My Grandmother's sister, Vittoria, had married Vincenzo who owned a mill and because Lina used to make fresh pasta every day for her restaurant, semolina was always present. One day Vincenzo brought to Lina malted wheat flour challenging her to use it in her sweets, betting a whole year's semolina supply if she succeeded.
Lina, who was competitive and always ready to face a challenge started working straight away and after a couple of failed attempts, she made these biscuits which became the breakfast biscuits for the Albergo Centrale's guests.
Vincenzo, who underestimated his sister in law's stubbornness, had to pay his debt in order not to lose face.
First clear wheat flour
Re-milled wheat semolina 22%
Malted wheat flour
Raising agents: ammonium bicarbonate, sodium bicarbonate
May contain traces of almonds, pistachios, hazelnuts, walnuts, eggs, soy and milk.