Our traditional biscuit: subrik.
This is our historic recipe, the one which characterises us since 1995. We prepare it with “fumetto” corn flour, which is ground in our watermill (Mulino della Riviera).
We select the best varieties of local corns, like “ottofile”, “pignoletto”, “marano”, in order to obtain a corn flour with unique taste. We mix then the flour with milk from Fusero’s farm and whole eggs. With other few ingredients, we obtain this traditional biscuit with a unique taste.
You can find the classic subrik here, in case you would like to taste it!
By adding a chocolate coating on half of the biscuit, we revisited the traditional subrik and we created an even more delicious version. The combination of fresh ground corn, chocolate and a light vanilla aroma, will be a real pleasure for your taste buds!
This biscuit is ideal:
- after a meal
- when you have guests over for lunch or dinner
- when you want to have a delicious break
Ingredients: type 1 soft WHEAT flour, 10% stone-ground wholemeal corn flour, sugar, BUTTER, sunflower oil, cocoa butter, whole fresh MILK, 8% dark chocolate (sugar, cocoa paste, emulsifier: SOY lecithin), fresh EGGS, raising agent: sodium hydrogen carbonate, cream of tartar, whole sea salt, Madagascar vanilla extract.
It may contain traces of NUTS and SOYBEAN.
Keep in a cool and dry place.
Nutrition declaration: average values per 100g of product:
Energy 2156kJ/515kcal; fat 26g of which saturated fatty acid 11g, carbohydrate 81g, of which sugar 23,8g, fibre 4,3, protein 7,2g, salt 0,4g