A traditional Italian pastry enjoyed during the Christmas season. The dough is made with Italian wheat and a natural starter developed by Chef Frédéric, then slow-fermented for many hours. It is enriched with milk chocolate and our hotel-made confit of domestic citrus — orange, hyuganatsu (a Japanese summer citrus), yuzu, and lemon — and finished with toasted almonds and a dusting of powdered sugar. Enjoy the rich aroma and tender, airy texture created by Frédéric’s refined technique and passion.
Small〈Diameter: approx. 13cm〉
Large〈Diameter: approx. 18 cm〉
Best before date: 20 days
* Photo is for illustrative purposes only.