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Food and Wine


Thin dough and sweet taste

Brigidini are an ancient product confectionery from Lamporecchio, an ancient village in the province of Pistoia; Lamporecchio handed down since the 16th century the traditional recipe of the nuns of the convent of Santa Brigida.

The ancient master bakers who every day work at hand this specialty use ancient formelle or molds, giving rise to a mixture of eggs, sugar, flour and essence or aniseed. Once cooked at high temperature (which can reach 160°),the very thin dough is dried and shaped by hand to enhance the Browning. The old recipe and the careful processing of brigidini has its roots in the territory of Montalbano. Exported throughout Italy and in many other parts of the world, the brigidini are as flaky sweet biscuits ideal to enrich breakfast, finish a meal, or enjoy a snack being also known as "biscotti di compagnia”. A wine that accompanies the brigidini of Lamporecchio is the Vin Santo del Chianti sub-zone "Montalbano", velvety and sweet.


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albero detail
from the same territory