There was a time when pudding was a classic savory dish. In France when we talked about boudin blanc And boudin noir in fact, we were referring to sausage and black pudding. Even in Italy, especially in Veneto, pudding was mainly linked to savory ingredients. The very etymology of the term refers to the "animal casing" used to enclose sausages.
Today, as we well know, the classic flavor of pudding that comforts our taste buds is predominantly sweet and it would be difficult for us to imagine serving it accompanied by salad.
If when you hear about this dessert the spoon materializes in your mind as it sinks into the soft cream with a delicate flavor and your eyes ask for the typical color of chocolate or vanilla, put on your apron because we have two products that are right for you.
One of these is ours prepared chocolate pudding dessert which, with the addition of 1 liter of milk, will give you eight delicious portions containing the sweetest notes of cocoa. Its variant on vanilla , also ready in a few minutes, will instead be a symphony of honeyed flavours.