Il Parrozzo is a traditional cake with a recipe combining almond flour and whole eggs, covered in a thin layer of Belgian dark choclate. The Parrozzo's signature flavours and texture come from

OUT OF STOCK Mini crunchy Autore chocolate bites in assorted flavours: pistachio, mandarin and classic (almond with hazelnut & salted caramel). The box has 33 individually wrapped pieces.

OUT OF STOCK. A dense, seamless blend of milk chocolate, crushed hazelnuts, and coffee powder coated with a veil of extra fine dark chocolate. This box has 20 individually wrapped pieces.

This beautiful assortment of chocolates contains 32 individually wrapped Autore chocolates in assorted flavours: pistachio, honey, fig, coconut, mint, gianduja and coffee.

OUT OF STOCK. Honey & Raisins are enclosed in a crunchy caramel brittle. Its sweetness is perfectly balanced by a thin coating of extra fine dark chocolate. This box has 20 individually wrapped

OUT OF STOCK. Crunchy chocolate and caramel bites with Sicilian pistachios from Bronte and a pinch of sea salt coated with dark chocolate.

Silky bites of milk chocolate laced with Mandarin zest from Ragusa, Sicily and covered with extra fine dark chocolate.

OUT OF STOCK. This candied orange peel is a very traditional Sicilian sweet, sometimes referred to as a 'nougat'. Fresh Sicilian orange peels are cooked in honey then formed in to a round. Highly

OUT OF STOCK Traditional Tuscan almond biscuits presented in a rustic natural jute bag

OUT OF STOCK. Traditional Tuscan biscuits with pistachios and white chocolate drops, presented in a rustic natural jute bag

Catch a shooting star with these comet-shaped chocolate & almond shortbread-biscuits

A festive and deliciously rich "Tronchetto" -shaped plum cake with fine butter, and silky dark chocolate

Hazelnut and chocolate Gianduja cream enclosed in a shortbread pastry.

Smooth lemon cream enclosed in a shortbread pastry.

Ghiott's panforte recipe uses only natural ingredients: toasted almond, candied lime and melon, and an exclusive mixture of spices. This panforte is soft, richly flavoured and luxurious in texture.

Ghiottini are Enzo Salaorni’s version of the traditional Italian cantuccini. They are made with whole, skinned Mediterranean almonds, “A” class egg yolk and millefiori honey from Tuscany's Montalbano