Learn more about these artisanal biscuits from Florence that are part of Radici Italiane’s Florence Box.
We are in the center of the Tuscan capital, in the Sant’Ambrogio district, a few steps from the historic market. Here we find the Leonardo bakery, where artisanal biscuits from the tradition of Florence and Tuscany in general are made: the brutti buoni.
Owner Marco says the right recipe lies in bringing tradition and innovation together. Craftsmanship on the one hand and revisiting some delicacies on the other. Speaking of tradition, Marco’s father, was the family pioneer in making artisanal biscuits. In fact, after the war he opened a bakery in a town in the Tuscan Apennines and soon became famous for making classic cantuccini.
In the case of the brutti buoni, the ingredients of the dough are egg whites, sugar and almonds. The choice of not using flour characterizes the product, which makes it light and tasty. We chose the pistachio-flavored brutti buoni: they are really yummy!
This particular biscuit, originally from Piedmont, became known in Tuscany when, at the time of Florence as the capital of Italy, many Piedmontese pastry chefs moved here to open their workshops. From that time, the production of the brutti buoni spread throughout Tuscany and soon became a cookie of tradition.
The name of the Leonardo biscuit factory is meant to be both a tribute to Marco’s father who bore the same name, as well as to the scientist, artist and inventor who was Leonardo da Vinci, one of the most illustrious figures in Italian history. This bakery carries on the artisan tradition by integrating it with innovative ideas, such as offering these special pistachio-flavored brutti buoni.
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