An exclusive Pasticceria Mariuccia recipe, created as alternative to traditional panforte. The spicy rich flavour taste is replaced by the delicate bitter almonds, that blend marvellousy with the balance... ➔
A dry, crumbly biscuit whose balance is marvellously enhanced by the tangy aroma of lemon peel.the receip was created to complement the delicate slightly sweet amabile flavour of Moscadello di Montalcino... ➔
Rivisitazione montalcinese del tipico dolce senese a cialda. Dalla forma quadrata, anziché rotonda. La nostra ricetta racchiude un morbido e delicato croccante di mandorle in due fogli di ostia , con l’aggiunta... ➔
An elegant soft biscuits created by Pasticceria Mariuccia with an original combination of hazelnut and candied orange flavours. Created by Pasticceria Mariuccia, is perfect to be served at the end of a... ➔
Made according with an old recipe which has recently been discovered by chance, these biscuits are rich and tasty and while being quite new to our list of products. They are already amongst the most popular... ➔
One of the last born in the house of Pasticcieri in montalcino, this crumbly bicuit is the result of the combination of goodness of the pastry typical of Montalcino with the nectar of our land: Brunello... ➔
The combination of sweet and bitter flavours typical of the italian kitchen finds one of its most successful expression in Amaretti biscuits. We adpted the traditional recipe so that your amaretti from... ➔
Il vecchio nome di questa torta, Torta Marita, fu attribuito da Angelo, creatore della ricetta, in onore della figlia Maria Rita. Nella Torta di Montalcino, rinominata così da Marco Tempori nel 2018, il... ➔