Bacio di dama Cookies have ancient and prestigious origins. Legend has it that these cookies was invented by the Savoia’s Chef in autumn of 1852, when Vittorio Emanuele II was exprecting to taste a new dessert. History said us that, in reality, the Baci di dama cookies was born in Tortona in the early 1800’s, they was produced with hazelnuts, more easy to founding and less expensive. We have several recipes of these cookies, but guess what, the Roberto Cantolacqua recipe is famous for tradition, passion and also for high quality selected products.
The fortune of la Pasticceria Mimosa di Tolentino is due to his skillful pastry chef Roberto Cantolacqua. Since he was a child, Roberto took on with pastry making, thanks to his grandfather who owned a bakery. He has worked since he was teenager in the bakery, a fine flagship of Tolentino. He could be considered one of the best young italian pastry chef, thanks to his innovative and unique products, beautiful to see, and absolutely fine to taste.
General Information: Cookies not need any special preparations but they should be served accordingly to the occasion, in the most appropriate and appealing tray. Being baked products free of preservatives, once opened it should be eaten within a few days to savour the characteristics of the product, or stored in an airtight box away from moisture. How to eat: The cookies can be pleasing protagonists of tasty snacks, breakfasts or tea breaks but can also be great as dessert; they should be served, according to the occasion, with tea, coffee, hot chocolate or sweet wines, in their simplest version or together with a teaspoon of jam, honey or fruit jelly.
Hazelnut flour, sugar, superfine flour, butter, egg white, salt, cocoa, 70% dark chocolate .Maight containes any traces of gluten, milk proteins, fruits and nuts.