Ginza Tower 2-7-12 Ginza, Chuo-ku Tokyo 104-0061 +81 3 6362 0555
Hankyu Umeda 5F - 8-7 Kakudacho Kita-ku, Osaka-shi - Osaka 530-8350 +81 6 6313 1575
Biscotti for Sustainability
Avalaible from Thursday 17 November 2022
Price: 5,200 yen (including tax)
Available at:
Classic Italian biscotti pave the way to a more sustainable future thanks to a new initiative by Bulgari Il Cioccolato. As part of Bulgari's proactive commitment to Corporate Social Responsibility (CSR), Bulgari Il Cioccolato introduces Biscotti for Sustainability, a new line of Italian-style cookies made from rice flour that went unused because of the pandemic, and coffee beans from Good Coffee Farms, a leader in sustainable coffee bean harvesting. The "KRUMIRI" are made with dough made from polenta flour and rice flour, mixed with coffee bean powder and sustainably-grown butter. The "CANTUCCI" biscuits are made from the husk of the coffee bean, which is normally discarded. Here it is used to add rich depth and flavour to the cookies.
Introducing a luxurious new cake, layered with seasonal fruit. Made from an original recipe by Chef Luca Fantin, this light tart is filled with cinnamon-scented sautéed apples and rich custard cream, and topped with a bouquet of raspberry-apple roses. Finished with a ribbon of bitter chocolate stamped with the Bulgari logo, it comes in a ...
8th March is International Women's Day. For the third consecutive year, Il Ristorante - Luca Fantin is fêting the occasion with the traditional mimosa cake, a dome-shaped sponge cake inspired by the mimosa flower, the Italian symbol of Festa Della Donna, or Women's Day. Featuring fresh lemon cream, it's as bright and delicate as a dessert can be, ...
The vitality and freshness of spring is the thread that ties together each of the dishes on Il Ristorante - Luca Fantin’s newest menu. Created by the Executive Chef himself, it’s a celebration of a colour, scent and taste of the season, featuring inspired combinations like Mackerel with Asparagus and a Risotto made with two types of white ...
Bulgari Il Ristorante - Luca Fantin brings a taste of Lombardy to Tokyo with the launch of its new Tortino al Tè e Frutta Secca. Inspired by the classic salame di cioccolato, it's filled with dried apricots, figs, almonds, pistachios, and pearl crackers and black tea milk chocolate ganache and enrobed in dark chocolate for a luscious and complex ...
