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Cuneesi with Moscato d'Asti Cream - Sebaste
730-cuneesimoscato-asti-sebaste
€3.70
Tax included
Delicious milk chocolate pralines with muscat cream filling - Sebaste square bottom bag.
The product represents an excellence of the territory certified 100% Made in Italy.
Traditional milk chocolate praline with muscat cream filling - Square bottom bag
INGREDIENTS
External ingredients: 44% milk couverture chocolate (sugar, cocoa butter, whole milk powder, cocoa mass. Emulsifier: soy lecithin. Natural vanilla flavor. Cocoa min. 33%). Filling ingredients: white chocolate (sugar, whole milk powder, cocoa butter. Emulsifier: soy lecithin. Natural vanilla flavor. Cocoa min 22%), partially skimmed milk, 4% muscat alcoholic aroma, Moscato D'Asti DOCG 3 %, dextrose, sugar, eggs, wheat flour, invert sugar. Aromas. It may contain traces of hazelnuts, pistachios, almonds, sesame, sulphites. Contains gluten.
The Sebaste Torrone is made with extreme care and rigor that starts with a strict and careful selection of raw materials and ends with the packaging after a careful and controlled processing phase.
The Sebaste family recipe has been handed down from generation to generation and has been perfected over time by combining the healthy artisan tradition with the most modern technologies.
Nutritional Values (per 100 g)
- Energy: 480 kcal
- Fat: 28 g
- of which saturates: 18 g
- Carbohydrates: 55 g
- of which sugars: 50 g
- Fiber: 4 g
- Protein: 6 g
- Salt: 0.1 g
- Weight
- 180 g
- Region
- Piemonte
16 Items
730-cuneesimoscato-asti-sebaste
Italian confectionery company specializing in the production of nougat and sweet truffles. Founded in 1885 by Giuseppe Sebaste, it is based in Grinzane Cavour.
Giuseppe Sebaste founded the company in 1885 in Grinzane Cavour (CN), after a period of work as a pastry boy in Alba. The main product of the Sebaste company is nougat. Contrary to the traditional Cremonese recipe, which involves the use of almonds, Giuseppe Sebaste uses hazelnuts; these fruits were easier to find in Piedmont as they were more widespread, and had a lower cost.
The original recipe included (and still provides): honey, sugar, egg white and glucose cooked for 8 - 10 hours in a bain-marie in large cauldrons. At the end of cooking the hazelnuts are added.
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