EASTER DUNK

This typical dessert is called crushed or "stipated", because to make it were crushed many eggs. The shape, far from crushed, looks a lot like panettone. It is a dessert that was born in the middle of the nineteenth century and, prepracting it, it was mainly peasant families, to use the large amount of eggs accumulated in Lent when practicing a semi fasting to prepare for the festive period.

The dessert was made in the days before Easter, and was prepared in large quantities to eat it even in the following days, especially at breakfast. A real sweet bread enriched with aniseed seeds and rosoli of mint, sugar and eggs, the typicality of which is given by the long natural fermentation.

Ingredients:

eggs, natural aromas, anise seeds, anise liqueur (hydroalcococtic solution of sugar, natural aromas, anetrol extract), browning with mint extract (sugar, water, natural aromas), salt, edible lard, margarine (vegetable oils, hydrogenated vegetable fats, hydrogenated vegetable oils, water, mono and diglycerides of fatty acids, lecitine, salt, potassium sorbate, citric acid, aromas, beta carotene), sugar, milk, soft wheat flour type '00'

Produced by: FORNO RAVACCIANO SNC SIENA

Average nutritional values per 100g of product:Energy 1602 kJ / 383 kcal, Carbohydrates 52g (of which Sugars 23g), Fat 7g (of which Saturated 0g) Protein 8g, Salt 0g, Fiber 0g, Potassium 0 g.

Made in Tuscany (Italy)

Substances or products that cause allergies or intolerances: contains milk, eggs, gluten, traces of nuts