Forno D' Asolo:Cona D'Oro Catalog

GUSTO ITALIANO

THE REAL ITALIAN TASTE

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ITALIAN
EXCELLENCE
SINCE 1985

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A story that began in the hills of Asolo, in a small windmill in Maser (near Treviso)
which gave birth to Forno d’Asolo. In 1985, brothers Gallina decided to bring
around the freshness and fragrance of the products baked every day in the family
bakery even to those who lived far.
In March 2014, Alessandro Benetton’s Gruppo 21 Investimenti took over the Forno
d’Asolo company to promote its industrial heritage and its brand as synonymous
of superior “Made in Italy” products, to expand it far and wide, both in Italy and abroad.

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our recipe
for excellence

Accurate selection of the best ingredients
and high-tech production lines

YEAST Tradition and excellence: since 1985 Forno d’Asolo
STARTER has been using yeast starter to create only
genuine bakery products

A wide selection of sweet and savory
specialties

The best regional products to enjoy the
authentic flavor of Italian tradition and excellence
ISO 22000:2005, BRC AND IFS international
certifications: taking responsibility for our
customers for guaranteed food safety and quality

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cornetti

CORNETTO PISTACHIO

ARTICLE 95 g 40 pc 20-22 min 175°C ready to bake
3012457 3.35 oz 347°F

CORNETTO CAPPUCCINO

ARTICLE 95 g 40 pc 20-22 min 175°C ready to bake
3012458 3.35 oz 347°F

CORNETTO PLAIN

ARTICLE 75 g 50 pc 20-22 min 175°C ready to bake
MAXI 3012384 2.64 oz 347°F

cornetti

RE CORNARETTO GLAZED EXTRA APRICOT

ART. NR. 95 g 55 St. 20-22 min 175°C ready to bake
3012454 3.35 oz 347°F

Extra Apricot RE CORNARETTO GLAZED EXTRA CIOCREAM
Extra Ciocream
Extra Cream ART. NR. 95 g 55 St. 20-22 min 175°C ready to bake
3012456 3.35 oz 347°F

RE CORNARETTO GLAZED EXTRA CREMA

ART. NR. 95 g 55 St. 20-22 min 175°C ready to bake
3012455 3.35 oz 347°F

CORNARETTO GLAZED ALMOND

ARTICLE 75 g 50 pc 20-22 min 175°C ready to bake
3012351 2.64 oz 347°F

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ITALIAN PUFF PASTRIES

CONCHIGLIA CIOCREAM

ARTICLE 90 g 60 pc 20-22 min 180-190°C ready to bake
3012098 3.17 oz 356-374°F

OLE’ MILKCREAM AND CHERRY

ARTICLE 90 g 60 pc 20-22 min 180-190°C ready to bake
3012170 3.17 oz 356-374°F

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ITALIAN PUFF PASTRIES

VIENNESE BLUEBERRY

ARTICLE 70 g 90 pc 20-22 min 180-190°C ready to bake
3012214 2.46 oz 356-374°F

Blueberry

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krapfen

REGIONAL SPECIALITY BRIOCHE SICILIANA
SICILY
ARTICLE
3032132 100 g 20 pc already baked
3.52 oz

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krapfen

KRAPFEN APRICOT

ARTICLE 60 g 48 pc already baked
3032068 2.11 oz

Apricot KRAPFEN CIOCREAM
Ciocream
Cream ARTICLE 60 g 48 pc already baked
3032069 2.11 oz

KRAPFEN CREAM

ARTICLE 60 g 48 pc already baked
3032070 2.11 oz

KRAPFEN PLAIN

ARTICLE 50 g 48 pc already baked
3032077 1.76 oz

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PASTICCERIA

REGI REGIONAL SPECIALITY ALITY CODA ARAGOSTA
CAMPANIA
ARTICLE
3012083 110 g 75 pc 30 min 180-190°C ready to bake
3.88 oz 356-374°F

ONAL SPECI MINI CODA ARAGOSTA
CAMPANIA
ARTICLE
25 min 180-190°C ready to bake
3012086 25/28 g 280 pc 356-374°F
0.88-0.98 oz

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PASTICCERIA

SFOGLIATELLA NAPOLETANA

ARTICLE 110 g 75 pc 40 min 180-190°C ready to bake
3012201 3.88 oz 356-374°F

REGI REGIONAL SPECIALITY ALITY Ricotta
CAMPANIA

SFOGLIATELLA NAPOLETANA MIGNON

ONAL SPECI ARTICLE 40 g 175 pc 35 min 180-190°C ready to bake
CAMPANIA 3012200 1.41 oz 356-374°F

Ricotta

CANNOLO SICILIANO

ONAL SPECI ARTICLE 120 g 10 pc
SICILY 3032116 4.23 oz

REGI Ewe’s ricotta, candied orange andALITY
Chocolate chips
MINI CANNOLO SICILIANO
ONAL SPECI
SICILY ALITY ARTICLE 40 g 30 pc
3032024 1.41 oz
Ewe’s ricotta
REGI

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italian cakes

PEARS AND CIOCREAM CAKE

ARTICLE 1400 g 1 pc 28 cm already baked
3212043 3.08 lb 11.02”

Shortcrust pastry filled with cocoa and hazelnuts cream, topped with sliced “William”
pear and decorated with dark and white chocolate

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italian cakes

PEAR CAKE

ARTICLE 1400 g 1 pc 16 Port. 28 cm already baked
3202030 3.08 lb 11.02”

