Florfrutta Jellies 370g by Leone: Sugar, glucose syrup, fruit in variable proportion 10% (pulp of apple and pear, juices of orange, lemon and strawberry), citrus fruits essences, flavours. Gelling agent: fruit pectin. Acidifier: citric acid. Natural colouring agents: curcumin, chlorophyllin copper complexes, anthocyanins.
Giandujotti Chocolates 200g by D. Barbero: Sugar, Piedmont HAZELNUT (25%), cocoa butter, whole MILK powder, cocoa paste, emulsifier: SOYA lecithin, natural flavour: vanilla.
Hazelnut Cake 80g by D. Barbero: HAZELNUTS (40%), sugar, EGGS, acacia honey, vanilla.
Astuccio Ginevrine 80g by Leone: Sugar, flavours. Colouring agents: turmeric extract, paprika extract, cochineal, chlorophyll, E131, E132, E133, E160a.
Giant Dark Gianduiotto 400g by D. Barbero: Sugar, cocoa paste, Piedmont HAZELNUT paste (31%), cocoa butter, emulsifier: SOYA lecithin, natural vanilla flavour. Cacao min. 40%.
For allergens see ingredients in BOLD.