Ugly but good, indeed very good

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Ugly but good, indeed very good



THE ugly but good they are “poor” sweets, made with meringue and hazelnut grains, originating in the Novara area and widespread throughout Italy with regional variations, all delicious and to be discovered. They owe their name uneven appearance, a little raw, ugly indeed, but also with a unique, delicate but intense flavor. With a light and crumbly consistency, they literally melt in the mouth, just like a meringue, and then surprise upon contact with the hazelnut grain that crowns the magnificent sensation of genuine goodness that these biscuits offer. As for their nutritional value, they have an absolutely balanced intake of carbohydrates, proteins and fats, a biscuit counts about 70/75 kilocalories. Preparation is very easy, fast and cost-effective. In fact, sugar, eggs and hazelnuts will be enough for get about 30 ugly but good to be enjoyed at home with the family, accompanied by a tea, a glass of raisin wine or a hot chocolate, or to be wrapped and given to friends and relatives. Just like other traditional products, such as Cantucci or Gingerbread, even the ugly but good ones can be kept in the pantry for up to 7/8 days.


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