Soft WHEAT flour type “0”, white wine, extra virgin olive oil, salt, confectionery coating, sugar, vegetable fat, palm, coconut, skimmed MILK powder, emulsifier: SOY lecithin, flavorings Allergens: sulfites, milk, gluten, tree nuts, sesame, mustard
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🤍 IT DOESN’T EXIST IN TRADITION. BUT IT EXISTS NOW. No one in Puglia had ever dared to go this far. A tarallo? Yes. With white chocolate? Also. But together, like this, never before. With Diamantini Bianchi, Pugghia rewrites tradition with an elegant bite combining the crunchiness of Puglian tarallo with the sweet, enveloping whiteness of white chocolate. An unconventional delight that leaves its mark. ✅ WHY CHOOSE DIAMANTINI BIANCHI 🟢 Only extra virgin olive oil 🟡 No palm oil 🟠 No yeast 🔒 Selected, traceable ingredients 🎁 Perfect for elegant gifts or pleasurable moments 🧾 INGREDIENTS Soft WHEAT flour type “0”, white wine (contains SULFITES), extra virgin olive oil, salt, confectionery coating (sugar, vegetable fat, palm, coconut), skimmed MILK powder, emulsifier: SOY lecithin, flavorings. May contain traces of gluten, milk, tree nuts, sesame and mustard. ⚖️ NUTRITIONAL VALUES (per 100 g) Energy: 2141 kJ / 512 kcal Fat: 22.9 g (of which saturates: 7.7 g) Carbohydrates: 67.8 g (of which sugars: 13.2 g) Protein: 8.7 g Salt: 1.2 g 📦 TARALLI PRODUCT DETAILS Net weight: 100 g Shelf life: 12 months Storage: cool, dry place Made in Puglia, artisanal and authentic 🎯 IDEAL FOR THOSE WHO... ✔️ Love sweet-and-savory contrasts ✔️ Seek a refined snack unlike the usual ✔️ Want to amaze with an original gift idea ✔️ Desire a Puglian product reinterpreted in a gourmet style 💎 READY TO UNWRAP YOUR DIAMANTINO? White, elegant, indulgent. A tarallo dressed as dessert. Diamantini Bianchi are an anthem to Puglian creativity. To taste. To gift. To love.
| Average values | Per 100 g |
|---|---|
| Energy | 2,142 kJ512 kcal |
| Fat | 22.9 g |
| of which saturated fatty acids | 7.7 g |
| Carbohydrates | 67.8 g |
| of which sugars | 13.2 g |
| Protein | 8.7 g |
| Salt | 1.2 g |
Price including VAT
