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BINDI, SFOGLIATELLE MINI, APPROX. 175 CT.
A smaller version of our sfogliatella: A crisp puff pastry filled with ricotta cheese and candied orange cubes.
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BINDI, TIRAMISU CUPS
Coffee and Zabaione cream on a layer of sponge cake soaked in espresso, dusted with cocoa powder. In plastic cups
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BINDI, LIMONCELLO TARTUFO
Lemon semifreddo ice cream with a liquid limoncello core coated with crushed meringue.
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BINDI, SPUMONI BOMBA
Strawberry, pistachio and chocolate gelato all coated with chocolate and drizzled with white chocolate.
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BINDI, COFFEE GELATO
What is gelato? Authentic artisanal style, traditional Italian recipes, premium choice ingredients.
Made with milk (ice cream made with cream)
Butterfat: 7-9% (ice cream 10-14%)
No colorings, or preservatives
`Complete and balanced nutritional value` -
BINDI, PISTACHIO GELATO
What is gelato? Authentic artisanal style, traditional Italian recipes, premium choice ingredients.
Made with milk (ice cream made with cream)
Butterfat: 7-9% (ice cream 10-14%)
No colorings, or preservatives
`Complete and balanced nutritional value` -
BINDI, BLACK CURRANT ECLAIR
Traditional French pastry. Choux pastry with black currant, filled with black currant cream.
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BINDI, FOREST BERRY SORBETTO
What is sorbetto? Selected fruit from around the world
Make with: Fruit + Sugar + Water
No colorings, No preservatives
100% Fat free, 100% Dairy free
`Especially for fruit lovers` -
BINDI, SWIRL CHOCOLATE CREAM GELATO CUP
Cream gelato swirled with chocolate.
Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service. It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the food service trade was born!
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BINDI, ESPRESSO CREME BRULEE
Creamy custard flavored with espresso, topped with caramelized sugar. Glassware included.
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BINDI, CHOCOLATE TARTUFO
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts, topped with cocoa powder.
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BINDI, FILLO PERE E CIOCCOLATO (PEAR & CHOCOLATE FILLO)
A chocolate fillo dough pouch holds a rich chocolate cream studded with pear pieces all finished with a dusting of powdered sugar.
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BINDI, SWIRL WILD BERRY GELATO CUP
Wild berry gelato swirled with raspberry.
Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service. It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the food service trade was born!
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BINDI, PINSA CLASSICA SINGLE PORTION 8″X6″
A Roman flatbread that is crunchy on the outside, soft on the inside. Made with a blend of wheat flour, rice flour, soy flour, and dried mother yeast.