Cantucci biscotti made with almonds and chocolate chips. Rustic in appearance and particularly crunchy. Loved all over the world these biscuits are one of the most famous and traditional products from Tuscan cuisine. The product's uniqueness is due largely to the cooking method based of baking them twice.
Vigilio Sapori first founded the bakery in Siena in 1832, starting with panforte. Soon after, the bakery branched into Ricciarelli. In 1900 Dante Sapori, Virgilio's son, brought his Sienese sweets into the international limelight by participating at the Paris Universal Exhibition with a stand that was small but in which he had paid careful attention to every detail.