Description
Shortcrust rolled around quince paste, raisins and cinnamon, then cut into slices.
The pastry uses soft wheat flour, sugar, eggs, re-milled durum semolina and honey, with lemon and vanillin. The filling is cotognata, the thick quince paste of southern Italy, with raisins and cinnamon. The slices are dusted with sugar.
For restaurants and chefs. Ready-cut slices go straight onto a plate for afternoon tea, breakfast or a dessert trolley. Warm them briefly and add a spoon of mascarpone or vanilla cream for a quick plated dessert. Quince and cinnamon suit autumn and winter menus.
For specialty and Italian stores. Quince paste is a traditional filling that many shoppers remember from family baking, which supports repeat purchase. The sliced format makes it easy to share at home. It sits well next to teas, jams and other baked goods.
Specs: 250 g, case of 8, shelf life 5 months, Puglia (Italy).
