Amant’era. Small and sweet. Its feature is intricate and its taste is to satisfy the most demanding and finest palates. Tasting it, you can discover the endless tenderness of the Southern Baroque…a sort of languor that comes and goes of elegant and rustic, new and old, custard, pistachio, short crust, Tonka bean and blueberry.
Amant’era
TAFFY WITH CREAM AND FIORONE FIGS
It is a cake for breakfast with a puff pastry with white wine, filled with a white chocolate custard, raw almonds and “fiorone” figs jam of a variety called “Domenico Tauro” in Terlizzi.
