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| Preparation of citrus barks |  |
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Processing the dried fig |
| Stuffing of the "Crocette" with almonds and citrus barks |  |
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Processing the "Crocette" is handmade according to the tradition |
| Pressing the "Crocette" |  |
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Cooking in the oven (200° degrees)
During this phase the product is perfectly sterilized. |
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Covering with chocolate. |
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The fig is covered with chocolate. |
| Last phase: pressing and packaging, always handmade. |
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