They look like rusks but the real name, recovered from Pellegrino Artusi’s La Scienza in Cucina, is Biscotti della Salute (Crispy Sweet Toast). Our brioche bread is left to rest when still soft and then cut into the slices. Then toasted to obtain the typical golden color and crumbly texture and light.
Still prepared according to the original recipe by Antonio Mattei, the secret of the pleasant fragrance of our Biscotti della Salute lies in the double and slow rising of the brioche dough.
We suggest you to taste the ones with Kamut with fresh ricotta and fruit jam but also with mascarpone cheese and ham or bacon; those Wholemal with butter and anchovies.