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Bisciola long loaf

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Bisciola is the most popular Valtellina cake. The recipe is more than 200 years old and it is especially offered  in autumn and in the Christmas season.
All the ingredients are accurately chosen and it takes about 36 hours to prepare the pastry using leaven. So it is possible to obtain an easily-digestible product although the ingredients are very rich.
The leavened dough keeps its elasticity because it is kneaded by hand.
The thin slices of bisciola can be eaten with warm zabaione (a liquor/dessert made of whipped egg yolks, sugar and Marsala wine) or with some good wine (Sforzato di Valtellina).

A moderate use by diabetic people is suggested. The product can't be eaten by celiac people. It contains allergens: gluten, fruit in shell (hazelnut), eggs.


Shelf Life: 6 months
Typical regional dishes: Lombardy
Storage Conditions: Keep in a cool dry place, far from direct light sources.


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