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Following the original recipe, Matilde Vicenzi brings you a classic from Italy’s culinary history: Cantuccini, timeless cookies that revive the taste of Tuscany’s pastry tradition.

The name "cantucci" most likely dates back to the 16th century, and seems to derive from the Latin "cantellus" which means "piece of bread".

In fact, according to tradition, cantucci were originally off-cuts from the sweet loaves that bakers would sell to their wealthiest customers. The discarded portion would be eaten by peasant families, and was called the “cantuccio” or “canto”, which means “on the corner”.

By the mid-16th century, these biscuits had made their way into the Medici court, albeit without almonds, which were added later by Caterina de Medici, a gourmand and great connoisseur of the culinary arts.

The “Accademia della Crusca” provided the first definition of "Cantuccio" at the end of the 17th century: "a biscuit in slices, made of fine flour, with sugar and egg white".

Cantuccini biscotti, the traditional and much-loved almond biscuits, are made using simple, natural ingredients with no added colours or preservatives, for a guaranteed taste of Italian tradition.

Tasty and sweet with just the right crunch, enjoy Cantuccini the traditional way with a good Italian wine, or a cup of tea or coffee.

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Via Forte Garofolo, 1
37057 San Giovanni Lupatoto (VR)

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