Small exquisitenesses of marzipan and yolk bathed with jam and sugar. It is one of the Rialto´s most ancient recipes. For almost one century they come elaborating in a handcrafted way with the caress and to be able to play the role of the main confectioners of Rialto. Its elaboration needs a long and laborious process, which him begins to give one forms one with the cream sleeve, continues with different delicate tasks, as the landfill of yolk, and culminates with the final bath of sugar.
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