Biscottoni Farro biologico italiano e Miele Fiori di Arancio Sicilia

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. Over the years, this passion led to the creation of his own Opificio del biscotto (biscuit workshop): this is how the Biscottoni Farro biologico italiano e Miele Fiori di Arancio Sicilia Biscottoni Farro biologico italiano e Miele Fiori di Arancio Sicilia came to be. It all began in the 1980s in a small town in Sicily. Here, little by little, 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. In 2004, he moved to Trieste. Here, every day, with passion he makes simple products special for everyday pleasures like Frolle biscuits! Together with artisanal skill, the quality of the ingredients is the foundation for creating an excellent product. Normandy butter, free-range eggs, and single-variety organic spelt flour. A flour that is low in gluten but high in protein value. Every stage of processing, starting with the selection of ingredients, is carefully controlled. The dough, the baking, right through to the packaging. All in favour of quality. Discover the artisanal Frolle biscuits made with a careful selection of ingredients, with organic spelt and whole spelt flour with Sicilian orange blossom honey! The classic milk biscuit, made rich in properties thanks to spelt and honey. The Biscottoni are the result of dedication and passion for pastry making, combined with research and selection of top-quality ingredients with the ultimate goal of pursuing quality

The Biscottoni milk biscuits made the old-fashioned way, perfect for dunking!