These small, beautiful and delicious desserts represent our greatest discovery of the past decade. Costantino Veniani formulated the original Brutti e Buoni in 1878 and the Veniani family uses the same recipe to this day. They have a light, meringue-like texture and contain toasted Piemontese hazelnuts and almonds from Puglia, vanilla from Madagascar, egg whites and sugar. They are hand-wrapped individually in elegant Veniani paper and placed in cellophane bags. A perfect accompaniment to tea, coffee, hot chocolate or sparkling wine. 100g.
Sugar, hazelnut, almond, albumen (egg), grated coconut.
Energy 417kcal/ 1748kJ, fat 23g of which saturates 11.3g, carbohydrate 63g of which sugar 54g, protein 6.5g, salt 0.09g.