Pintaudi was born from the passion of Giuseppe Pintaudi, who found 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 hisÂ
Opificio del biscotto (Biscuit Workshop): this is how theÂ
Piedmont Hazelnut and Fine Cocoa Biscottoni came to be
Piedmont Hazelnut and Fine Cocoa Biscottoni
It all began in the 1980s in a small town in Sicily. There, little by little, he learned the craft in a pastry shop and discovered his passion. From there, a long journey followed, rich in study and product knowledge, aimed atÂ
uncovering the secrets of the ingredients, research, and practice, lots of practice.
Since 2004 he has been based in Trieste. Here, every day, with passion, heÂ
makes simple products special for everyday pleasures like Frolle shortbread biscuits!
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Alongside artisan skill, the quality of the ingredients is the foundation for creating an excellent product. TheÂ
butter from Normandy, free-range eggs. TheÂ
single-variety organic spelt flour. A flour low in gluten but high in protein.
Every stage of production, starting with the selection of ingredients, is carefully controlled. The mixing, the baking, right through to packaging. All in the name of quality.
Discover theÂ
artisan Frolle biscuits made with a careful selection of ingredients, includingÂ
Piedmont hazelnuts andÂ
Domori fine cocoa! The biscuit that reinterprets the Italian tradition of gianduja with cocoa and hazelnuts! A milk biscuit made with exceptional ingredients!
The Biscottoni are the result ofÂ
dedication andÂ
passion forÂ
pastry-making, combined with research andÂ
the selection of top-quality ingredients, with the ultimate goal ofÂ
pursuing qualityÂ
The texture is rustic and crumbly, designed to enhance the natural crunchiness of the hazelnuts, while the enveloping aroma of cocoa gives a deep, lingering note. Perfect to enjoy at any time of day: with a coffee, to end a meal, or as a little treat to share
The milk biscottoni, made the traditional way,
perfect for dunking!