Pastry Coffee & Chocolate

The “Cialde di Montecatini” are fragrant typical Tuscan biscuits from the homonymous city: Montecatini Terme. Produced following the traditional recipe based on flour, milk, eggs, sugar, and almonds.
The recipe has an ancient history and comes from afar. Flour, milk, and eggs give life to the sheets, very thin and fragrant, finely stamped with one of the symbols of the city, and filled with sugar grains, almonds, and vanilla. 
Ideal as a dessert, perfect as a snack, so rich in substances thanks to almonds and their properties. They are the marvelous accompaniment to tea and coffee. They go perfectly with ice cream.
 

Marabissi, 60 years of history, passion, and sweetness. Fine artisan biscuits of the tradition of the Marabissi family since 1948 proposed in delicious colored tins.

For three generations, Marabissi has epitomised the very best in traditional Italian biscuits. The history of Marabissi began more than sixty years ago. This is one of the latest tasty versions enriched with chocolate and a pinch of salt.

Marabissi, 60 years of history, passion, and sweetness. Fine artisan biscuits of the tradition of the Marabissi family since 1948 proposed in delicious colored tins.

These are the typical and the most famous biscuits from Tuscany, which has been copied a lot. Marabissi recipe? Just the quality of raw materials and the skill in enhancing them, according to the traditional Tuscan way. Enjoy them with a good coffee, cappuccino, or with a glass of Vinsanto, the typical Tuscan dessert wine.

Panforte is a traditional sweet of Siena, which is produced with honey, spices, and dried fruits. The pairings work best with semi-mature cheese like pecorino (sheep cheese) or soft goat cheese, with washed rind cheese like Taleggio or Fontina or flowered rind cheese like Brie, Camembert, and our "Buccia di Rospo". Let yourself go into a journey in the past, discover traditions, and authentic taste.

The Classic version is the one that made history is a blend of five different dark chocolate, cocoa powder and a drop of milk cream. Without eggs, butter or flour. Three simple components for a large soft and creamy chocolate, with an intense and persistent taste, to be enjoyed at room temperature to capture all the immediacy and goodness of its ingredients. Excellent if accompanied with pears caramelized in a pan with red wine, a little sugar and spices, a sprig of whipped cream or an almond biscuit.
They are vacuum packed to keep their fragrance and goodness for months.
They must be kept at a controlled temperature (+ 2 / + 4 ° C) and leave them at room temperature a little before consuming them to better appreciate the enveloping flavors of these wonderful cakes.

 

Pistocchi family has been working together in their Florentine laboratory for 30 years. They make everything by hand and by mixing up to seven different types of fine chocolates. "Cioccoriso" is created with a very fine white artisan chocolate. A sweet treat for both adults and children, light and delicious.