An Italian Easter Tradition dove cake. A nice sweet pastry with a perfect softness, embellished by the fresh fragrance of the candied peel of Sicilian oranges. The final touch of the crunchy icing with almonds, decorated with precious whole almonds and grains of sugar.
The Tre Marie method: three doughs, three days of slow leavening, the secret of the "Madre" yeast and eight hours of gradual natural cooling.
Flavor and history intertwine. Il Buono di Milano is revealed in the stylized lines of the Galleria, a symbolic place in Milan, near which the Tre Marie oven was born in the ancient Corsia dei Servi.
Imported from Italy - to arrive mid to end of March