The fulcrum of the confectionery tradition of Sardinia is certainly the almond, an ingredient widely used in the processing of several typical sweets, and naturally also present in the Amaretti. A deliciously crispy outer layer that protects a soft and fragrant almond heart, with an original flavour that has at first captivated the taste of the island’s people, to then also be appreciated by tourists as one of the favourite specialties in the Sardinian confectionery range.
Traditional Sardinian sweet biscuits. The Amaretto is one of the typical representatives of Sardinian pastry. Praline of glazed almond paste with Myrtle. Peano desserts have been awarded some of the most prestigious awards in Italy and abroad.
Allergens: nuts, (may contain traces of other nuts other than that indicated among the ingredients, sesame, lactose and milk protein, eggs).
Chef Michele Peano was born in 1964 in the heart of Germany, from an Italian father and a German mother. Over the years Michele has travelled to the most important European cities to acquire skills and build his career in prestigious starred restaurants.
The Dolci Peano adventure began in 1997 when, back in Sardinia, Michele started the production of desserts with his wife Rita starting from tradition but with creativity and a great desire to innovate. Since 2011, their team can also count on their son Davide, the company’s current production manager. Davide, a graduate of the Istituto Alberghiero di Alghero, continues his personal refresher course with the best European chocolate masters.