Italian craft white chocolate bar 100g
Italian artisanal sweets
SKU: CVN-A23PR
See other products from category Chocolates or from manufacturer Cioccolateria Vetusta Nursia
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The Italian manufacturer Cioccolateria Vetusta Nursia was founded in 1985. Initially, it operated from a small artisan workshop and distributed some of its first products in central Italy: bars, nouga
Description
The Italian brand Cioccolateria Vetusta Nursia was founded in 1985. Initially, it operated from a small artisan workshop and distributed some of its first products in central Italy: bars, nougats, Easter eggs, and chocolates with real black truffles. In later stages, it began producing for clients on both the domestic and international markets.
Two main principles of Cioccolateria Vetusta Nursia are traditional craftsmanship and excellence of raw materials. Initially, the company focused solely on chocolate production. Over time, the Italian manufactory decided to add shortcrust and sourdough pastries to its offer.
Cioccolateria Vetusta Nursia places great emphasis on monitoring every stage of production, from raw material selection to the final product. It pays maximum attention to product quality, craftsmanship, and packaging.
The Italian family-run manufactory continuously expands its range with a variety of flavor combinations. Cioccolateria Vetusta Nursia offers handcrafted confections that have customers all over the world! Handmade pralines and chocolates are made from the highest quality ingredients.
Attributes / Details
| SKU | CVN-A23PR |
| Manufacturer | Cioccolateria Vetusta Nursia |
| Ingredients | Sugar, cocoa butter, whole MILK powder, emulsifier: soy lecithin, natural vanilla flavor. Cocoa butter Min. 33.1%. |
| Weight | 100g |
| Storage | in a dry and cool place |
| Nutritional value | Nutritional values per 100g: Energy value 2486 kJ / 594 Kcal; fats 40.9 g, including saturated fatty acids 24.7 g; Carbohydrates 50 g, including sugars 50 g; Protein 6g; salt 0.21 g |
| Country of origin | Italy |
| Best eaten before | 30/04/25 |
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