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Apricot Tart
612-crostatalbicocca-giotto
€7.40
Tax included
Giotto's artisanal apricot tart is made with a traditional recipe that combines genuine wheat, butter and egg shortcrust pastry with apricot jam.
A classic and always loved dessert to wish a good morning with simplicity.
The product represents an excellence of the territory certified 100% Made in Italy.
Giotto's artisanal apricot tart is made with a traditional recipe that combines genuine wheat, butter and egg shortcrust pastry with apricot jam.
A classic and always loved dessert to wish a good morning with simplicity.
The product represents an excellence of the territory certified 100% Made in Italy.
Ingredients: wheat flour type "00", apricot puree 26% (glucose-fructose syrup, apricot pulp 20%, sugar, gelling agent: pectin, acidity regulators (citric acid, tetrasodium diphosphate), preservative: sorbic acid , flavorings), butter, sugar, pasteurized fresh egg yolk, raising agents (disodium diphosphate, sodium hydrogen carbonate, starch), salt.
The product contains gluten, eggs and is prepared in a laboratory where sesame, soy, nuts and peanuts are processed.
Store the product in a cool dry place at a temperature not exceeding 24 ° C, away from direct sunlight and heat sources.
Average values referred to 100 g of product. Energy 396 kcal (1663 kJ) / Fat 13.4 g - of which saturated fatty acids 11.35 g / Carbohydrates 63.5 g - of which sugars 35.8 g / Proteins 4.10 g / Salt 0.35 g.
The wrapping of this cake is made with eco-sustainable paper composed of 50% of sun-dried grass fiber and 50% of FSC® certified paper, free of chemicals and allergens, entirely recyclable, biodegradable and compostable.
- Sustainable Development
- Dignity and protection
Economia Carceraria
nclusivity - Weight
- 350g
- Region
- Veneto
10 Items
612-crostatalbicocca-giotto
Pasticceria Giotto: Quality Sweets, Solidarity, and Training
Pasticceria Giotto is an artisanal pastry shop that is also a social project. Over fifteen years ago, the Pasticceria Giotto project was born, which today is a concrete reality. It is a professional pastry laboratory located within a prison, producing artisanal sweets with the precision and expertise required for high-quality pastry. In 2005, the pastry shop was established at the Due Palazzi prison in Padua, where inmates work closely with professionals to learn the art of pastry and more.
To date, this initiative has guided over 200 individuals through training and professionalization paths, providing them with valuable skills in the field of pastry. This project represents a unique fusion of taste and solidarity. The Padua Prison Pastry Shop operates within the Due Palazzi penitentiary and is both an artisanal laboratory and a school of life. Since its inception in 2005, it has offered numerous opportunities, visits, and events that have garnered support from institutions, the public, and industry critics. It represents the daily reality of genuine work that offers incarcerated individuals the opportunity for personal transformation every day. The main goal is to use work in prison as a bridge between incarcerated individuals and society, offering them a concrete rehabilitation tool.
This allows them to test and develop their skills before reintegrating into society. Work in the prison environment has a normalizing effect, promotes a positive outlook on the future, and disrupts the physical and mental routines of detention. This, in turn, leads to cost savings related to health and disciplinary measures and contributes to a virtuous process that reduces the likelihood of recidivism after serving a sentence, benefiting both incarcerated individuals and society as a whole.
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