Our absolute specialties.
Cantucci are a special type of dried biscuits, obtained by cutting slices from the hot dough, which is composed exclusively of flour, sugar, eggs, almonds and pine nuts. Their name derives from "canto", which in old Tuscan dialect means "corner", or from "cantellus", which in Latin means a piece or slice of bread.
The history of the recipe dates back to the history of Ancient Rome, when during celebrations and ceremonies people used to prepared almond sweets, covered by a glaze of honey and spices.
These sweets were intended exclusively for celebrations of noble people and aristocrats, but, over time, they began to be prepared also by less prosperous citizens who had to decrease their costs by using dough of flour mixed with almonds. These cookies were taken on long journeys or during the wars, and, thanks to the fact that they were cooked without yeast and naturally dried, they were kept for a very long time, thus providing sustenance without taking up much space. Plinio il Vecchio, a Roman writer and scholar, claimed that these biscuits would be edible even after centuries.
From the second half of the sixteenth century, these sweets mixed with flour, honey and almonds became "noble" sweets again, appreciated at the Medici court and in particular by Caterina dei Medici. The term "Cantuccio", however, officially appeared only in 1691, thanks to the italian Accademia della Crusca which included it in its Vocabulary, describing it as "Sliced biscuit, made with flour, sugar and egg white".
The first cantucci were produced in Pisa, but almonds became part of the official ingredients only in a second moment, until becoming a typical element from the mid-nineteenth century.
Today, in our artisan workshop, we create and experiment new tastes and combinations of these traditional biscuits, which are loved and appreciated by customers all over the world.
We only use type 1 and type 2 flours and we process our biscuits entirely by hand, thus managing to obtain truly artisan, particular and authentic flavors, thanks to our scrupulous research of high quality raw materials.
Our selection leaves even the most demanding palates satisfied. Would you like to try our Biscuits with Dark Chocolate, for a deep and intense taste? Or maybe you prefer biscuits that recall the flavors of Italian forests, made with Chestnut flour and hazelnuts from Piedmont? And who can resist the softness of our Biscuits with Figs? In the end, you might prefer the classic taste of Cantucci with almonds, produced following the original recipe of the past.
Traditionally Cantucci are sold accompanied with another Tuscan confectionery specialty, the Brutti ma Buoni, namely "Ugly but good". In their original recipe, they are produced from the mixture of almond paste, hazelnuts and egg whites.
In our laboratory located in Via de 'Macci we produce one of our exclusive products: the Brutti ma Buoni with Pistachio, which with their intense and unrepeatable taste have conquered the hearts of local people and travelers from all over the world.