A soft and fragrant dough, rich in sweet and pulpy sultanas.
The Tre Marie method: three doughs, three days of slow leavening, the secret of the mother yeast and eight hours of gradual natural cooling.
The final touch of the crunchy almond glaze, decorated with precious whole almonds and granulated sugar.
Flavour and history intertwine in the essence of the Buono di Milano.
The aquamarine arches of the Galleria and the Colomba with spread wings, the auspicious symbol of Easter Tre Marie, embellish the new packaging, inspired by the most elegant pastry proposals.
SOFT AND SWEET SULTANINA RAISIN
Carefully selected raisins, with a full and intense flavour. It comes from seedless white grapes, and this gives it a particular FULLNESS and PLEASANT TASTE.