It has the shape of a large Giandujotto and a
soft and delicate dough. Few genuine ingredients
selected in the Piedmont region, three different phases
of processing and 40 hours of natural leavening with
white sourdough. Dolce Streglio is born from
an ancient tradition to inaugurate a new one,
dedicated to those with a sweet tooth.
With cream filling
Gianduja and an irresistible chocolate coating
extra dark, made even more delicious by the
"Tonda Gentile Trilobata" hazelnut grains.
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