A dessert inspired by the most famous sweet creation in decades: the renowned and universal “Coulant” from Michel Bras–a work that has been recreated by hundreds of restaurants across the globe, inspiring numerous variations on the theme. Bras himself has industrialized the dessert, developing a commercial spectrum of truly commendable recipes. That is precisely the case with this fondant, boasting a crispy, delicious exterior composed of timeless flavors: cocoa, butter, egg yolk and almond, which give way to a torrent of liquid chocolate inside, expressed in a clean manner. It has a charming textural contrast and an easy, gratifying flavor.
It needs a little more heat than what is indicated on the box: 15 minutes at 200ºC/392ºF in the oven.

A traditional sauce that is somewhat related to a bolognese. Made principally from crumbled sausage (42%) and tomato (29%), there is also pork meat, Barolo wine and vegetable stock, among other ingredients. It provides a traditional, succulent flavor in which the first two ingredients prevail. It works well to adorn gourmand dishes in which the sauce and the pasta, for example, intermingle.
A good traditional sauce of tomato with the components–onion, garlic, pepper, spicy pepper and sugar–enriched with pancetta (23%), added in generous pieces, as well as a good amount of white wine. It is refined in its succulence, with a dense body, loyal to its roots. Noble, and very simple.
Ideal for pastas as well as certain main dishes such as meats.

Paolo Montanaro’s company, along with his sister Stefania, collects the most exquisite selection of white truffles in their most exultant state of freshness. Pieces that demonstrate exuberant aromas, the finest, with a clean distinction in quality and intensity in the gastronomic world. Nothing is comparable in fragrances with the white truffle. Powerful and varied aromas of the earth, minerals, moisture, methane… and so many others, enormously singular and beautiful. Sensations that are expressed in a magical way, raw, freshly grated and never cooked.

Enrico and Roberto Cerea, chefs at the hugely famous Da Vittorio restaurant, have become the quintessential exponents of the Italian neoclassical evolution. Their location on the outskirts of Bergamo, a city that happens to harbor a magnificent patisserie (Cavour), has combined to create a perfect situation for them to reach out into other fields and offer some traditional sweets from the country and region. In keeping with their training and style, these maestros of Lombardian cuisine and patisserie were destined to start producing panettone, one of the ultimate symbols of transalpine cuisine, with the doctoral style that characterizes them.
Its exuberant presence is impressive, something that is confirmed when one smells and tastes this remarkable product. It is made up of magnificent ingredients, materialized scientifically, boasting extraordinary technique: it demonstrates consummate balance of aromas and flavors. The fragrance is of noble patisserie: sugar, sweet fruits and nuts, and the flavor follows suit, demonstrating itself moderately sweet, exquisite and rather complex. It is made of flour, egg, sugar, raisins, orange zest, cedar, almonds, honey, natural aromas and salt. The cake could not be spongier, juicier, more delicate… it urges you to indulge.
In short, a world class panettone.
It can only be purchased from the Da Vittorio restaurant and in the Pasticceria Cavour, en Via Gombito, 7-A. 24121 Bergamo.