Pasticcieri in Montalcino since 1935 offers a collection of artisan biscuits that still have its roots in 1935 in the Mariuccia pastry shop in Montalcino which today in a contemporary commercial guise makes the rounds of Italy and the world in highly specialized and selected shops.

It does not include the use of synthetic flavors and preservatives, it is faithful to tradition and in processing and innovative in distribution.

The exclusive use of excellent raw materials and a short supply chain means that the honey of the beekeepers of Montalcino, the Saffron of the Valdorci, the spices of the historic pharmacy of the town, the extra virgin olive oil, the pizzuta twin almond enter the laboratory. of Avola and bait a sartorial biscuit of the highest quality such as Ricciarelli, Brutti ma Buoni, Dodi, Biscotto di Montalcino, a pentalogy of Panforti (White, Black, Pan Pepato, Torta di Montalcino, Panforte di Montalcino) the saffron copate and other traditional ones

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