Pears and custard cream Shortcrust pastry filled with cream, plum cake and “William” pears

SOFT FRUIT CAKE

ARTICLE 1400 g 1 pc 16 Port. 28 cm already baked
3202018 3.08 lb 11.02”

Chantilly cream and soft fruit Shortcrust pastry with a layer of sponge cake filled with chantilly cream and
Lemon cream redcurrants, blackberries, black cherries, raspberries

Apple and custard LEMON CAKE

ARTICLE 1400 g 1 pc 16 Port. 28 cm already baked
3202020 3.08 lb 11.02”

Shortcrust pastry filled with lemon cream and plum cake paste

APPLE CAKE

ARTICLE 1400 g 1 pc 16 Port. 28 cm already baked
3202024 3.08 lb 11.02”

Shortcrust pastry filled with custard cream, plum cake and sliced “Golden” apple

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italian cakes

TORTA DELLA NONNA

ARTICLE 1400 g 1 pc 16 Port. 28 cm already baked
3202028 3.08 lb 11.02”

Shortcrust pastry filled with custard cream, decorated with pine nuts and
powdered sugar

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italian cakes

COCOA CAKE

ARTICLE 1400 g 1 pc 16 Port. 28 cm already baked
3202012 3.08 lb 11.02”

Cocoa and hazelnuts cream Shortcrust pastry filled with plum cake, cocoa and hazelnut cream
Apricot and almond
Walnuts ALMOND CAKE

ARTICLE 1100 g 1 pc 16 Port. 28 cm already baked
3202022 2 lb 11.02”

Shortcrust pastry filled with apricot puree and almond paste, decorated with sliced
almonds and powered sugar

WALNUTS CAKE

ARTICLE 1100 g 1 pc 16 Port. 28 cm already baked
3202026 2 lb 11.02”

Shortcrust pastry filled with a soft walnut paste, decorated with walnuts and
powdered sugar

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DESSERT

BLACK PROFITEROLES

ARTICLE 1200 g
3232025 2 lb

Cream and cocoa

24 cream profiteroles covered with a rich and creamy layer of cocoa

SEMIFREDDO WITH CHOCOLATE OF MODICA

ARTICLE

3232046 90 g 6 pc 6,5 cm

20 3.17 oz 2.55”

Dessert with chocolate of Modica

DESSERT

SEMIFREDDO WITH PISTACHIO OF BRONTE

ARTICLE 90 g 6 pc 6,5 cm
3232045 3.17 oz 2.55”

ONAL SPECIREGI REGI ALITY ALITY Dessert with ricotta mousse and Pistachio of Bronte
SICILY
Bronte Pistachio SEMIFREDDO WITH RICOTTA AND PEARS
ONAL SPECI Ricotta and pears
SICILY ARTICLE 90 g 6 pc 6,5 cm
3232044 3.17 oz 2.55”
ONAL SPECI
SICILY Dessert with ricotta mousse and “William” pears

A SEMIFREDDO WITH CIACULLI TANGERINE

ARTICLE 90 g 6 pc 6,5 cm
3232042 3.17 oz 2.55”

REGI ALITY Dessert with Ciaculli tangerine cream

Ciaculli Tangerines SEMIFREDDO WITH PEACH
Peach
ARTICLE 90 g 6 pc 6,5 cm
3232043 3.17 oz 2.55”

Dessert with peach cream

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pizza

Mozzarela, tomato, olives

FOCACCIA ITALIANA

ARTICLE 340 g 12 pc 10 min 200°C 22 cm
3102080 11.99 oz 392°F 8.66”

pizza & foca

& focaccia

FOCACCIA CAPRESE

ARTICLE 355 g 12 pc 10 min 200°C 22 cm
3102353 12.52 oz 392°F 8.66”

Stracchino cheese, rucola, mozzarela

accia

pizza & focaccia

SORRENTINA MOZZARELLA AND TOMATO

ARTICLE 150 g 16 pc 15 min 190°C 26 x 5 cm
3102105 4.23 oz 374°F 10.23x1.96”

SORRENTINA GRILLED VEGETABLES

ARTICLE 140 g 16 pc 15 min 190°C 26 x 5 cm
3102303 4.93 oz 374°F 10.23x1.96”

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pizza & focaccia

Rosemary

GENOESE FOCACCIA WITH ROSEMARY

ARTICLE 600 g 5 pc 5 min 220°C 30 x 40 cm
3402011 5.16 oz 428°F 11.81x15.74”

Oil pizza & focaccia

GENOESE FOCACCIA WITH OIL

ARTICLE 600 g 5 pc 5 min 220°C 30 x 40 cm
3402009 5.16 oz 428°F 11.81x15.74”

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PANPIZZA Olive

ARTICLE 100 g 2 x 13 pz 14 cm
3402075 3.52 oz 5.51”

GENOESE FOCACCIA WITH OLIVES

ARTICLE 900 g 5 pc 5 min 220°C 30 x 40 cm
3402021 15.74 oz 428°F 11.81x15.74”

es

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OliOvelisves GLOSSAR

Unit
Case
Pack
Case
Tray
Porti
Thaw
Don’
Diam
Baki
Temp
Fryin

Tem
Furth
Curv
Strai

RY

weight
e weight
kage weight
e

ions
w and serve
’t defrost
meter
ing time in the oven
perature of the oven
ng time

mperature of the microwave
her specifications
ved Cornetto
ight Cornetto

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