Melighe
delicate cornmeal biscuits
Made with fine cornmeal rather than wheat, they carry a naturally rustic character.
Shaped in their distinctive spiral, they are crumbly, pale and lightly toasted.
The Biscuits
Baked Traditions
Shaped by time, by hands, and by the quiet rituals of everyday life. Each biscuit carries its own character. Each one belongs to a place, a season, a memory.
They are baked slowly — and discovered the same way.
Taralli
sweet glazed rings
Hand-shaped and coated in sugar, with a light, crisp finish.
A note of white wine balances the sweetness — sun-warmed and unmistakably southern.
Paste di Mandorla
soft almond biscuits
Soft and fragrant, with notes of honey and almonds.
They open slowly on the palate — where flavour lingers, carrying the warmth of the sun.
Cantucci
twice-baked almond biscuits
Deeply golden, with whole almonds set into a dry, structured bite.
Recognisable by their firmness — and by how well they sit beside a glass of sweet wine.
Ravioline
filled pastry biscuits
Hand-folded and sealed with a fork, with a soft fruit filling held inside a lemon-scented dough.
Closer to a small, sweet raviolo than a biscuit — each one complete on its own.
Crumiri
buttery ridged biscuits
Rice flour gives them a fine, delicate bite.
Light and composed, they belong to the slower part of the afternoon.
Brutti e Buoni
hazelnut meringue bites
Soft and textured, rich with roasted nuts and an irregular beauty.
They are made for moments of pure indulgence, with coffee or on their own.
When they come together, you reach for one, then another — not to compare them, but to enjoy them side by side.
See the trays
Freshly baked assortments, ready for your table.