More than 20 recipes for more than 20 shapes. For us every biscuit has its own identity, which we find not only in its taste, but also in its appearance.
We bake more than 20 different types of biscuits every week. The traditional Venetian Bussolà and Zaeti biscuits, the classic Cats’ tongues, the very light Novaresi biscuits and lots and lots of shortbreads: simple or with special doughs based on spelt or khorasan wheat, or enriched with hazelnuts, chocolate, almonds, coconut or coffee.
More than 20 recipes for more than 20 shapes. And we dedicate a different process to each of them, from shaping by hand to simple cuts, from shapes made with classic moulds to the stressed lines piped with a piping bag. An extraordinary variety, clearly visible through our transparent packaging.
Another characteristic that all our biscuits have in common is the choice of top quality ingredients.
We only use stoneground organic flour, which preserves the maximum nutritional values and all the flavours of the grains.
As tradition dictates, butter has an important role in our shortbreads, therefore we use centrifuged, dairy butter, which provides a delicate milky aroma.
We only use fresh yellow yolk eggs from local farms, where the chickens are free range and fed with non-GMO feed.
Then we add different ingredients to the mix, all chosen with utmost care, following the recipe of local tradition or letting our creativity run wild. Just to cite a few: PGI Piedmont hazelnuts, Australian Six Crown sultanas, Gianni Frasi Giamaica coffee, which we rigorously prepare in a percolator, before pouring it into the mix. From the classic breakfast shortbread to richer recipes for a more gluttonous break, our biscuits really can satisfy all tastes.
The “Free From Range”
To meet special needs, we have also created the Free From range. As well as gluten-free biscuit rings, there are five recipes without butter, replaced with an emulsion of cocoa butter, rice oil and olive oil.