Description
The dough for berlingozzo is very simple:
- 250 g flour
- 180 g of sugar
- 4 whole eggs
- 2 yolks
- sourdough and vanillin
- Bake at 160° so it cooks slowly.
It has an ancient history and was enjoyed year-round.
| Package | 500 g / 1 kg |
|---|---|
| Box size | 24x24x18h cm |
