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07. Clarified butter

Ladled over the assembled tray - clarified butter only, never margarine and never palm fat, anywhere in the range.

Clarified butter

Clarified butter

Ladled over the assembled tray - clarified butter only, never margarine and never palm fat, anywhere in the range.

Come si produce

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01. Flour and water02. The dough rests03. Rolling the phyllo04. Milling the pistachio05. Building the tray06. The pistachio seam08. Scoring by hand09. Baking over open flame10. The sherbet11. Sealing and blast freezing12. Boxing and loading

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