When you combine the finest hazelnuts and our carefully kept recipe, you get a portion of pure ice-cold pleasure.
Ingredients: water, xylitol, hazelnut puree 8%, erythritol, vegetable fibers, vegetable proteins, flower of salt
Nutrition per
100 ml
Energy : 401kJ / 100 kcal
Fat : 4,9 g
- saturated fat : 0,4 g
Carbohydrate : 22 g
- of which sugar : 0,9 g
Protein : 1,2 g
Salt : 0,12 g
A truly special ice cream spiced up with the magical organic matcha powder that invokes the centuries-old tradition of the Far East tea ceremonies.
Ingredients: water, xylitol, erythritol, cold pressed unrefined coconut oil, matcha 2%, vegetable fibers, plant proteins, stevia, flower of salt.
Nutrition per
100 g
Energy : 247 kJ / 63 kcal
Fat : 2,7 g
- saturated fat : 1,9 g
Carbohydrate : 25 g
- of which sugar : 0,7 g
Protein : 1,6 g
Salt : 0,12 g
With its combination of aromatic forest berries, this frozen dessert will delight you with perfectly sweet and refreshing taste.
Ingredients: water, forestberries 36%, xylitol, erythritol, vegetable fibers, vegetable proteins, stevia, flower of salt
Nutrition per
100 g
Energy : 238 kJ / 61 kcal
Fat : < 0,5 g
- saturated fat : < 0,1 g
Carbohydrate : 21 g
- of which sugar : 1,2 g
Protein : < 0,5 g
Salt : 0,12 g
Proudly made from one of mangos most superior varieties. Its sweetness and irresistible yellow
color will refresh you in a moment.
Ingredients: water, mango 37%, xylitol, erythritol, vegetable fibers, vegetable proteins, flower of salt
Nutrition per
100 g
Energy : 270 kJ / 69 kcal
Fat : < 0,5 g
- saturated fat : < 0,1 g
Carbohydrate : 23 g
-of which sugar : 4,8 g
Protein : < 0,5 g
Salt : 0,12 g
Lasagna, small lasagna, lasagna wide ... (or tagliatelle in Istria is the name used for long pasta - pasta).
Rolled pasta is produced from the highest quality flour selected varieties of durum wheat and fresh eggs daily. What it certainly gives added value to the way I was making, and it's rolling, pasteurization and prolonged drying.
Tasting valid pasta will awaken in you a taste of those pastas that are traditionally prepared by our grandmothers, or that you sometimes wish knead themselves.
Lasagna, small lasagna, lasagna wide ... (or tagliatelle in Istria is the name used for long pasta - pasta).
Rolled pasta is produced from the highest quality flour selected varieties of durum wheat and fresh eggs daily. What it certainly gives added value to the way I was making, and it's rolling, pasteurization and prolonged drying.
Tasting valid pasta will awaken in you a taste of those pastas that are traditionally prepared by our grandmothers, or that you sometimes wish knead themselves.
The perfect shape and the secret of our lasagna, rolled pasta (tagliatelle) folded and intertwined in skeins (â??matasseâ?�) lie in the fact that the dough is not pressed through moulds. Instead, it is made using the roller â?? the same method used for making homemade pasta, i.e. by hand.
The pasta drying procedure is quite long and slow so that the flour and fresh eggs may retain their nutritional value.
Such a manufacturing method endows our pasta with a rough and porous surface, and this is what makes a true foodie relish its combination with various sauces.
