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
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.
Bulgari is doubling down on its commitment to creating a sustainable future. Its new strategy, “innovating the present for a sustainable future,” retraces key elements of the company’s existing “giving back” strategy, including its long-standing partnership with Save the Children and cultural patronage, before outlining new initiatives. The ...
For Holiday 2022, Bulgari invites us to Believe in Wonder. The new campaign celebrates those sparkling moments of connection between us, the way everyday moments light up when we believe in the magic of the season. It’s the wonder of starry nights and fireflies, brought to life when we shop for gifts for those we love. As part of the campaign, ...
It is our pleasure to announce that Il Ristorante-Luca Fantin in Tokyo has been named 107th on the World’s 50 Best Restaurants list. Produced in partnership with San Pellegrino, the list was expanded from 100 to 120 this year to mark 120 years of San Pellegrino. This latest recognition follows the restaurant’s March ranking of 18th on the list of ...
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 ...
