BREAKFAST OF THE LOMBARDI Confectioners 1948
A breakfast completely handmade, with over fifteen different products to always choose fragrant oven: is the proposal that the pastry chef Aniello di Caprio signing Lombardi from Confectioners 1948 of Maddaloni.
Let's face. Very often, in the morning, patisseries are frozen industrial products and subsequently fired.
Leavening is one of the pastry bases, but it is also one of its most complex branches.
Di Caprio, lievitista expert with years of research and work behind, He wanted to make breakfast in the dining experience, made of taste and high quality products, the level as much as possible uniform day after day.
Three main types of dough used for the first meal of the day:
– Croissant French, free eggs, very crisp on the outside (dough from which also arises the bundle);
– Cornetto Italian, mixed leavening (sourdough and yeast), with a least amount of fat in the folds than the French and therefore more "brioscioso";
– Cornetto Italian wholemeal flour.
All leavened are processed in many facets of flaking, colors and tastes.
Beside them,, we also pasticciotti cream, the portions pastiere, i plumcake, desserts sandwiches.
Thanks to the laboratory 800 square meters and different ovens available, All products are freshly baked, continuous jet. A real breakfast to perfection.
In this short croissants line will add an assortment of baked cakes and savory products, to make it even more complete breakfast time.
A preview of the forthcoming Easter: among new arrivals, Felix the bell dove prepared with 100% ghee and salt dove with Bohemian Prague ham.
Infine, between successive arrivals, ices for summer, in so many different flavors. Made - it goes without saying - one with fresh fruit.
Lombardi from Confectioners 1948
Via Forks Caudine, 59 - Maddaloni (Caserta)
such. 0823/202049
www.lombardipasticcieri.it
Previous visits by Lombardi Confectioners: https://allassaggio.it/cioccolata-in-tazza-dautore-da-lombardi-pasticcieri/