Fior di mandorla
con mandorle di Sicilia
By kneading the almond dough, a fusion of Arab, French and Spanish dominances give birth to the unique and typical dessert of the Sicilian patisserie
ingredients
Mandorle di Sicilia (48%), zucchero, albume, miele di zagara d’arancio, aromi.
Nutritional Declaration
| Average values referred to g 100 of product | |
| Energy kJ | 2001 Kj |
| Energy kcal | 478 Kcal |
| Fat | 23,4 g |
| saturated fat | 4,6 g |
| Carbohydrate | 54,6 g |
| Carbohydrate sugars | 51,6 g |
| Protein | 9,9 g |
| Salt | 0,070 g |
