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The origins of artisanal biscuit Leonardo back to the years ' 60.

Leonardo, thanks to the teachings of the ancient craftsmen, with stone ground flour water yeast and managed to crank out unique products, genuine taste of tradition; Thanks to his art soon became a reference point for the inhabitants of the small village in the Bisenzio Valley.

Thanks to the desire to improve more and more and search for new tastes to offer its loyal customers, Leonardo decided to play Tuscan cantuccini and used his grandmother's recipe.

The cookies were a resounding success, and so it was that on the success he decided to try replacing the classic almond filling with cocoa flakes; that was how Leonardo became the inventor of chocolate biscottirecipe.

Today the oven has moved into the heart of Florence, in the District of Sant ' Ambrogio on Via De'Macci 65/R. Here you can meet yet Leonardo, who at the ripe old age of 90 years pantry tips and recipes to new recruits.

The artisanal biscuit factory is located in an oven already existed in 1900. Here every day, in the open laboratory, repeats the story of simple gestures and tradition, where each raw material is of the highest quality and everything is produced with love and respect for the ingredients.

Area territoriale

Firenze e Area Fiorentina

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Biscotti artigianali per riscoprire i sapori di una voltaHandmade biscuits to rediscover the flavors of the past

The biscuits are produced with high quality Italian raw materials, to create the rich flavors of the past.

Use of mother yeast

Leonardo biscuit artisan exclusively uses mother yeast, made in a controlled environment in terms of temperature and hygiene, using the most advanced technologies that create a sweet contrast with the tradition of the laboratory.

Contacts
JMS s.r.l. Unipersonale Via dei Macci, 65/R 50122 Firenze info@leonardofirenze.it +39 055 0132711