Chicche with re-milled semolina

Chicche with re-milled semolina

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.


  • First clear wheat flour

  • Re-milled wheat semolina 22%

  • Cane sugar
  • Sunflower oil

  • Malted wheat flour

  • Raising agents: ammonium bicarbonate, sodium bicarbonate

  • Salt

  • May contain traces of almonds, pistachios, hazelnuts, walnuts, eggs, soy and  milk.

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

Copyright© 2020 - Biscotti Morviducci
P.I. 01434690523
Made with by Studio Morriconi


  • +39 348 711 9169
  • This email address is being protected from spambots. You need JavaScript enabled to view it.