Traditional handmade biscotti from Tuscany with dried apricots.
Dehydrated apricots 50% (apricots, antioxidant: E220), WHEAT flour type"00", sugar, EGGS, butter (MILK), raising agent (disodium diphosphate, soda bicarbonate, maize starch) Allergy advice: for allergens, see ingredients in BOLD. Contains sulphur dioxide. May contain traces of NUTS and SOYA. Store in a cool dry place
How to use
A great match for a cappuccino or crumbled over gelato.
Tuscany is a central region of Italy known for its beautiful scenery, dedication to the arts, architecture and being the birth place of Italian Renaissance. The territory is two-thirds hilly and one-quarter mountainous. The remainder is constituted of the plains that form the valley of the Arno River making the cultivation of agriculture more difficult. However, the farming they have still contributes a vast amount to the economy with a lot of grains, olives and wheat being grown. Truffles, a sought-after food in Tuscany and regarded some of the best in the world. They are considered very highly in the culinary world for their distinctive pungent smell and taste. Unfortunately, you won’t be able to see any Truffle Hogs sniffing out any of these little pricey mushrooms because of the ban in using them since the 1980’s (probably because they are notorious for eating them when found). The regions capital is Florence, a dense and incredibly historic city with rich culture that is scattered with Florentine Renaissance buildings. Tuscany isn’t just known for its famous sights such as the Duomo, or Da Vinci’s ‘Annunciation’ painting, it has its own unique and interesting cuisine. Ribollolita is a Tuscan bread soup, usually made by reheating old minestrone and adding stale bread. Like a lot of Italian dishes, Tuscan dishes are influenced by ‘peasant dishes’. Furthermore, Tuscany grows very good grapes, one of which is used in it's Chianti, which is famous for being served in a traditional straw Fiasco – its also pairs well with Liver, according to Hannibal Lector.