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"Bindi"

The Bindi story begins with a little bakery on one of Milano's most historic streets, Via Larga, in 1946. Attilio Bindi, Tuscan restauranteur and founder of the company, was driven by his passion for sweets. His first and second born sons, the elder Romano and the younger Rino, shared the same enthusiasm as their father.

Bindi - Chocolate Fondant Cake - (cut 16)
(Bindi:0040P)

Chocolate layer cake filled with a rich chocolate cream, topped with a chocolate miroir and rimmed with chocolate flakes

Suggestion: serve at room temperature

Count per case : 1

Bindi - Chocolate Ganache Cheesecake (cut 16)
(Bindi:0043P)

New York style cheesecake topped with a thick, rich layer of chocolate ganache, sits on a chocolate sponge cake base.

Thawing time: 18 hours in the refrigerator

Count per case : 1

Bindi - Creme Brulee Ð in ramekin 1/8
(Bindi:0650)

A creamy custard presented in a traditional ceramic ramekin (Easy caramelization)

Suggestion: sprinkle enclosed packet of sugar and wait a few moments for it to caramelize.
For a crunchier texture, sprinkle sugar and heat with a blow torch.

Count per case : 8

Bindi - Lemon Blueberry Crumb Cheesecake - (cut 16)
(Bindi:8535)

A creamy lemon cheesecake topped with blueberries and brown sugar crumbs, sits on a cookie base.

Wt. 4.56lb

Thawing time: 18 hours in the refrigerator

Count per case : 1

Bindi - Mixed Berry Cake (Cut 12)
(Bindi:3663)

Short pastry base filled with Chantilly cream, topped with a layer of sponge cake and lavishly garnished with an assortment of blackberries, raspberries, red currants and strawberries.

Count per case : 1