The golden colour, the thickness of each rusk, the wonderful fragrance, the crispness and the crunchiness, make them simply unique.
The secret rusk recipe is unaltered and the processing time respects natural leavening. More than ten hours of rest are needed to get such a good, thick and golden rusk.
When you taste Gentilini Classic Rusks, you can perceive the unique sweetness and...
The golden colour, the thickness of each rusk, the wonderful fragrance, the crispness and the crunchiness, make them simply unique.
The secret rusk recipe is unaltered and the processing time respects natural leavening. More than ten hours of rest are needed to get such a good, thick and golden rusk.
When you taste Gentilini Classic Rusks, you can perceive the unique sweetness and...
The reason why Novellini are so good is because they are still made following the ancient recipe created by Pietro Gentilini in the 1890s, with fresh milk and only good wild flower honey. The dough of the Novellini is worked with real bronze dies that, thanks to the vital contribution of our workers, help them to get their exquisite taste and unique crispness.
The reason why Novellini are so good is because they are still made following the ancient recipe created by Pietro Gentilini in the 1890s, with fresh milk and only good wild flower honey. The dough of the Novellini is worked with real bronze dies that, thanks to the vital contribution of our workers, help them to get their exquisite taste and unique crispness.
Simply the best. Atene is made with simple ingredients like flour of very high quality grade, sugar beet and cane sugar. The decorations on the surface, inspired by the beauty of ancient Greece, make a unique biscuit. To give you every day all the magic of a moment to savor.
Simply the best. Atene is made with simple ingredients like flour of very high quality grade, sugar beet and cane sugar. The decorations on the surface, inspired by the beauty of ancient Greece, make a unique biscuit. To give you every day all the magic of a moment to savor.
The recipe is the original one, the ingredients are quite simple: flour, eggs and sugar. This is the secret of a timeless classic in Italian pastry-making confectionery: the Vicenzovo Savoiardo. The original Italian ladyfinger, prepared with 26% of fresh eggs, still sticks today to the characteristics that made it achieve the product certification, the first one in Italy. The quality of our...
The recipe is the original one, the ingredients are quite simple: flour, eggs and sugar. This is the secret of a timeless classic in Italian pastry-making confectionery: the Vicenzovo Savoiardo. The original Italian ladyfinger, prepared with 26% of fresh eggs, still sticks today to the characteristics that made it achieve the product certification, the first one in Italy. The quality of our...
Italian biscuits made from wheat flour and decorated with white frosted sugar on top. They are delicious with tea or coffee anytime of the day. Doria continues to produce it faithfully and with love in its simple and linear form, in its classical and elegant package with its sweet and uniquely fine taste.
Italian biscuits made from wheat flour and decorated with white frosted sugar on top. They are delicious with tea or coffee anytime of the day. Doria continues to produce it faithfully and with love in its simple and linear form, in its classical and elegant package with its sweet and uniquely fine taste.
The Lingue di gatto by Matilde Vicenzi are light and crumbly biscuits with a long and narrow shape reminiscent of a cat’s tongue; hence their original name. Made with only egg whites, sugar, butter and flour, they are the ideal biscuits to accompany tea, for a light break, or to taste creams, puddings or ice cream.
The Lingue di gatto by Matilde Vicenzi are light and crumbly biscuits with a long and narrow shape reminiscent of a cat’s tongue; hence their original name. Made with only egg whites, sugar, butter and flour, they are the ideal biscuits to accompany tea, for a light break, or to taste creams, puddings or ice cream.