SPECIALITY: GHIAIA

Tenerelli Mucci^® Ghiaia

Carefully selected “Piemonte P.G.I Hazelnuts” and Toritto’s Apulian fine varieties almonds, coated in a double white and dark chocolate layer and veiled with a wafer-thin delicate-coloured sugar layer. They are the famous “Tenerelli Mucci”, the soft-hearted confetti, produced since 1930 with absolute faith to the original recipe. Inimitable.

Ghiaia di Marzapane e Cioccolato

Soft and delicious marzipan made with Apulian “Filippo Cea” almonds of Toritto, coated with chocolate and finely sugared. These dragées are marbled with the gravel colours.

Tipo Avola Ghiaia with chocolate

Thin, tapered, elegant. Their shape reminds that of the “Avola” almond confetti, but the wafer-thin sugar layer encloses a precious dark chocolate heart. The colour reproduces the tones of gravel.

Finissima Ghiaia with pelata almond

The best Sicilian almonds of "Fascionello di Avola" quality, calibre 36/37, slightly sugared and decorated with the tones of small and polished pebbles. Delicious and attractive.