Product List

Panettone Muzzi with Balsamic vinegar Giusti
HK$300

Panettone Muzzi with Balsamic vinegar Giusti

Giusti together with Antica Pasticceria Muzzi, historical italian bakery, designed a unique “panettone”, combining the best of the Milanese traditions with those of Modena.
The sweet and sour of the balsamic vinegar is a perfect complement to the fragrant softness of the panettone. Balsamic vinegar Giusti 3 Gold Medals is added to the dough, used to soak the raisins, and finally added in the form of cream filling. 

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Artisanal Panettone Pariani
HK$425

Artisanal Panettone Pariani

The classical panettone Parinai: dough made from raisins and candied, covered by an hand made lgaze with the "Piedmont Hazelnuts" I.G.P., enriched with whole grain sugar and almonds.

Ingredients: Soft wheat flour "0", 15% Sultanus grapes, water, sugar, butter, egg yolks of category A from ground bred hens, candied orange peel from fresh 7%, natural yeast 5%, crusts of candied cedar 4%, whole fresh milk.

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Artisanal Panettone cake Da Vittorio
HK$730

Artisanal Panettone cake Da Vittorio

Da Vittorio: the story of a talent. The talent of Vittorio Cerea who opened a restaurant in Bergamo with his wife, Bruna, in 1966. Bruna and Vittorio Cerea were young and in love, and shared the same passion for food when they opened Da Vittorio restaurant in Bergamo’s town centre. It was the year 1966 and at the time it was unusual to find fish on the menu anywhere, obscured by the huge popularity of meat. Fish dishes helped the restaurant grow in esteem but it was a huge risk at the time; a decision that went on to reap dividends thanks to daily supplies and the creation of exquisite dishes. Bergamo soon became an essential visit for lovers of haute cuisine and success also brought the first Michelin star (1978), which, matched by the wealth of accolades and glowing write ups by leading food critics from Italy and abroad, was doubled in 1996. In the second millennium, the dream of joining the ranks of the Best Restaurants in the World also became true. Firstly by becoming a "Relais Gourmand" (in the restaurants section) and then becoming part of the Relais&Chateaux and Les Grandes Tables du Monde circuits just a few months after moving to a gorgeous villa with accommodations at Brusaporto, nestling in the green Cantalupa hills. 2010 finally brought the highly sought-after, third Michelin star.

The Da Vittorio pastry chefs have given this traditional Italian Christmas cake a new twist.

LEAD TIME 7/10 DAYS

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Coffee Beans "Nessun Dorma"
HK$295

Coffee Beans "Nessun Dorma"

This is a blend of great refinement achieved by carefully selecting 8 exceptionally fine beans, each distinctive in its own right, and slow roasting them by hand in wood-fired ovens. The espresso is full bodied, very sweet with medium acidity, with flavours of fresh jasmine flowers and hints of chocolate and vanilla. Without bitterness, it has a persistent flavour and a beguiling, sweet aftertaste.

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Biscuits with chocolate
HK$45

Biscuits with chocolate

You only have to smell the scent of cocoa Brasil to realize that they are very special biscuits and, once you have tasted them, you will be sure of that. In every bite, you can taste the distinct and intense flavour of cocoa, the infinite sweetness of sugar and creamy butter. They are all pure and natural ingredients that we can find in recipes of homemade biscuits. It would be useless to expand on the description of their taste because there are no words to describe them: tasting the chocolate Brasil is… a divine experience!

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Italian Chestnut Honey
HK$90

Italian Chestnut Honey

!00% Italian Honey from the wild hills near Siena. Perfect for warm milk with a cocoa sprinkle. Do not miss it simply spread on brown bread or on rustic cornbread. It is delightful with fresh ricotta cheese.

Dark brown, generally fluid, it's an unusual flavour honey for its bitter taste, it's liked by strong taste lovers.

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Brutti e Buoni di Gavirate
HK$115

Brutti e Buoni di Gavirate

The Brutti e Buoni are the typical sweets of Gavirate, a small town situated between the shores of lake Varese and the slopes of park Campo dei Fiori. Fragrant and light, with a Vanilla aroma and a pure taste of hazelnuts and sweet almond, this speciality goes well with wines, liquors, infusions and creams. Its recipe is deeply rooted in the tradition, the past is evoked with each indulging moment. Made with simple ingredients, genuine and hand made, the Brutii e Buoni have long been part of the tradition of this place, its history and its people.

