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selection of biscuits from the small bakery of the Forno Gentile, all prepared in the traditional way with the best raw materials and without the addition of preservatives, ready to be enjoyed.

COOKIES

The origin of the tozzetti can be found in the confectionery tradition of central Italy, they are handmade cookies embellished with candied orange and almonds.

TOZZETTI

CLASSIC

The origin of the tozzetti can be found in the confectionery tradition of central Italy, they are handmade cookies and their cocoa variant is enriched with cubes of candied oranges, hazelnuts and fine pieces of chocolate.

TOZZETTI

to CACAO

the

The chocolate dumplings are prepared with an Italian pastry, which our pastry chef Anna Belmattino has created inspired by the French tradition of pain au chocolat. The heart of these brioches is filled with small bars of excellent dark chocolate, perfect to be enjoyed lukewarm during a delicious breakfast.

DIAMANTINI

CLASSIC

The cocoa diamonds are small and tasty handmade butter biscuits, enriched with fine bitter cocoa.

DIAMANTINI

to CACAO

Ox-eye biscuits are classic Italian pastry desserts, handcrafted with a base of crumbly shortcrust pastry, which wraps around a filling of orange marmalade, produced in our laboratory with the fragrant citrus fruits of the Sorrento coast.

EYE

by BUE

Ox-eye biscuits are classic Italian pastry desserts, handcrafted with a base of crumbly shortcrust pastry, which wraps a filling of lemon jam, produced in our laboratory with the fragrant citrus fruits of the Sorrento coast.

EYE

by BUE

IL FORNO

Quello realizzato della nostra Pasticciera Anna Belmattino è preparato con una delicata pasta frolla, che avvolge un composto di briciole di biscotto, di pandispagna e di altri lievitati, uniti al cioccolato, al miele e allo sciroppo d’amarena.

La superficie è ricoperta da una glassa di zucchero e da una delicata marmellata di albicocche.

BISCOTTO

all' AMARENA