Cantucci - Italian Almond Cookies

F08V003

Cantucci Biscuits are famous in the world. Crispy and flavorful biscotti, also known as "Cantuccini", are Italian almond biscuits twice-baked, oblong-shaped. They are great dipped in Vin Santo or other sweet wines. Cantucci Biscuits are palm oil free. Produced by Padua prison inmates at Giotto social co-operative, a fine pastry lab behind the jail walls. Available in a cardboard box of 200gr. 

More details

This product is no longer in stock

Invia ad un amico

Penne Mancini 500 gr

Penne Mancini 500 gr

Le Penne Mancini sono una pasta artigianale prodotta con grano coltivato nei campi dell'azienda. Le Penne Mancini sono estremamente versatili e esaltano qualsiasi tipo di sugo: da quelli più tradizionali a base di carne e pomodoro, a quelli più originali a base di formaggi e verdure. Le Penne Mancini sono ottime anche per la preparazione di pasticci di pasta al forno. Confezione da 500 gr.

Destinatario :

* Campi richiesti

  o  Annulla

5,00 €

Invia ad un amico

Penne Mancini 500 gr

Penne Mancini 500 gr

Le Penne Mancini sono una pasta artigianale prodotta con grano coltivato nei campi dell'azienda. Le Penne Mancini sono estremamente versatili e esaltano qualsiasi tipo di sugo: da quelli più tradizionali a base di carne e pomodoro, a quelli più originali a base di formaggi e verdure. Le Penne Mancini sono ottime anche per la preparazione di pasticci di pasta al forno. Confezione da 500 gr.

Destinatario :

* Campi richiesti

  o  Annulla



Product by:

CANTUCCI - ITALIAN ALMOND COOKIES

Cantucci or "Cantuccini" or Biscotti di Prato are an icon of the Italian confectionery and famous all over the world.


These almond biscuits are crunchy and scented, the dough pulled by hand is cut into slices diagonally while it is still hot.


The typical Cantucci dry biscuits reach their perfection as an accompaniment to Vin Santo and fine sweet wines, to Limoncello and with a good cup of coffee when you want to give yourself a break


Without palm oil


INGREDIENTS:

wheat flour "00", sugar, almonds (17%), fresh eggs, butter, leavening agent (By-disodium phosphate, sodium carbonate, starch), salt, natural vanilla flavour, natural almond flavour.


Underlined items are allergens. Contains gluten.

(Produced in a laboratory that uses sesame seeds, nuts, milk, eggs).


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 483 kcal (2023 kJ)
  • fat: 22.0 g (of which saturated fatty acids: 9.88 g)
  • carbohydrates: 59.7 g (of which sugars: 32.7)
  • proteins: 9.6 g
  • salt: 0.63 g


AWARDS

To Giotto - the Padua Prison pastry lab:

2007 – Silver Plate Prize by Italian Cuisine Academy.

2008 – Best Pastry Lab of the Year – Golosaria.

2009 – Gambero Rosso’s Top Ten for Christmas and Easter Cakes.

2010 - Dino Villani Award by Italian Cuisine Academy.

2011 - Gambero Rosso’s Top Ten for Christmas and Easter Cakes.

2012 – First Prize by the public at Taste, Florence.

2012 – Gambero Rosso Golden Book.

2013 - Best Pastry Lab of the Year – Golosaria.

2015 - Gambero Rosso’s Top Ten for Christmas and Easter Cakes.

2018 - Excellence Award for Artisan Classic Panettone Cake by "The WineHunter Award" .

2018 - Excellence Award for Pralines Of Chocolate by "The WineHunter Award" .


Statistically in Italy and the world, 80% of inmates coming out of prison goes straight back to crime.

Recidivism of prisoners of the cooperative Giotto is under 2%.

This is the prize that Giotto Bakery cares most about.


Available in a cardboard box of 200gr.



FIND OUT MORE

CANTUCCI - ITALIAN ALMOND COOKIES

The first official mention of the Cantucci, under the name of "Biscotti alla Genovese", is in a manuscript of 1700 kept at the State Archive of Prato (Tuscany).


The dictionary of the Accademia della Crusca in 1691, speaks of Cantucci as "sliced biscuits, of fine flour, sugar and egg white".

Almonds come in the recipe as a variation, consolidated in the second half of the nineteenth century.


It is precisely at this time that Antonio Mattei, pastry chef of Prato, fixed the recipe that later became the official one.

With this recipe, Cantucci will receive recognition at the universal exhibition in Paris in 1867 and become famous all over the world.

Accessories