Maxi Giandujotto Creme e Confetture soft raisins and delicious candied

soft raisins and delicious candied Sicilian orange rinds

The yellow dough is eniriched with butter and Vanilla Mananara from Madagascar* with salted Carammel cream

and the red of the passion poured into creating a surprising flavor that evolves as the fruit matures in the chocolate

The yellow dough is eniriched with five candied citrus fruits: Candied “Oranges from Sicily”

Blanco de Criollo

Maxi Giandujotto Creme e Confetture soft raisins and delicious candiedThe bigger format of chocolate tradition you have ever seen. Gianduiotto to share based on fine cocoa and Piedmontese PGI hazelnuts. A great idea for a sweet gift. For a great tradition a great Giandujotto. 250 grams of pure seduction. The original recipe of Domori Giandujotto, with Piedmont hazelnut paste IGP and fine cocoa, in a format that does not go unnoticed.