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Soft leavened enriched with fine milk chocolate and dark wet with aged Rum.

The peculiarity of the Panbrillo of mimosa pastry is the yeast used, that is, the sourdough called, by the master Roberto Cantolacqua, affectionately "Dino" which is the basis of the extraordinary leavened pastry, characterized by a unique softness, intensely pronounced aromas and greater digestibility. We add to all this the finest milk and dark chocolate and the intense taste of aged rum, we get a dessert with an extra touch of originality, to be enjoyed all year round.