Sbrisolona Cake
€9,50

Quantity

Sbrisolona cake is one of our proposals for breakfast or as an afternoon snack. It could be paired with a cup of tea or coffee. It’s also a valid alternative to the classic after lunch/dinner dessert. We make the Sbrisolona cake with whole stone-ground Italian wheat flour. This flour lends it an intense flavour and a high nutritional value. The almonds put the finishing touch!
Weight: 200gr

Details

  • Preservation add

    Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

  • Ingredients add

    Butter*
    Sugar
    Eggs *
    Lemon peel
    Dark almond flour *
    Wheat flour*
    Corn flour
    Acacia honey

    * Allergenic ingredients

  • Nutritional value add

    Energy 2013 kJ 481kcal

    Fats 27.5 g
    of which saturated 14.7 g
    Carbohydrates 52.5 g
    of which sugars: 20,6 g
    Fiber 0.8 g
    Protein 6.8 g
    Salt 0:06 g

  • Service add

    Ideal paired with a cup of tea or coffee.

baked pastry

Baked goods are the everyday sweets and they’re suitable for different occasions like breakfast and afternoon snack. They can be served as a perfect dessert. Our products are ideal both for those who want to start the day off right and for those who want to end a meal on a sweet note.

Our pastry chefs make these products following old recipes that Olivieri family has passed down from generation to generation.

Our products range includes: ciambelle, puff pastries, pan brioche and baked cakes.

Ciambella is the typical grandma biscuit, its recipe is historic, Grandma Miranda, third generation of the Olivieri family, conceived it in the 1970’s.
Puff pastries are the sweet snack par excellence: thousands of butter puff layers, one above the other, a peculiar fragrance and a delicious glaze with apricot jam.
Pan Brioche is ideal for breakfast. When we conceived it, we wanted to mix the simplicity of a soft sweet bread together with the refinement of our super-soft venetian brioche.
Baked cakes have been conceived to be sold as a single-portion pack. You can taste these products at home, but you can also take them with you, in order to enjoy an easy snack during the day.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working each product with passion.
We make each product one by one, following production processes that our family have developed and evolved over many years.

100% artisanally made with passion since 1882, in keeping with tradition.
image

baked pastry

Baked goods are the everyday sweets and they’re suitable for different occasions like breakfast and afternoon snack. They can be served as a perfect dessert. Our products are ideal both for those who want to start the day off right and for those who want to end a meal on a sweet note.

Our pastry chefs make these products following old recipes that Olivieri family has passed down from generation to generation.

Our products range includes: ciambelle, puff pastries, pan brioche and baked cakes.

Ciambella is the typical grandma biscuit, its recipe is historic, Grandma Miranda, third generation of the Olivieri family, conceived it in the 1970’s.
Puff pastries are the sweet snack par excellence: thousands of butter puff layers, one above the other, a peculiar fragrance and a delicious glaze with apricot jam.
Pan Brioche is ideal for breakfast. When we conceived it, we wanted to mix the simplicity of a soft sweet bread together with the refinement of our super-soft venetian brioche.
Baked cakes have been conceived to be sold as a single-portion pack. You can taste these products at home, but you can also take them with you, in order to enjoy an easy snack during the day.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working each product with passion.
We make each product one by one, following production processes that our family have developed and evolved over many years.

100% artisanally made with passion since 1882, in keeping with tradition.
image

RAW MATERIALS

We are fond of raw materials and the related processing techniques. Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, elegant but strong flavour, high digestibility), which ensure their quality attributes.

The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: candied oranges, in order to lend it a unique and natural citrusy aroma, Australian 5 crowns raisins, Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey.

RAW MATERIALS

We are fond of raw materials and the related processing techniques. Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, elegant but strong flavour, high digestibility), which ensure their quality attributes.

The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: candied oranges, in order to lend it a unique and natural citrusy aroma, Australian 5 crowns raisins, Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey.