Italian dry pastry biscuits TACCALITE “Bones to bite”
Dry pastry biscuits typical of northern Italy, once they were a characteristic of the All Saints festival period, they are prepared with:
• wheat flour, Piedmont hazelnuts PGI, sugar, egg whites.
• 250 g
Available types/flavors:
• cocoa
• coffee
• lemon
• WITHOUT PRESERVATIVES
• WITHOUT DYES
NO PRESERVATIVES · NO ARTIFICIAL COLORS
