Cantucci Forno La Toscana
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Among the bakery products of the Tuscan tradition can not miss the cantucci or cantuccini.
These are handmade in the San Baronto Tuscan Fork Laboratory.
They are biscuits characterized by the contrast of sweet almond-almond and accompany Vin Santo.
Package: 250 g
The first definition of this cookie is found at the end of 1600 in the dictionary of the Academia della Crusca*. Here the cantuccio is described as a "sliced biscuit, flour of flour, with sugar and clear of egg".
Originally, therefore, almond was not used, and appears to have been introduced around the middle of the 1800s to create the pleasant sweet-bitter contrast that still characterizes these cookies.
The most famous cantucci are certainly those of Prato city, but in fact this sweet has for centuries belonged to the whole Tuscan tradition, so much so that the Tuscany Region has named this type of biscuits Traditional Agri-food Product (PAT).
*The Accademia della Crusca is an Italian linguistic institution that brings together researchers and experts in linguistics and philology of the Italian language.
Nutritional facts for 100 g of product
Energy 1880 KJ/ 450 kcal
Fats 19 g
Saturated fatty acids 5 g
Carbohydrates 57 g
Sugars 39 g
Proteins 11,4 g
Salt 0,43 g
|Brand||Mati Biscotti e Dolci|
|Place of production||Lamporecchio - Pistoia|
|Ingredients||Wheat flour, sugar, almonds Tuono Siciliy (25%), eggs, butter, paste of candied orange peel, acacia honey, yeast, salt, vanilla.|
|Allergen||Gluten, eggs and nuts|
|Return policy||Yes - See section Returns and Refund|