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Dulcis Tuber Praline
HK$199

Dulcis Tuber Praline

These chocolates are the purest sin and an exceptional Tartuflanghe creation. Best Piedmont hazelnuts married with white chocolate and real black summer truffles. Tartuflanghe processed for Dolce dAlba only the hazelnut variety Tonda Gentile delle Langhe with Designation of Origin IGT. It is cultivated in the area around Cortemilia in southwestern Piedmont. Absolutely delicious and a great gift idea!

Ingredients: white chocolate (sugar, cocoa butter, powdered whole milk, lactose, emulsifier: soy lecithin, natural vanilla flavor), Piedmont Hazelnut 35%, sugar, wafer (wheat flour, sugar, anhydrous milk fat, lactose, milk protein, salt, malt extracts (barley), leavening agents: E500ii), freeze-dried summer truffle (Tuber Aestivum Vitt.) 0,3% (like 1,5% of fresh truffle), flavor. It may contain traces of other shell fruits, peanuts and eggs. Keep in a cool dry place (+4°C / +18°C)

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Savoyard Vincenzovo - ladyfinger biscuits
HK$30

Savoyard Vincenzovo - ladyfinger biscuits

The Vicenzi Group was established in 1905 in San Giovanni Lupatoto, at the gates of Verona, as a small bakery and grocery where Matilde Vicenzi, left a widow by her husband Sante, continued the family’s business of biscuit and pastry production, especially renowned for their amaretti (macaroons) and sfogliatelle (puff pastries). In 1912 at the Milan trade fair, Angelo and Bepi, Matilde’s sons, purchased the first cookie drop machine. This leads to the entrepreneurial vocation that accompanies Angelo throughout the years at the helm of the company. In 1950 Giuseppe continued his father’s semi-homemade activities and, accompanied by his siblings Mario and Beppina, takes the first steps towards industrialisation. In 1968 With the purchase of the first automatic line, Giuseppe Vicenzi specialises in amaretto production.

Vicenzovo is the best example of the classic Italian Savoyard for which he received, first in Italy, the product certification.

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Grains of Single Origin Cocoa from Dominican Repubblic
HK$350

Grains of Single Origin Cocoa from Dominican Repubblic

Grains of single origin coming from the mountains of the Dominican Republic, with a strong, inebriant, full taste. Very persisten flavor.

Ingredients: Cocoa Paste, Sugar, Cocoa Butter, Emulsifier: Soya lecithin, Vanilla extract. May contain traces of nuts.

Gluten Free

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Dark chocolate Single Origin Grand Cru 75%
HK$95

Dark chocolate Single Origin Grand Cru 75%

Single origin coming from the mountains of the Dominican Republic, with a strong, inebriant, full taste. Very persisten flavor.

Ingredients: Cocoa Paste, Sugar, Cocoa Butter, Emulsifier: Soya lecithin, Vanilla extract. May contain traces of nuts.

Gluten Free

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Chocolate with Alba white truffle
HK$320

Chocolate with Alba white truffle

Milk chocolate with the Exclusive Alba white truffle.

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Dark Chocolate Single Origin Huganda 78%
HK$95

Dark Chocolate Single Origin Huganda 78%

A cup of hot chocolate turned into a bar, one of the best single origin cocoas in the world.

Ingredients: Cocoa from Uganda, Sugar, Fat reduced cocoa pouder, Cocoa Butter, Vanilla extract. May contain traces of nuts.

Gluten Free

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Dark Chocolate with White Onion from Cureggio and Fontaneto
HK$105

Dark Chocolate with White Onion from Cureggio and Fontaneto

It is a blend of chocolate from central and south America and Madagascar (72%) with golden onion from Cureggio and Fontaneto. The latter is a particular kind of vegetable: planted in February and picked in August, when dried in the sun, it lasts until the following spring. Of blond colour, it is appreciated in the kitchens for its aromatic and never aggressive note. Thanks to this sweet and aromatic flavour, it matches perfectly with chocolate: the taste of the onion does not appear immediately, but it is clear, with its sweetness, in the aftertaste, producing a very interesting balance.

Ingredients: Cocoa Paste, Sugar, Cocoa Butter, blond onion from Cureggio and Fontaneto (2%). Emulsifier: Soya lecithin, Vanilla extract. May contain traces of nuts.

Gluten Free

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Milk Chocolate and Pollen
HK$90

Milk Chocolate and Pollen

Ideal for children, sportsmen and adults. Possible effect and benefits of the pollen: it is one of the richest substances offered by Nature, it's a general tonic, nourishing and reinvigorating. It helps every process of development and growth, it contributes to the general wellbeing of the organism.

Ingredients: Sugar, Cocoa Butter, Milk powder, Cocoa Paste, Propolis, Whey powder. Emulsifier: Soya lecithin, Vanilla extract. May contain traces of nuts.

