Big Butter and Madagascar Vanilla Biscuits

Pintaudi was born from the passion of Giuseppe Pintaudi, who discovered his love for pastry-making at a very young age in his native Sicily. A passion that over the years led to the creation of his own Biscuit Workshop: this is how the Big Butter and Madagascar Vanilla Biscuits came to be Big Butter and Madagascar Vanilla Biscuits It all began in the 1980s in a small town in Sicily. Here he slowly learned the craft in a pastry shop and discovered his passion. From there, a long journey followed, rich in study, product knowledge to uncover the secrets of the ingredients, research and practice, lots of practice. Since 2004 he has been based in Trieste. Here, every day, with passion he makes simple products special for everyday pleasures like shortcrust biscuits! Along with artisan mastery, the quality of the ingredients is the foundation for creating an excellent product. Normandy butter, free-range eggs. The single-variety organic spelt flour. A flour low in gluten but with a high protein value. Every stage of production, starting from the selection of ingredients, is carefully controlled. The dough, the baking, right through to packaging. Everything geared towards quality. Discover the artisan shortcrust biscuits made with a careful selection of ingredients including Madagascar Vanilla pods! The classic milk biscuit made with exceptional ingredients! The Big Biscuits are the result of dedication and passion for pastry-making, combined with research and the selection of top-quality ingredients, all with the ultimate goal of pursuing qualityÂ