The story

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.


  • Semi-whole wheat flour

  • Re-milled durum wheat semolina 22%
  • Cane sugar
  • Margarine (vegetable fats: coconut; vegetable oils: sunflower; water)
  • Malted wheat flour 1,9%
  • Raising agents: ammonium hydrogen carbonate, sodium bicarbonate

  • Salt

  • May contain traces of treenuts, milk, eggs and soy

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Strada delle Cavine e Valli, 38
53042 Chianciano Terme (Siena)

Sito realizzato da Studio Morriconi

Sito realizzato da Studio Morriconi


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