Chocolate schiacciata Sweet baked without colorants and preservatives 400g

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$14.00

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The Product in Brief:

Very crumbly dessert typical of the Venetian tradition with the addition of the best Belgian dark chocolate from Barry Calibout.

Ingredients

Soft WHEAT flour type 0, sugar, BUTTER, dark chocolate 13% (sugar, cocoa mass, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavouring), EGG yolk, salt, flavourings, raising agent: ammonium bicarbonate.

Pairings

Ideal for breakfast and as an afternoon or post-meal snack.

Nutritional information per 100g Energy Value 2088 Kj-498 Kcal Fats 23g of which saturated fatty acids 13g Carbohydrates 64g of which sugars 37g Fibers 2.4g Proteins 6.7g Salt 0.61g

The Pedemontana Veneta is a charming and welcoming landscape located between the provinces of Treviso and Vicenza, in the Veneto region. This area combines landscape, culture, and development prospects in a unique setting. A new highway runs through the Pedemontana Veneta, a major infrastructure linking 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas. The Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the highway.

These villas are among the 1,769 in the foothills and 3,828 scattered throughout the region. The region is also renowned for its rich food and wine heritage, with 153 specialty products within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP products, 4 DOCG wines, 8 DOC, 4 IGT wines, 119 traditional agri-food products, and 4 Slow Food Presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats, and delicacies, including, to name a few, Asiago DOP cheese, grappa and fruit distillates, Sopressa DOP, extra virgin olive oil, and Prosecco DOCG di Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported worldwide, in recent years, native grape varieties that had been forgotten have been re-evaluated, including Recantina and Rabbiosa dei Colli Asolani (Pat del Colmel). In short, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture, and food and wine. Thanks to the highway, visitors can easily explore the region's beauties, discover the Venetian Villas, and savor the many local delicacies. The typical products of the Pedemontana Veneta, which encompasses hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.

Bottega Bianchin has been synonymous with goodness and quality since the last century. A family tradition that challenges the standardization of taste with new olfactory stimuli and textures. A bakery steeped in artisanal tradition, where the expert craftsmanship of master bakers meets experimentation. A hotbed of ideas and flavors tinged with history and tradition. It all began in the fall of 1955, when Alfredo and Augusta enthusiastically and dedicatedly embarked on the baking profession in Fonte, a small town in the province of Treviso. Over the years, the business grew and baking became the family business, actively involving their children. In 1986, the turning point came: the historic "Forno a legna di Asolo" (wood-fired oven of Asolo) was reopened. The quality and authenticity of the products resonated remarkably throughout the Asolo valleys, and other outlets soon followed. Growing success led to the need for greater production capacity, and in 2004 the business moved to the Paderno del Grappa plant, a 900m2 facility where a huge oven still produces wood-fired bread, according to ancient tradition.

Along with production capacity, the product range also grows: the Paderno headquarters is equipped with a Research & Development, Training, and Education Department, where new recipes are developed and ongoing research into intolerances is conducted. Bottega Bianchin's success is a combination of factors: high-quality raw materials, respect for tradition, a wide range of products to meet market demands, and a great deal of daily commitment from the entire family. The goal is to remain connected to the region by offering innovative products that reinterpret tradition, such as the revisited "classic" panettone. An example of the level of excellence and innovation achieved in recent years. Raisins meet grappa, flour binds with eggs. The long leavening process creates a soft dough. Bottega Bianchin's answer is only one: Panettone del Grappa. Panettone del Grappa is a symbol of Venetian excellence, a storyteller, a painter of places where Italian history has unfolded. An excellent product with a lot to tell.

A story that begins on the snow-capped peaks of Veneto, up there on Monte Grappa, the massif that has silently dominated the region. "Monte Grappa, you are my homeland," sing the Alpine troops. And this is where the idea was born: to create a product steeped in tradition, which unfolds in an inebriating heart. The strong flavor of grappa combines with sugar through a soft paste interrupted by the texture of raisins. The raisins soak in grappa for four days. The strong aroma of the distillate marries the sweetness of dried fruit, creating a unique product with a refined flavor. The leavening process is particularly long, so waiting is necessary to obtain the best results. Like a fruit, the Grappa panettone matures: soft, inebriating, and extremely fragrant. A curious gift for those who want to surprise. A special gift for those who want to amaze. A new recipe that, like the entire line of baked goods, Bottega Bianchin offers as a result of constant research.