Product List

Panettone Muzzi with Balsamic vinegar Giusti
HK$278

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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Pandoro Da Vittorio
HK$730

Pandoro Da Vittorio

All of Balocco's passion for baking wrapped up in a fluffy and delicate Pandoro, whic follows our traditional recipe.

Balocco Pandoro is a sweet, naturally leavened baked product, free from genetically modified ingredients and made with Balocco's usual attention to detail.

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CIOCCOLATINI with Balsamic vinegar, 250gr Giusti
HK$130

CIOCCOLATINI with Balsamic vinegar, 250gr Giusti

Chocolates with Balsamic Vinegar

Italy has a great chocolate tradition, especially strong in the region of Piemonte, whose pastry chefs create unique products appreciated all around the world.

The combination of balsamic vinegar with chocolate is unusual, yet it is pleasantly surprising how these two elements coexist.

From this discovery, in collaboration with the Piemonte master chocolatiers and Giusti, chocolates with Balsamic Vinegar of Modena Giusti, were created. A praline of dark chocolate filled with a chocolate cream and Giusti Balsamic Vinegar of Modena 3 Medals.

It is an ideal morsel to finish off a meal with a good coffee.

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Piemme - Babas di Sorrento, in lemon liquor
HK$133

Piemme - Babas di Sorrento, in lemon liquor

Limoncello Babà


With Limoncello.Soft masterpieces of refined artisan pastry, the pride of PIEMME's internal laboratory, based on natural ingredients of the highest quality, declined with the famous Limoncello in an irresistible union of sweetness and fragrance.

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Piemme - Babas di Sorrento, in Rhum 700g
HK$133

Piemme - Babas di Sorrento, in Rhum 700g

Rum Baba


Al Rhum.The combination of the soft dough of the babas and the sweet scent of rum make this traditional dessert an inviting temptation.

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Nugat with Almonds and Pistachio Nuts
HK$165

Nugat with Almonds and Pistachio Nuts

With the strength of experience passed down for four generations, we select the raw ingredients with uncompromising attention. All is made from quality ingredients for natural, non-artificial products. In our torrone and sweet truffles there are no preservatives added. 

Fragrant honey, refined sugar, pure chocolate minimum 50% cocoa enhance the unique taste of our PGI Piedmont Hazelnuts. The ones we use are the result of a zero km supply chain. We buy hazelnuts in their shell from farmers in the countryside whom we know personally; we shell them; we select them; we toast them in small batches with the traditional hot air system, just before using them in our doughs.

The quality of raw ingredients and a skilful process translate to an unmistakable taste.

Gluten Free

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Crunchy Nugat with Almonds
HK$105

Crunchy Nugat with Almonds

With the strength of experience passed down for four generations, we select the raw ingredients with uncompromising attention. All is made from quality ingredients for natural, non-artificial products. In our torrone and sweet truffles there are no preservatives added. 

Fragrant honey, refined sugar, pure chocolate minimum 50% cocoa enhance the unique taste of our PGI Piedmont Hazelnuts. The ones we use are the result of a zero km supply chain. We buy hazelnuts in their shell from farmers in the countryside whom we know personally; we shell them; we select them; we toast them in small batches with the traditional hot air system, just before using them in our doughs.

The quality of raw ingredients and a skilful process translate to an unmistakable taste.

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Gianduja Sweet Truffles in Box
HK$130

Gianduja Sweet Truffles in Box

From Antica Torroneria Piemontese sweet truffles have always coexisted with nougat, precisely because raw materials have always been available to us, under our eyes. This little delight comes from the artisan know-how that, in order not to throw away the scraps of the various processes, decides to unite them together: sugar, chocolate and cocoa.

What however distinguishes our sweet truffles, it is the presence of the PIEMONTE PGI HAZELNUT, not only as a grain, but as a basic ingredient of the truffle itself.

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Gianduja with Pistacchio
HK$150

Gianduja with Pistacchio

From Antica Torroneria Piemontese sweet truffles have always coexisted with nougat, precisely because raw materials have always been available to us, under our eyes. This little delight comes from the artisan know-how that, in order not to throw away the scraps of the various processes, decides to unite them together: sugar, chocolate and cocoa.

What however distinguishes our sweet truffles, it is the presence of the PIEMONTE PGI HAZELNUT, not only as a grain, but as a basic ingredient of the truffle itself.

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Lady's Kisses Cookies
HK$135

Lady's Kisses Cookies

Baci di Dama or rather Lady’s Kisses are melt-in-your-mouth hazelnut cookies which are nestled together with a dollop of dark silky chocolate.

Since 1885 Giuseppe Sebaste has created pastries of excellence all inspired by the PGI Piedmontese Hazelnut. His family, now in its fifth generation, continues to tell passionate tales: the passion for an ancient profession, the love for the native land, the appreciation of the fruits of the land.

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Biscuits with Lemon
HK$49

Biscuits with Lemon

The Vittorio biscuits are the perfect synthesis between a traditional biscuit and a tasty sweetened dried pastry. In fact, after the first bite, you will discover the fragrance and the crispness of its pastry. Immediately after, you will be won over by the fresh notes of lemon. Its shape, a stick with a wavy surface, shows the artisan’s workmanship: the knurling is always different from biscuit to biscuit. They are delicious with tea, perfect as a snack and are ideal for indulging yourself after dinner.

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Honey with white truffle
HK$110

Honey with white truffle

Our Acacia honey comes from Molisan hills and it is enriched with white truffle. This honey is recommended for being tasted with cheeses, especially those with a strong flavor and seasoned (pecorino, caprino). It adds a delicate and palatable taste of white truffle and a sweet flavor.

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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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