Goodness, taste and pleasure
are the perfect combination for who wants a special break.
Find out who you can realize the Florian traditional specialities
at your home and make unique every moment!
Ingredients for 1 Kg
1 kg butter
1 kg sugar
200 gr egg yolk
400 gr egg
1,70 kg flour
1,14 kg corn flour
720 gr raisins
20 gr salt
10 gr vanilla flavoring
28 gr yeast
Mix together butter and sugar; add the eggs and the yolk egg, yeast, vanilla flavoring, corn flour, salt, flour and then knead for some minutes.
Lay out the dough in a plate height 1 cm and let it stand for one night.
Flatten the dough and cut it into stripes of about 5 cm long and of the weight of 16/18 grams. With the hands form some filoncinis
and prepare them on the plates.
Cook in the oven for 10 minutes at 150° with the soft close valve
and after 7 minutes with the soft open valve.
Let the cookies leave to stand for one night.
Perfect to accompany one of the rare and fine Florian blend.
Ingredients for 1 cocktail
30 gr peach smoothie
100 ml Florian Prosecco Valdobbiadene Extra Dry DOCG
Use the flûte (champagne glass).
Pour the peach smoothie in the glass; then pour the Florian Prosecco Valdobbiadene Extra Dry up to the border and mix it.
Ingredients for 45 scones
250 gr butter
250 gr sugar
150 gr pasteurized egg
7 gr salt
1 kg milk
40 gr baking powder for desserts
1 kg flour
For the stuffing
Blend flour with butter. Add sugar, salt and baking powder. Finish adding milk and egg.
Knead and allow to rest for two hours; then roll out the dough to a thickness of 2 cm. Using a cookie cutter, cut out disks.
Bake at 165°C for 15/20 minutes.
Serve warm with whipped cream and one of the delicious Florian preserves.
Ingredients for 1 aperitif
50 ml Aperol
80 ml Florian Prosecco Valdobbiadene Extra Dry DOCG
50 ml soda water
1 slice of orange
Use the Florian Old Fashioned Glass.
Put some ice cubes into the glass and then pour the Aperol. Pour Florian Prosecco Valdobbiadene Extra Dry and finish with the soda water.
Garnish with an orange slice.