100g Caster sugar
2 tbsp. Amaretto (optional)
1 Vanilla pod, split in half and seeds scraped
Zest of 1 orange and juice of half
50g Doria Amaretti biscuits lightly crushed
30g Toasted almond flakes
Serve with Greek yoghurt
- Preheat the oven to 180 Celsius. Cut the rhubarb into 1 ½ inch long pieces. Hull the strawberries and cut in half. Place the fruit on a large, shallow baking tray. Sprinkle over the sugar, vanilla seeds and pod, orange zest and juice. Place in the oven and roast for 10-12 minutes or until the juices have been released and the fruit is tender.
- Spoon the fruit and juices into bowls or onto plates. Top with the crushed Doria Amaretti biscuits and flaked toasted almonds. Serve with a spoonful of Greek yogurt on the side.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.