Gentilini Novellini Buiscuit 250g

Gentilini

Regular price €2,19

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INGREDIENTS:

Wheat flour 60.0%, Sugar, Butter,Fresh pasteurizedmilk 7.0%, Honey 1.8%, Malt extract (malted wheat flour, barley and corn malt extract), Whole milk powder 0.4%, Dextrose, Yeast agents: ammonium bicarbonate - sodium bicarbonate, Salt, Artificial flavor.
May contain: hazelnuts, soy, spelt, rye and oat.

DESCRIPTION:

Since 1890, Novellini biscuits have been made in the traditional way, following the original recipe. In in total compliance with our artisanal tradition, they are bronze wire-drawn: the only way to achieve their outstanding taste and exclusive friability.

Valori nutrizionali medi

	Per 100g	1 biscuit 7,5 g	*AR % 1 biscuit
Energy	1866 kJ 443 kcal	140 kJ 33 kcal	2% kcal
Fat of which saturates	11.4g 7.4g	0.9g 0.6g	1% 3%
Carbohydrate of which sugars	76.2g 21.8g	5,7g 1,6g	2% 2%
Fibre	1.4g	0.1g	----
Protein	8.1g	0.6g	1%
Salt	0.65g	0.05g	1%

* Average requirements of an adult (8400kJ/2000kcal)

QUALITY AND TASTE AT THE CENTER

Since its foundation Biscotti P. Gentilini has stood out for the quality of its products, in particular the Osvego and Novellini biscuits and rusks, present since the early years of activity and with secret recipes that have remained unchanged over time. Each of these products while representing a category is unique and original. For example, the rusks are higher and thicker than the others on the market and include butter and honey among the ingredients. Novellini have always been bronze-drawn and thanks to this special processing technique, a unique friability is obtained.

GENTILINI FAMILY'S HISTORY

The first trace of the existence of a biscuit shop with Gentilini oven dates back to 1890. The owner of the business was Pietro Gentilini, born in Vergato, in the province of Bologna, in 1856. After having enriched his cultural and professional background employed by of important Italian and foreign companies, Pietro moved to Rome, where he began his business, which soon extended to a network of laboratories and shops located in the nerve centers of the capital. The success of Gentilini biscuits grew exponentially in the period between the nineteenth and twentieth centuries. The growth of the business led Pietro to make the industrial leap, with the launch of the new Biscotti P. Gentilini factory built in 1906 in Via Alessandria, in the nascent industrial area of Rome Umbertina. Rooted in the Roman and central Italian markets, the production activity grew in volume and importance, so much so as to motivate the purchase of a lot in the industrial area on Via Tiburtina in 1958, where the factory was relocated that same year. Over the following years, alongside the Osvego and dessert biscuits, Pietro's descendants enriched and diversified their "taste workshop" with highly successful products. These include the Novellini, the Rusks, the exquisite Shortbreads, the Panettone and the Easter Pizza (Roman Delight) enjoyed for generations and still loved today in all their genuineness and authenticity.