Whole Wheat and Raw Cane Sugar Biscottoni

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. Over the years, this passion led to the creation of his own Biscuit Workshop: this is how the Whole Wheat and Raw Cane Sugar Biscottoni came to be Whole Wheat and Raw Cane Sugar Biscottoni It all began in the 1980s in a small town in Sicily. Here, step by step, he learned the trade in a pastry shop and discovered his passion. From there, a long journey followed, rich in study and product knowledge to uncover the secrets of 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 shortbread pastries! Alongside artisan skill, the quality of the ingredients is the foundation for creating an excellent product. Normandy butter, free-range eggs. Single-variety organic spelt flour. A flour that is low in gluten but high in protein. Every stage of production, starting from the selection of ingredients, is carefully controlled. The dough, the baking, right through to the packaging. All in favour of quality. Discover the artisan shortbread pastries made with a careful selection of ingredients, including whole wheat Italian flour and Sicilian orange blossom honey! Milk biscuits made with exceptional ingredients! Simple and genuine! Biscottoni are the result of dedication and passion for pastry-making, combined with research and the selection of top-quality ingredients, with the ultimate aim of pursuing quality

Biscottoni milk biscuits made the traditional way, perfect for dunking!

Biscottoni are the result of dedication and passion for pastry-making, combined with research and the selection of top-quality ingredients, with the ultimate aim of pursuing quality