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Italian savoury biscuits and grissini

The Italian aperitivo often begins with something to crunch. Our savoury biscuits come from Pasticceria Giotto, the fine pastry workshop inside the Due Palazzi prison in Padua. The Picciottelli grissini come from Cotti in Fragranza in Palermo, a workshop born at the Malaspina institute. Two houses that turn work done well into a second chance.

Giotto's biscuits come in three recipes: cheese and pepper, with pecorino romano PDO; saffron and grana padano PDO, in memory of risotto alla milanese; anchovy and onion, Venetian in spirit. Each comes in a 180 g size for sharing and a 35 g pocket size. The Picciottelli, rustic grissini with extra virgin olive oil and thyme, go with a glass of wine, a tapenade or a vegetable cream from La Madre Terra.