Baci di Dama were born more than a century ago in Tortona, a small town in the province of Alessandria, in Piedmont. It is not known whether it was the pastry chef who created them who gave them the name or a passing customer or the common people. What is certain, however, is that those two pastes of flour, hazelnuts, butter and sugar look like the sweet lips of a lady that open in a chocolate kiss. Perhaps, the pastry chef was thinking precisely of this when he gave shape to his recipe. Today, Baci di Dama are recognized as a Traditional Agri-food Product of the Piedmont Region.
Allergens are indicated in bold
Flour ofwheat, sugar, margarine (non-hydrogenated vegetable oils and fats: high oleic sunflower and shea, water, emulsifiers: mono and di-glycerides of fatty acids - polyglycerol esters of fatty acids, acidity regulator: citric acid, flavourings),hazelnuts18%, chocolate (sugar, hydrogenated vegetable oils and fats: coconut and sunflower, low fat cocoa powder 16%, emulsifiers: sunflower lecithin, natural vanilla flavouring), butter (milk), bitter cocoa (cocoa powder, acidity regulator: (potassium carbonate), natural vanilla flavouring.
May contain eggs, milk, sesame seeds, peanuts and other tree nuts.
