Authentic Traditional Recipe Fetta Biscottata

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 has led to the creation of his own Biscuit Workshop: this is how the Authentic Traditional Recipe Fetta Biscottata came to be

Authentic Traditional Recipe Fetta Biscottata

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 path was taken, rich in study and product knowledge in order 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 pastries! Alongside craftsmanship, the quality of the ingredients is the foundation for creating a product of excellence. The rusk slices are handmade weekly with Type 1 wheat flour and with no added sugars. Attention here is always focused on quality and the selection of the finest raw materials. Every stage of production, starting from the selection of ingredients, is carefully checked. The dough, the baking, right through to the packaging. Everything is geared towards quality. Discover the artisan rusk slices made with a careful selection of ingredients and great attention to quality. Made with sourdough starter, Type 1 wheat flour and eggs from free-range hens! A rusk slice that tastes of wheat, just as tradition demands: it is double-toasted and slow-leavened. The eggs used come from free-range hens. Made with Italian Type â1â and Type â0â soft wheat flour. This is the classic, timeless rusk slice. Giuseppe Pintaudi has achieved an importantgoal: bringing to the tables of many Italians his best interpretation of baked goods to enjoy every day!