The Story Behind Cantucci

Cantucci are among the most recognisable Italian biscuits.

Originating in Tuscany, they are traditionally baked twice. First as a loaf, then sliced and returned to the oven to dry and crisp.

The result is a biscuit designed to last.

Historically, cantucci were often stored for weeks. They travelled well and were perfect with wine or coffee.

Their texture invites dipping, breaking, and sharing.

They are not delicate biscuits. They are durable companions to conversation.