Country: Italy
Region: Tuscany
Producer: Masoni Pietro
This is the adventurous story of a family with a vocation for commerce and baking. Documents show that the Masoni family was active in the province of Siena already around the year 1300.
The production of bread, biscuits and typical Masoni cakes gets into full swing during the last century thanks to the opening of a bakery in Colle Val d’Elsa by Ippolito Masoni and his wife Petronilla. During WW1 many Italian soldiers on the front-line coped with hunger thanks also to the Masoni products.
A decisive step-up in products’ quality took place around 1920, thanks to Giuseppina who had married Giovanni, one of Ippolito’s children. She had a natural passion for quality baking and traveled to Florence where she learnt the secrets of top-quality pastry making with Maioli, the famous Florentine pastry Maestro.
Back in Colle Val d’Elsa, Giuseppina helped to create Alimentaria, which for a long time remained the only pastry factory in the city.
During world WW2, the scarcity of raw materials brought about the creation of a strange but delicious Panforte? made with dried figs and walnuts?.
In the 50s production became industrial, however never losing the original vocation for quality.
Where these soft? diamond-shaped cookies got their name is unknown, but the sumptuous richness of almonds brings to mind medieval and oriental origins. Similar desserts were highly appreciated and popular as "little senese marzipans" at all the refined festivities and in all the noble living rooms from the beginning of the 1300s.
Almonds, Dextrose, Sugar?, Glucose Syrup, Flavours?.
Chocolate? (30%): Sugar, Cocoa Mass, Cocoa Butter??, Emulsifier: Lecithin, Flavours, (Cocoa Min. 46.9%).
Pack Size: 180g
These delicacies are truly unique and add glamour and taste? to any dessert tray.
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