Biscottificio Dogliani

In Carrara, a city better known for marble than for sweets, Biscottificio Dogliani has been working for over sixty years on a single product: the cantuccino. Their Cantuccini Toscani IGP are born from the diagonal cutting of the dough, which gives them their characteristic semi-oval shape, and contain at least 20% almonds, as required by the production specifications covering 273 municipalities. These are numbers and gestures that transform a homemade biscuit into a regulated product, without betraying its artisanal touch. Behind the crunchy crust lies a precise technical choice: sourdough starter, refreshed daily, which improves digestibility and shelf life according to an ancient practice. It's a biscuit that thrives on a few variables – almond, cut, fermentation – consistently managed for decades. The workshop welcomes visitors for tastings: it's worth stopping to taste at the source how a denomination so simple in form conceals, in its dough and leavening time, the discipline that keeps it alive.

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