It's a classic Sicilian pastry. Let's talk about the Occhio di Bue (bull's eye cookies), fragrant biscuit filled with pistachio, almond, chocolate and white cream, suitable for breakfast, an afternoon tea or as a tasty snack.

Try it both in traditional version and with cocoa shortbread pastry.

INGREDIENTS:

Traditional Shortbread Pastry: flour, fats and vegetable oils not hydrogenated, sugar, olive oil, water, cocoa butter, egg yolk, whey, aroma: English soup and vanillin, coloring: curcumin.

Cocoa Shortbread Pastry: flour, fats and vegetable oils not hydrogenated, sugar, olive oil, water, cocoa butter, cocoa (1,6%), egg yolk, whey, aroma: English soup and vanillin, coloring: curcumin.

Basic filling: sweet cream (sugar, sunflower oil and non-hydrogenated vegetable fats, skimmed milk powder (10%), whey powder, emulsifier: soy lecithin, vanillin aroma and (in the 4 flavors of creams is added) 17% pistachio, or 17% almond, or 10% hazelnuts and cocoa, or 10% white cream).

SHELF-LIFE

It is kept intact for 180 days from the date of production if kept in a cool and dry place, away from sources of heat and direct light.

Product of Italy 

Consumer Notice:

This product is packaged and shipped directly by the producer. All mandatory information, including the best-before date and batch number, is indicated on the original label accompanying the product.

Allergens: Gluten, Eggs, Milk, Soya, Tree nuts (pistachio, almonds, hazelnuts)