The origins of “Pizzica” seem to date back to cults of Dionysus which came from Greece to Salento. Working in the countryside was easy to get stung by poisonous spiders whose stings sometimes caused the victim to faint or fall into a state of shock. The frantic dancing aimed to exorcise any feelings of discomfort and heal the victim. Nowadays “Pizzica” is known as a lively dance for couples. During “Pizzica” festivalsdrummers and other musicians play and crowds gathers in the square, which becomes dancefloor all night long.

Cioccolato Maglio celebrates Salento, its beauties, tradition and environment throught Cioccolato della Taranta.

Ingredients: Cocoa mass, sugar, 22% roasted ALMOND, inulin, cocoa butter, dextrose, emulsifier: sunflower lecithin, natural bourbon vanilla flavor. cocoa minimum 62%.

MAY CONTAINS TRACES OF MILK PROTEIN, LACTOSE, NUTS (HAZELNUTS, PISTACHIO), PEANUTS.

Store in a cool and dry place between 15° and 18°C.

May be storad in the fridge before opening.

Made from sustainable grown cocoa

FROM BEAN TO BAR

Nutritional declaration Average values per 100g
Energy value 516 kcal / 2157 kJ
Total fats 35,9g
Saturated fats 15,1g
Carbohydrates 39,8g
Sugars 35,5g
Proteins 8,9g
Salt 0,1g

 

Gift box dimension: 20 x 12,7 cm h. 4,5 cm

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Cioccolato Italiano dal 1875


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