Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Try the authentic taste of the gluten-free and lactose-free Suisse: Italian delights with selected ingredients for a unique experience. Learn more!
Cut the butter at room temperature, dissolve the yeast in lukewarm milk
Combine the two sifted flours and make a well in the center where you add sugar, lemon, cinnamon and salt
Then add the eggs one at a time, and finally the butter
Start incorporating the flour until you can no longer see the butter
Let it rise in a preheated oven that has then been turned off, at 25° with a cup of hot water to create steam and covered with a "sprayed" dome (that is, passed over the steam from the small pot) for 2 hours
Once doubled in volume, roll out the dough into a rectangle 4 mm high and fill with cream and chocolate chips
Roll it up along the long side, place in the baking pan and let rise again for 30 min
Brush the surface with 1 beaten egg yolk and 2 tablespoons of milk and bake at 180° for 35 min
Once baked, brush with jam mixed with water
Well covered and closed so it does not dry out
Italia
