Christmas Tree - ilikeitalianfood

Christmas Tree 800g

Regular price 18,50€ Sale price12,90€ Save 30%

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Delicious Christmas tree covered with dark chocolate decorated with sugar grains and filled with gianduia cream.

  • Weight: 800g
  • Region: Veneto
  • Ingredients: Wheat flour, eggs*, sugar, butter, gianduia cream 14% [glucose syrup, sugar, water, whole milk, Italian hazelnut paste 5,6%, skimmed milk powder, gianduia chocolate 3,5% ( sugar, Italian hazelnuts 30%, skimmed cocoa, cocoa mass, cocoa butter, skimmed milk powder, natural flavours, emulsifier: soy lecithin), skimmed low-fat cocoa powder, alcohol, sunflower oil, natural flavours, preservative: potassium sorbate; thickener: pectin], plain chocolate 13% (sugar, cocoa mass, cocoa butter, emulsifier: sunflower lecithin, natural vanilla flavor), milk, natural yeast (wheat flour, water), emulsifiers: mono- and diglycerides of fatty acids; glucose syrup, natural flavours, cocoa butter, salt.
  • Storage temperature: 20° - 25° C
  • Storage: Store in a cool and dry place
  • Shelf-life: 8 months

Nutritional Information per 100g

Energy: 1632 kj
Energy alt: 389 kcal
Fat: 18 g
- of which saturates: 12 g
Carbohydrates: 49.0 g
- of which sugars: 29 g
Protein: 7.1 g
Salt: 0.45 g

Allergens: wheat, eggs, hazelnuts, milk and soy. It may contain traces of nuts and peanuts.

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To the natural and artistic beauties, Veneto also adds those of the food and wine tradition. From the sea to the mountains, the landscapes of Veneto are indissolubly linked to food products. In Veneto, everything is about taste, smells and flavours. There is a world of typical products waiting for you on the tables of this region. Thirty-six of these marked PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), and another dozen are about to receive these prestigious European awards.


The origin of the prestigious trademark Borsari is linked to Verona, Pandoro’s homeland. Under the Roman emperor Claudio, a decuman city gate was built. Later, in the medieval period, it was called the “Porta Borsari” gate, from the name of some men, the “bursarii”, who imposed some duties to those who wanted to enter the city. For sure, it has been this medieval dream to push Tiziano Golfetti, a pastry chef at the time, to open his first laboratory in 1903 and name it “Borsari”. That’s how Borsari’s Pandori, Panettoni and Colombe, covered in chocolate and filled with cream, were born.

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