Why try it
Recommendations
The forefather of Veronese leavened cakes, created in the late nineteenth century as an evolution of the classic "Nadalin". The artisanal dough, extraordinarily soft and airy, is enriched with a generous amount of butter and fresh eggs. Before baking, the surface is covered with a dense, crunchy coating of sweet almond pieces, creating a perfect contrast with the cake’s softness inside.
Where to find it
