DORIA BUCANEVE BISCOTTI GR 400

Few biscuits have found their way into the Italian professional kitchen as naturally as Doria Bucaneve: their dry, compact structure makes them a useful ingredient well beyond a simple breakfast service.

In the kitchen, Bucaneve work as a base for semifreddi and mousses, as a crust for tart bases, as an accompaniment to cream in a plated dessert, or broken up to build layers in spoon desserts. Their neutral flavour adapts easily to the preparations of pastry chefs and restaurant cooks who need a consistent, dependable biscuit.

• Base for tart crusts and spoon desserts
• Accompaniment to creams and ice cream
• Use in semifreddi and mousse construction
• Breakfast service in hotels and hospitality venues
• Bar offering alongside hot drinks