Freeze-dried fruits
Freeze-drying (or lyophilisation) is a dehydration process during which the product that needs to be dried is frozen first, then, with the surrounding pressure reduced, very slowly heat is added in order to allow the frozen water in the material to “disappear”. More precisely, the ice is allowed to sublimate directly from the solid phase to the gas phase, avoiding the liquid phase. No any additional, no sugar, no coloring, just the fruit itself!

Pistachio from Bronte
Consumers with the finest taste all know that the best pistachio of the world comes from Sicily, from a town with 20 thousand inhabitants called Bronte, located near Mount Etna. They are harvested only in every second year. The special “terroir” makes this pistachio so exquisite. At the feet of Mount Etna, pistachio is grown on hillside terraces on a soil that is quite rich in silicon, which endows the nuts with an exceptional aroma.

Ground coffee beans from Ethiopia
The hand picked Ethiopian Yirga coffee beans are not called ‘the diamonds of coffee’ by accident: they carry in them at the same time the berry fruit flavours and lemony aromas which mixed with characteristic acids literally dominate the taste buds.

Piemonte hazelnut
Hazelnuts from Piemonte, Italy are considered to be the best in the world not merely by us, but also by chefs of Michelin starred restaurants as well as the best confectioners in the world. These aromatic nuts are solely cultivated on the slopes of Mount Langhe, where the rich soil, the everlasting sunshine and the salty winds of the sea are grooming them to culinary perfection.  It’s creamy, velvety flavour is impossible to confuse with any other kind of hazelnuts.

Sea salt with Tahitian vanilla
Bourbon vanilla-flavoured sea salt, when used properly, can trigger an ecstasy of the taste buds. We like it combined with caramel chocolate pastilles the most, salty caramel having been a favourite of ours for long. This is the base of our well-known ‘Raffinée pecan’ product.