The Verdicchio Biscuits of Pasticceria Mimosa di Tolentino is a traditional recipe of our Region. All the grandmothers from le Marche well know this recipe, in various range. Also in this case, the Roberto Cantolacqua biscuits are enriched with all the whole intense taste of Verdicchio wine and aniseeds: two special ingredients mixed together to offer an unique taste.
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.
Verdicchio Wine, olive oil, sugar, aniseeds, superfine flour 00 type, salt and butter. Maight containes any traces of fruits and nuts.
We suggest you to taste the Verdicchio Biscuits with the main ingredient: a special glass of our Passito di Verdicchio Lina.