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Cantucci, traditional Italian biscuits, are more than just a dessert: they have a story that dates back to the early 1900s and a recipe faithfully handed down by our grandmothers. Their name derives from the term ‘cantellus’, piece or slice of bread, and their distinctive characteristic is double cooking. Initially, the dough is cooked for about 30 minutes, then it is sliced and cooked again for 7-8 minutes until crispy. This process gives them a unique texture and irresistible flavor. In Abruzzo, Cantucci are traditionally accompanied by a good coffee or a glass of Vin Santo, although some prefer to enjoy them with Abruzzo ratafia, known as the elixir of Abruzzo, whose properties the poet Gabriele D’Annunzio praised aphrodisiacs
| Weight | 220 g |
|---|---|
| Dimensions | 13 × 6 × 19 cm |
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