Dolciaria A. Loison

Inspired by the Ligurian tradition, this rich, fragrant shortbread cookies is made with fresh butter and pure vanilla. The biscuit is packed in heat-sealed with polypropylene high barrier material. It is then placed inside a box for dispenser use, very practical for coffee break in the office, in bars, meeting rooms, and other similar places.

Naturally leavened cake with the typical shape of a high panettone and the surface with the characteristic scarp. The product is packaged in a branded polypropylene bag and closed by an aluminum band. The print of cardboard box tells, with postcards of Christmas tradition, about joyful images of last century. Presentented in 5 tastes: CLASSIC (1000 gr/500 gr), GRAN CACAO (1000 gr/600 gr), SALTED CARAMEL (1000 gr/600 gr), LIMON (600 gr), CHOCOLAT (500 gr)

Naturally leavened product, with the typical shape of panettone, and the surface is cutted with a typical cross cut. The product is packaged in a branded polypropylene bag and closed by an aluminium band. It is then covered by a cardboard structure and wrapped in decorated paper hand-use whose shades depend on the product’s taste. The texture is a tribute to the Palladian colonnade. The customised tone-on-tone double satin ribbon in tone with paper and the tag with ingredients makes the packaging even more exclusive and sophisticated. Presented in 5 tastes and 2 sizes (1000 gr/500gr): CLASSICO A.D. 1476, REGAL CIOCCOLATO, DIVINO, NEROSALE, PISTACCHIO MATCHA

Naturally leavened product, with the typical shape of panettone, and the surface is cutted with a typical cross cut. The product is packaged in a branded polypropylene bag and closed by an aluminum band. It is the then wrapped in a paper whose print proposes some images that create, to the eye of the beholder, a Christmas atmosphere, that atmosphere that fills the soul with joy and serenity. Presented in 7 tastes: CLASSICO, MANDARLATO, SENZA CANDITI, CREMA, AMARETTO, CAFFE, ARANCIA CIOCCOLATO

Naturally leavened product, with the typical shape of panettone, and the surface is cutted with a typical cross cut. The yellow dough is eniriched with Sultana raisin and Ciaculli late mandarin* and natural Mananara vanilla from Madagascar*