Piedmont, Italy
Baci di dama
Piedmontese hazelnut sandwich cookies with chocolate.
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Venice, Italy
Baicoli
Venetian dry crisp biscuits, originally ship's bread, now eaten dipped in coffee or sweet wine. Their name comes from their resemblance to small fish (baicoli).
Tuscany, Italy
Brigidini
Tuscan thin crispy anise-flavored wafers pressed in a special iron, traditionally made in Lamporecchio. A Carnival specialty.
Piedmont, Italy
Brutti Ma Buoni
Piedmontese "ugly but good" hazelnut meringue cookies.
Tuscany, Italy
Cantucci di Prato
Tuscan almond biscuits baked twice (bis-cotti) until dry, traditionally dipped in Vin Santo dessert wine. The original 'biscotti'.
Tuscany, Italy
Ricciarelli di Siena
Sienese almond macaroon-like cookies, PGI.
Italy
Salame di Cioccolato
No-bake chocolate 'salami' of cocoa, crushed biscuits, butter, and sometimes nuts, sliced to look like a cured meat. A children's party favorite.