Light and crispy, these chocolate are prepared with ingredients such as butter, sugar, eggs and flour. Nonna Ada used to prepare them every morning for her grandchildren Marco and Luca and we still use to dip them into milk or coffee at breakfast but whatever they are extraordinary also dipped into milk, hot chocolate, tea, chamomile and herbal tea or milk almond

• Since 1959 at Ponte D’Arbia, in the heart of the Val D’Arbia alongside Via Francigena (Tuscany) Marini Giovanni's family (all of his friends remember him as “Nanni”), from 1984, daily offers to the gourmands all over the world the wonderful fruits of the ancient pastry tradition of Siena.
• These beautiful pieces of art bring together simple ingredients to create a masterpiece.
• Every occasion is good to eat biscottoni.