Venetian Focaccia with Jujubes - GIUGGIOLONE®

GIUGGIOLONE®

Venetian Focaccia with Jujubes

Giuggiolone was born from an idea by Giorgio and Biancarosa of the "La Montanella" restaurant, and from the collaboration of Simone Marcati, a baker from Monselice.

The desire was to include the typical fruit of Arquà Petrarca, the jujube, in a baked dessert to make it unique, enjoyable during the holidays and throughout the year.

👉 For the preparation we used jujubes produced on our farm.

👉The process is long, it starts by deboning the jujubes and the resulting mixture is flavored with the famous Jujube Broth and then baked in the oven.

👉We proceed to prepare the basic dough with all the ingredients of the classic Venetian focaccia and with the addition of the jujube mixture previously described.

👉The dough is left to rise for 24 hours and the next step is to portion it into the molds with the sugar glaze and chopped hazelnuts.

👉The cooking of Giuggioloni is carefully planned. Four days are needed from the start of production to packaging, to give our dessert: aromas, softness and great digestibility.

Ingredients: type “0” soft wheat flour, sugar, emulsifiers: mono and diglycerides of fatty acids, salt, skimmed milk powder, dextrose, flavorings, butter, egg yolk, caramelized jujubes 9%, type “0” soft wheat flour, sugar, jujube broth, brewer's yeast.

Glaze: sugar, rice flour, apricot kernel flour, modified starch, flavorings.

May contain soy and tree nuts. Store in a cool, dry place.
Without preservatives

Average nutritional values per 100 g: Energy 1663 kJ/397 kcal, Fat 19 g, of which saturated fatty acids 11 g, Carbohydrates 49 g, of which sugars 25 g, Protein 6.8 g, Fiber 2.0 g, Salt 0.34 g