The love of tradition belongs to Ghiott from the beginning. A passion inherited in the 50s by its founder, Enzo Salaorni leading up to the present day the same quality values. Today, as then, the observance of a traditional method and the use of simple ingredients continue to be the rule for Ghiott. The modernization
The love of tradition belongs to Ghiott from the beginning. A passion inherited in the 50s by its founder, Enzo Salaorni leading up to the present day the same quality values. Today, as then, the observance of a traditional method and the use of simple ingredients continue to be the rule for Ghiott. The modernization of the means of production, has allowed to satisfy an increasingly large and demanding market, domestic and foreign, while maintaining product quality and by producing an ever wider range. The pleasure of eating healthy, genuine and tasty, in line with the Tuscan food tradition, for Ghiott is a primary value to pass on to future generations and to export all over the world as an emblem of the Tuscan character. Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice cooked), also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.
