Racca – D.Barbero Torroneria Cioccolateria

Pasticceria Racca
Since 1953 Mario and his family from the selected Racca Bakery of Turin produce homemade panettone today as in the past!
The union and the careful balance between the best flour, eggs, butter, yeast, sugar, fruit and selected Piedmontese hazelnuts give to the Racca panettone a sophisticated taste and a real smell … the only and authentic one!

Following tradition every year from mid-October, Mario, Emma, Andrea and Marco start the difficult and delicate production of panettone to ensure maximum freshness over Christmas.

The quality of Racca panettone is not only given by the search for the best raw materials; great attention is given to the leavening process and to the use of sourdough in water bath (the Piedmontese way) that gives to the product a high digestibility.

Careful manufacturing and patient 36 hours leavening are the trump cards of the magical Racca panettone, always soft and fragrant as barely baked.
www.pasticceriaracca.it

”Été” Moscato d’Asti D.O.C.G. – F.lli Bertolino

astigraficaweb2024-07-31T18:55:31+00:00Categories: Distribuzione, Racca, Racca|Tags: amaro, amaro del diavolo rosso, diavolo, g.gerbi, gerbi|

Moscato d’Asti D.O.C.G.

To make good wine and to hand down from father to son the ancient and noble art of viticulture: that’s what Brothers’ Bertolino are keep on doing from more than a century. Today Davide Barbero selects and distributes two of their best meditations wines to accompany nougat, chocolate, tea biscuits and other sweet bakery products.

Moscato d’Asti Docg “Été“: The Moscato d’Asti of Brothers’ Bertolino born from a selection of September grapes as lively and fresh as summer spirit. It has a characteristic straw colour. Its intense bouquet is aromatic and shows golden apple, pineapple and honey aromas. To the palate it is fresh and fragrant, as sweetness and acidity are properly balanced. The carbon dioxide fine development makes it slightly creamy, with an elegant and persistent close.

Vinification: after being left with skins for a few hours at low temperature, the most is separated. After clarification and a first filtering, the most is left to macerate at low temperature in small stainless steel autoclaves. During fermentation foam is removed. To stop fermentation, the most is cooled and before bottling it undergoes micro filtering again. Bottling is carried out in November, two months after harvest.

Code: V01 – Moscato wine 375ml, carton of 12 bottles

Code: V02 – Moscato wine 750ml, carton of 6 bottles