Florian Biscuit Selection
Florian pâtisserie introduces a new selection of biscuits 100% handmade, with the best quality ingredients and according to the traditional recipes. A crunchy and tasty mix of flavours to be enjoyed every moment of the day: at breakfast, or for a sweet break, better accompanied with a steaming cup of tea, coffee, chocolate… or at the end of the meal, as a dessert.
Each biscuit has a story to tell.
Esse or Buranei biscuits originated from Burano and their name come from their “S” shape. These biscuits were made by the fishermen’s and sailors’ wives because ideal to be stored even for long times. Traditionally consumed during Easter time, they later started to be eaten all year round.
Zaeti, in Italian “yellowish”, take the name from their typical yellow colour because made with maize flour with the addiction of raisins. Belonging to the Venetian tradition, these biscuits have a long history: even Carlo Goldoni, a renowned Venetian playwright of the XVIII century, mentioned them in his works.
Brutti ma buoni (literally “ugly but tasty”), despite their irregular and not tempting shape, are quite delicious: the almond taste combined with the hazelnut leaves an exquisite taste in your mouth.
Cantucci are a typical product from Tuscany. Made of almonds and flour, these dried biscuits are among the excellence of the Italian confectionery tradition since the end of the XVII century. Best accompanied with desserts wines, like “vin santo”.
Baci al cioccolato, literally “Chocolate Kiss”, are the Florian version of the traditional Baci di Dama (lady’s kiss): a classic of the Italian pâtisserie that comes from the Savoia court, as a request of the first Italian King Vittorio Emanuele II in 1852.
Wrapped in a fancy and elegant box to collect, reproducing a detail of the Liberty Room of the Caffé Florian, this selection of biscuits could be an excellent gift box to satisfy all the gourmand palates.