Desideri Family produces traditional Tuscan pastry since the early 1900s. Their story begins with the skillful and meticulous work of the great-grandfather Stefano Desideri who sold his delicious pastry specialties as a peddler in the hundred fairs of the Tuscan villages. “Brigidini di Lamporecchio”, “Cialde di Montecatini”, “Brutti ma Buoni” are the wonders of Tuscan pastry.
These are the typical and the most famous biscuits from Tuscany, which has been copied a lot. The Marabissi secret recipe: just use the best ingredients and the manual treatment, according to the traditional Tuscan way. Enjoy them with a good coffee, cappuccino, or with a glass of Vinsanto dessert wine.
The Delizie with almonds and candied fruit are excellent paired with a classic sweet wine of our tradition such as Vin Santo or a Moscadello. Excellent to try with a fortified wine like our Spinello: a true explosion of flavours.
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.
These are the typical and the most famous biscuits from Tuscany, which has been copied a lot. The Marabissi secret recipe: just use the best ingredients and the manual treatment, according to the traditional Tuscan way. Enjoy them with a cup of good coffee, cappuccino, or with a glass of Vinsanto dessert wine.
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 are made in a very thin and fragrant layer, finely stamped with one of the symbols of the city, filled with sugar grains, almonds, vanilla, and, in this version, coated with dark chocolate.
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.