The Bite Magazine - Autumn/Winter 2022 - Issue 32

bitegifts sists of dried fruit, candied peel and iced hazelnut glaze. All hampers and gift sets are packed with love in one of Carluccio’s FSC-approved gift boxes. Since the three kings brought gold, frankincense, and myrrh to Jesus, Carluccio’s presents The Three Truffles as the perfect gift. Enjoy Tartufi al Cappuccino, milk choco- late and coarsely ground hazelnut truffles with ground cof- fee. Tartufi Bianchi is white chocolate truffles with coarsely ground hazelnut and almonds for a crumbly texture, and Tartufi Fondenti contains dark chocolate and coarsely ground Piedmontese hazelnut truffles. Prosecco e Gianduiotti features 28 mini gianduiotti with classic milk hazelnut, fondenti (dark hazelnut) and ruby hazelnut chocolate, paired with two small bottles of crisp and dry Via Vai Prosecco. Tartufi al Cappuccino consists of milk chocolate, coarsely ground hazelnut and ground coffee truffles for a well-rounded, balanced flavour. Cran- berry Torrone, a southern European nougat confection, is filled with cranberries and wrapped with edible rice paper. Another is filled with lemon and coated in rich dark choc- olate. Other cakes and biscuits include Panforte Neo and Pan- forte Bianco, a rich Tuscan cake with candied orange peel or citrus peel, almonds, honey, cocoa and exotic spices, en- joyed with coffee. Panforte means ‘strong bread’ and is the most famous cake from the historic town of Siena. Tuscan Biscuits with Dried Figs and Almonds are twice baked with generous pieces of the two ingredients, while Soft Almond Cakes with Cocoa and Maraschino Cherry Liqueur have a crunchy surface dusted with icing sugar. Carluccio’s Christmas hampers, gift boxes and other prod- ucts are available on their website and at their deli stores. They also provide oils and vinegar, coffee and hot drinks, sauces and pesto, pasta and rice, antipasti, Italian ingredi- ents, and tableware such as Christmas tea towels, acadia wood salt and pepper grinder set, ceramic dipping pot for oil and vinegar, large oak antipasti board, side plates and pasta bowls. Images courtesy of Roche Communications