3 Caddy Box

47,00

nside this box it is possible to insert:
Dragee (Chocolate covered almonds)
Tea, Herbal Teas and Infusions
Apricot jam
Hazelnut cream

In each kit it is always possible to replace the caddies containing dragee with herbal teas or hazelnut cream as the seat adapts to all these products.

Description

Ingredients
Apricots, brown sugar, fruit pectin, lemon juice.
Fruit used: 70g of fruit from Italy per 100g of finished product.
Fruit produced by “Azienda Agricola Vistamare” – Italy.
Produced from fresh fruit with vacuum concentration technology to limit the amount of added sugar.
Gluten free
Nutritional declaration: Average nutritional values ​​per 100 g of product: Energy 130 Kcal 554 kJ, Fat 0 g, of which saturated fatty acids 0 g, Carbohydrates 32 g, of which sugars 32 g, Proteins 0 g , Salt 0 g.
Storage : store in a cool and dry place away from light, dust and heat sources. After opening, keep refrigerated at 4 ° C / 6 ° C and use within 10 days
Distributed exclusively by Cracco Express srl – Galleria Vittorio Emanuele II – Milan
Produced and packaged in the laboratory in Fraz. Lateis 20 / A 33020 Sauris (UD)

Additional information

1 Caddy

Apricot jam, Carcadet “Feu de Cheminée”, Carcadet “Feu de Cheminée”, Apricot jam, Hazelnut cream, Dragee (milk chocolate and caramel), Dragee (white chocolate), Dragee (dark chocolate), Dragee (dark chocolate), Dragee (milk chocolate and caramel), Dragee (white chocolate), Hazelnut cream, Herbal tea “Tisane du Soleil”, Te “Nuit a Versailles”, Te “Nuit a Versailles”, Te “Soleil Vert”, Te “Soleil Vert”, Herbal tea “Tisane du Soleil”

2 Caddy

Apricot jam, Carcadet “Feu de Cheminée”, Carcadet “Feu de Cheminée”, Apricot jam, Hazelnut cream, Dragee (milk chocolate and caramel), Dragee (white chocolate), Dragee (dark chocolate), Dragee (dark chocolate), Dragee (milk chocolate and caramel), Dragee (white chocolate), Hazelnut cream, Herbal tea “Tisane du Soleil”, Te “Nuit a Versailles”, Te “Nuit a Versailles”, Te “Soleil Vert”, Te “Soleil Vert”, Herbal tea “Tisane du Soleil”

3 Caddy

Apricot jam, Carcadet “Feu de Cheminée”, Carcadet “Feu de Cheminée”, Apricot jam, Hazelnut cream, Dragee (milk chocolate and caramel), Dragee (white chocolate), Dragee (dark chocolate), Dragee (dark chocolate), Dragee (milk chocolate and caramel), Dragee (white chocolate), Hazelnut cream, Herbal tea “Tisane du Soleil”, Te “Nuit a Versailles”, Te “Nuit a Versailles”, Te “Soleil Vert”, Te “Soleil Vert”, Herbal tea “Tisane du Soleil”

Carlo Cracco

Comincia la sua carriera da Gualtiero Marchesi a Milano, primo ristorante italiano tre stelle Michelin. Dopo 3 anni in Francia torna in Italia, a Firenze, dove diventa primo chef all’ Enoteca Pinchiorri che ottiene, in brevissimo tempo, le tre stelle Michelin. Marchesi lo richiama per l’apertura del suo ristorante L’Albereta” a Erbusco (BS), dove Cracco lavora come chef per tre anni fino spostarsi in Piemonte dove apre il suo primo ristorante “Le Clivie”, a Piobesi d’Alba (CN). Qui, dopo solo un anno, guadagna la stella Michelin. Dopo pochi anni torna a Milano per l’apertura del ristorante Cracco-Peck, dove diventa Chef Patrono dal 2007.
Nel 2006 è stato insignito dell’Ambrogino d’Oro. Oggi Cracco ricopre il ruolo di presidente dell’Associazione Maestro Martino, il cui obiettivo principale è di promuovere la Cucina d’Autore e le eccellenze del nostro territorio. Da anni è ambassador e collabora con Ifad, agenzia dell’Onu che si occupa dell’incremento delle attività agricole.
A Febbraio 2018 il Ristorante Cracco si trasferisce in Galleria Vittorio Emanuele II a Milano.
A Luglio 2021 inaugura il suo nuovo ristorante CRACCO PORTOFINO.