The Easter squash, a classic typical Tuscan dessert made by Bernardeschi the baker of Lari. This variant has a dough that tends to make it rustic (to give an idea let's say less soft) and which with its anise seeds completes its characteristic flavor. The preparation is complex, it involves several leavenings on paper "greased" with butter (instead of lard), otherwise the recipe is faithful to the original. The final touch is the brand placed above the dunk. It is also accompanied with quality chocolate such as the Bean to Bar bar from the Angiolini chocolate shop, choose the one you prefer in the "sweet" section.

Ingredients

0 soft wheat flour , natural yeast, whole eggs , sugar, butter , natural flavourings: grated orange zest and lemon zest, vanilla, mint rubolio (sugar, hydrated alcohol, natural flavourings), anise seeds, honey, butter cocoa, salt. May contain traces of nuts, milk, soy and eggs.

Packaging

Food plastic bag.

storage

Store in a cool, dry place away from light. Consume the product within the expiry date indicated on the package.