The Easter lambs of Favara (AG) originate from the monastery that in the 19th century used donations such as begging for almonds, pistachios and sugar from the area to process them and obtain the sheep to sell to the wealthy local families in order to finance the monastery.
The Favarese lamb is distinguished by the soft processing of the almond in balance between sweet almonds and bitter almonds so as not to make the taste cloying. The almond paste contains a heart of pistachio paste with a marked flavor.
To prevent the pasta from drying out, the lamb is covered with a fleece of solid sugar to avoid excessive transpiration.
Ingredients: almonds, pistachio, sugar, water, lemon, vanillin, glucose syrup. Dyes: for red (E122, E124), for brown (E102, E131, E151), for black (E153)
Customers who bought this product also bought:
Sicilian snack that has its roots in the tradition of nougat reworked in Bacco ' laboratories, lightening its preparation. The result is a crunchy sweet with light and crumbly sheets with an intense flavor, ideal for munching in front of the computer, on the TV or while reading a book.
Sicilian Red Wine Catalogue
This wine is closely linked to the tradition and terroir of the Etna territory. The enological techniques used enhance the varietal characteristics of the vines used. Its personality, elegance and sensorial complexity are closely linked to the particular terroir. The very mineral taste is reminiscent of lava and volcanic sands. This wine was bottled for...
Product Reviews / Q&A
Questions & Answers (0)