or breakfast with milk or coffee . They maintain their softness even after days that have been opened, on the contrary they tend to soften further up to 10/15 days from the opening.

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