Focaccia – mit gerösteten Zwiebeln Quantity:300 g The delicate aftertaste lasts particularly

The delicate aftertaste lasts particularly long

Aceto Balsamico Nero IGP convinces with its bright deep brown colour and acidity of over 6%

and—thanks to the extra virgin olive oil and lard added to the flour—have a rich

pleasantly nutty and earthy without bitterness

Focaccia – mit gerösteten Zwiebeln Quantity:300 g The delicate aftertaste lasts particularlyCarefully handcrafted by master baker Marco from Piedmont. Made with a blend of renowned 00 flour, yeast, and fresh spring water. The Focaccia alla cipolla is baked for exactly 21 minutes until golden brown, after being brushed with sea salt, roasted onions, and fine olive oil and shaped. Nutritional values per 100 g Energy 1817 kJ (432 kcal), fat 13 g, of which saturates 2. 7 g, carbohydrates 64 g, of which sugar 2. 2 g, protein 10 g, salt 1 g