Il rispetto verso la tradizione

Abbiamo raccolto delle fantastiche ricette, semplici e gustose, per preparare tradizionali ricchi di fantasia e qualità

Peach and amaretti cake




Start preparing ingredients: crush amaretti; peel, take out stones and dice the peaches; mix flour with baking powder. Cream butter with sugar, add egg yolks one at a time and flour mixture, continuing to whisk. Pour in yoghurt, the Amaretto di Saronno, amaretti, peaches and stir. Finally whisk egg whites until they reach the stiff-peak stage and add it to the mixture, stirring delicately. Pour the entire lot into a square and grease 24cm tin, dust surface with brown sugar and bake at 180° C (350°F - gas mark 4) for 45-50 minutes.

Cocoa cream

A delicious cocoa cream to enjoy with the Marini puff pastries.



In a bowl mix the flour with bitter cocoa powder.
In another bowl, break the eggs and use only the egg yolks.  Stir together the sugar with a whisk, until you get a smooth and homogeneous mixture.
Pour into the pot where you will cook your chocolate cream, both the flour and cocoa, both the egg and sugar mixture.
Mixed by pouring the milk (must be at room temperature). Be careful not to form lumps.
When you have obtained a smooth mixture, turn on the gas and cook your cream over low heat. Stir constantly (otherwise it will stick on the bottom of the pan) until it starts to simmer. You will understand that the cream is ready when it will look like a pudding.
Let rest for a few minutes, and then serve in combination with 2-3 Marini glazed puff pastries.


Il tiramisù è un dolce della tradizione italiana, le cui origini vengono spesso contese fra regioni quali il Veneto, il Friuli Venezia Giulia e il Piemonte. È un dessert al cucchiaio a base di savoiardi inzuppati nel caffè, mascarpone, uova e zucchero.



Mix the egg yolks and sugar in a bowl until they turn to cream, fold in the stiffly beated egg whites, add the Mascarpone cheese. Soak the Ladyfingers biscuits lightly in the coffee and place a layer in a rectangular dish, then cover with a layer of Mascarpone cheese. Alternate layers of Ladyfingers and cream. Sprinkle with powdered bitter cocoa. Serve cold.


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