Torta di Cecco

With hazelnuts, almonds and candied fruit

Almonds, hazelnuts, candied oranges and apricots form a soft and surprising dough, entirely covered in dark chocolate. A journey through fruity, crunchy and intense notes, to be explored slice after slice.

Why is it called Torta di Cecco?

Torta di Cecco dates back to the Middle Ages and was later refined with the discovery of chocolate. It owes its name to Cecco, a diminutive of Francesco typical of Siena: the most famous is Cecco Angiolieri, a Sienese poet and friend of Dante. The recipe’s unique taste comes from almonds and hazelnuts combined with candied oranges and apricots in a soft dough. A 72% dark chocolate coating covers it all in a unique balance of flavours.

Torta di Cecco

With hazelnuts, almonds and candied fruit

Baked confectionery product with candied fruit, hazelnuts, almonds and a dark chocolate coating

INGREDIENTI: candied orange and apricot peels 29% (orange peel, glucose-fructose syrup, sugar, apricot, acidifier: citric acid) – dark chocolate 22% (cocoa mass, sugar, cocoa butter, fat-reduced cocoa powder, emulsifier: lecithins, natural flavouring) – sugar – wheat flour (grain) – chopped hazelnuts 11% – almonds 6% – glucose-fructose syrup – starch wafers (potato starch, sunflower oil, emulsifier: lecithins) – spice blend 0.1%. May contain soya, milk, mustard, walnuts and pistachios. Despite careful controls, the product may contain shell fragments or residues. Store in a cool, dry place.

Nutritional Declaration

per 100g

Energy

1891 kJ

451 kcal

Fat

19 g

of which saturates

6,3 g

Carbohydrate

61 g

of which sugars