Cantucci Al Cioccolato Almond Biscotti Dipped in Chocolate. 200g

Regular price
Sale price
Regular price
Traditional Italian Biscuits from Tuscany, Dipped in Milk Chocolate These Italian Biscuits are baked in the shape of ...

Tuscany - Read more



Traditional Italian Biscuits from Tuscany, Dipped in Milk Chocolate

These Italian Biscuits are baked in the shape of a loaf, then sliced straight out of the oven and allowed to dry naturally until they become crunchy They are the dipped generously in milk chocolate.

They are typically served with Vin Santo, a wonderful Tuscan dessert wine, but these are perfectly suited to dipping in a cappuccino mid morning.

Luxury Italian Sweets and Treats

For 60 years and three generations, our producer in Chianciano, Siena has epitomised the very best in traditional Italian biscuits. A story that began more than sixty years ago with the Tuscany's famous “Cantucci”, baked according to signora Jole’s recipe.

The company is now under the stewardship of Jole's Grandson, Massimiliano, upholding the traditions and recipes of the region that he grew up with.




Nutritional information (typical value for 100g)


Tuscany (Toscana in Italian) is a central region of Italy known for its beautiful scenery, dedication to the arts, architecture and being the birthplace of the Renaissance. It is a hilly – and in places mountainous – region, but the plains of the Arno river produce an abundance of grains, olives and wheat.

Truffles from Tuscany are regarded as some of the best in the world for their distinctive pungent smell and taste. They used to be sniffed out by trained pigs (known as ‘truffle hogs’) but they were banned in the 1980’s because of their tendency to damage the delicate truffles in their enthusiasm.

Tuscans are particularly keen on their bread, and many a meal starts with a simple bruschetta (known as fettunta in Florence): a freshly toasted slice of Tuscan bread, rubbed with garlic, drizzled with a green olive oil and sparingly sprinkled with salt. Any leftover bread is put to good use, such as in panzanella, a bread and tomato summer salad, or ribolita, a bread soup usually made by reheating old minestrone and adding stale bread (the name means ‘boiled twice’).

Last but by no means least, Tuscany grows very some good grapes. It is home to some of the world’s greatest wine regions: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano amongst others. It is also known for the dessert wine Vin Santo.