Gluten Free

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Milk Chocolate and Propolis
HK$90

Milk Chocolate and Propolis

Ideal for children, sportsmen and adults. Possible effect and benefits of the Propolis: antibacterial, antiviral, antimycotic, it enforces the immune system. It is an anti-inflammatory and decongestant.

Ingredients: Sugar, Cocoa Butter, Milk powder, Cocoa Paste, Propolis, Whey powder. Emulsifier: Soya lecithin, Vanilla extract. May contain traces of nuts.

Gluten Free

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Dark chocolate single origin Venezuela 81% with sugar cane special raw
HK$95

Dark chocolate single origin Venezuela 81% with sugar cane special raw

Dark chocolate single origin Venezuela with sugar cane special raw.

Ingredients: cocoa paste, sugar cane special raw, coca butter. Emulsifier Soya Lecithin, vanilla. (Cocoa: 81% min.)

May contain traces of nuts and dairy products.

Gluten free

 

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Dark Chocolate Single Origin Madagascar 96%
HK$95

Dark Chocolate Single Origin Madagascar 96%

Dark chocolate Single Origin Madagascar 96% with sugar cane special raw.

Ingredients: coca paste, cocoa butter, sugar cane special raw, Emulsifier soya Lacithin, vanilla.

May contain traces of nuts and dairy products.

Gluten Free

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Hazenluts from Piedmont covered with Cocoa and sugar cane
HK$115

Hazenluts from Piedmont covered with Cocoa and sugar cane

Audere LACIOCCOLATA is not only chocolate in the strict sense of the term, but is everything deliciusly that orbits around the world of chocolate. DARE is our motto, AUDERE is the instrument.

The Hazelnuts are La venaria of Romagnano Sesia, the sugar cane is from Mauritius and cocoa is Audere LaCioccolata.

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Block of Dark Gianduia Chocolate
HK$200

Block of Dark Gianduia Chocolate

THE NEW WAY OF EATING CHOCOLATE - SLICE-UP!

The gianduja was born in Piedmont in 1806, its creation is attributed to Turin confectioners who replaced a portion of the cocoa (Napoleon had done "cutting off" on all imported goods) with cheaper (at the time) hazelnuts from the Langhe.

The traditional recipe contains: Piedmont hazelnuts, cocoa, milk, sugar; we pursue the same course with our personalization, we realize a second type "Dark", without milk and with more cocoa and hazelnut.

The logic of the version "Slice-Up" is linked to conviviality (typically Italian prerogative, who lovingly we want to spread); get together with friends and share a thrill like the one for chocolate, maybe tasting it with a good spirit. 

 

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Block of Gianduia Chocolate
HK$200

Block of Gianduia Chocolate

THE NEW WAY OF EATING CHOCOLATE - SLICE-UP!

The gianduja was born in Piedmont in 1806, its creation is attributed to Turin confectioners who replaced a portion of the cocoa (Napoleon had done "cutting off" on all imported goods) with cheaper (at the time) hazelnuts from the Langhe.

The traditional recipe contains: Piedmont hazelnuts, cocoa, milk, sugar; we pursue the same course with our personalization, we realize a second type "Dark", without milk and with more cocoa and hazelnut.

The logic of the version "Slice-Up" is linked to conviviality (typically Italian prerogative, who lovingly we want to spread); get together with friends and share a thrill like the one for chocolate, maybe tasting it with a good spirit. 

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Double Slice UP Gianduia Gift Box
HK$500

Double Slice UP Gianduia Gift Box

THE NEW WAY OF EATING CHOCOLATE - SLICE-UP!

The gianduja was born in Piedmont in 1806, its creation is attributed to Turin confectioners who replaced a portion of the cocoa (Napoleon had done "cutting off" on all imported goods) with cheaper (at the time) hazelnuts from the Langhe.

The traditional recipe contains: Piedmont hazelnuts, cocoa, milk, sugar; we pursue the same course with our personalization, we realize a second type "Dark", without milk and with more cocoa and hazelnut.

The logic of the version "Slice-Up" is linked to conviviality (typically Italian prerogative, who lovingly we want to spread); get together with friends and share a thrill like the one for chocolate, maybe tasting it with a good spirit. 

Gift box with one Slice Up and one Dark Slice Up.

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Jeroboam Artisan Chocolate Spread
HK$900

Jeroboam Artisan Chocolate Spread

This artisan Chocolate Spread has an amazingly rich and engaging flavor. It is produced from carefully selected cacao beans. We only buy beans from growers who operate under ethical Fair Trade practices and who protect the environment.

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