Brioche con 12 ore di lievitazione alla crema, alla marmellata di albicocca, vuote e pain chocolat. Polentine: con farina di mais elaborate secondo la ricetta tradizionale piemontese di famiglia.
Croccanti fette biscottate leggermente dolci e vanigliate secondo la ricetta del Lagaccio. Crostatine dalla frolla morbida con cioccolato, frutti di bosco, lamponi e granella di nocciola.
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