{"title":"Lunardi Cantucci","description":"\u003ch2\u003eLunardi Cantucci – Tuscan Biscuits from Quarrata\u003c\/h2\u003e\u003cp\u003eFratelli Lunardi has been baking in Quarrata, a town in the Pistoia region, since 1966. Massimiliano and Riccardo Lunardi's parents opened a bakery with an attached grocery store there; the sons took over the oven and transformed the bread business into a biscuit bakery, without abandoning bread production. The difference from the Tuscan classic lies in the butter. It makes the biscuits tender, they yield when bitten instead of crumbling, and don't require a glass of Vin Santo alongside. Today, the same biscuit can be found at Käfer in Munich and Selfridges in London.\u003c\/p\u003e\u003ch3\u003eFrom Almond Biscuits with IGP to Chocolate Pouches\u003c\/h3\u003e\u003cp\u003eAt the center is the Cantuccio Toscano IGP with whole unpeeled almonds, registered as a protected geographical indication since January 2016. Alongside it are varieties unknown to the regulations: dark chocolate in large pieces, the same chocolate with candied orange, and a light version with candied lemon and honey in the dough. The dough goes into the oven as a long strand and is then diagonally cut immediately while still warm. This step gives the biscuit its name: Cantuccio refers in Tuscany to the end piece left over when slicing a loaf.\u003c\/p\u003e","products":[{"product_id":"lunardi-cantucci-schokolade-400g","title":"Cantucci Chocolate – 400g","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Chocolate Cantucci – in the large bag \u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003eLunardi Chocolate Cantucci\u003c\/strong\u003e with extra-large chocolate pieces - Cioccolato a grossi Pezzi - are simply amazing, which is why the extra-large bag is just the right size. This shortbread pastry is handmade in Tuscany by the Lunardi brothers and seduces you with its unique consistency.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThese chocolate cantucci are considered the king among cantucci. Particularly delicious due to the large chocolate pieces. Enjoyed at room temperature, the optimal chocolate aroma develops, accompanied by a hint of Italian orange oil.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Cantucci with a modern twist\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe chocolate cantucci from Lunardi are handmade in Tuscany by the brothers Massimiliano and Riccardo Lunardi. In the bakery founded in 1966, they refined a new, balanced recipe for classic cantucci with the finest ingredients and a high butter content, which makes the shortbread not dry, but tender and excellent tasting. The fact that the two want to give the traditional pastry a new, modern image is also shown by the recently revised packaging, which is young, colorful and casual.\u003c\/span\u003e\u003c\/p\u003e","brand":"Lunardi Cantucci","offers":[{"title":"400 g","offer_id":56361493168454,"sku":"031LUN0004","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/lunardi-cantucci-schokolade-400g_a1964e7b-2f44-483f-868e-6b29e70b5f62.jpg?v=1776146540"},{"product_id":"fratelli-lunardi-biscotti-limone","title":"Lemon Biscotti","description":"\u003ch2\u003e\u003cspan style=\"font-size: larger;\" data-mce-mark=\"1\"\u003e\u003cspan style=\"font-size: medium;\"\u003eLunardi – Biscotti Limone – 200g\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe \u003cstrong\u003eFratelli Lunardi Biscotti Limone\u003c\/strong\u003e contain, apart from the basic recipe with fine flour, fresh eggs and lots of good butter, soft candied lemon pieces from Italy. These fresh, lemony Biscotti con Limone from Fratelli Lunardi from Tuscany go wonderfully, classically with coffee or tea, but are also a delicious treat with Prosecco or a glass of Limoncello. Due to the buttery nature of the biscuit, it can also stand alone and does not necessarily need a liquid accompaniment.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eFratelli Lunardi – Biscotti with a modern twist\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003eThe Biscotti from Fratelli Lunardi are handmade in Tuscany by the brothers Massimiliano and Riccardo Lunardi. In the bakery founded in 1966, they refined a new balanced recipe for classic Cantucci with the finest ingredients and a high butter content, which makes the shortbread not dry, but tender and excellently tasty. The fact that the two want to give the traditional pastry a new, modern image is also shown by the recently revised packaging, which is young, colorful and casual.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Lunardi Cantucci","offers":[{"title":"200 g","offer_id":56361508602182,"sku":"031WIL5826","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/fratelli-lunardi-biscotti-limone-200g_46a8bc68-dd88-45aa-983f-17ad8b61bc9f.jpg?v=1776147070"},{"product_id":"lunardi-cantucci-schoko","title":"Chocolate Cantucci","description":"\u003ch2\u003eCantucci Schoko. Biscotti con Cioccolato, which have no place in Vin Santo.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCantucci Schoko\u003c\/strong\u003e, in Italy Biscotti con Cioccolato, are dark chocolate biscuits from Fratelli Lunardi in Tuscany. They are baked with butter and coarsely chopped chocolate. Not a hard dipping biscuit, not a cookie with chocolate chips, not a Cantuccio with a seal of origin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBiscotti con Cioccolato\u003c\/strong\u003e are Italian chocolate biscuits from the Tuscan bakery Fratelli Lunardi, whose dough not only carries the chocolate, but binds it. Those who know Cantucci expect resistance: break, dip into Vin Santo, wait, bite. This biscuit makes the detour unnecessary. It yields at the first pressure and melts butterily on the tongue. What remains is a piece of chocolate that outlasts the bite by a few seconds.\u003c\/p\u003e\n\n\u003cp\u003eIn the Lunardi home, this biscuit is therefore simply called \"the King\". The reversal is intentional: it is not the dough that holds the chocolate together, but the chocolate that gives the crumbling dough stability. Those who have only known Italian chocolate biscuits as crispy goods from the supermarket shelf will need the first two pieces to adjust. After that, going back is rather unlikely.\u003c\/p\u003e\n\n\u003ch3\u003eWhy this biscuit loses in Vin Santo\u003c\/h3\u003e\n\n\u003cp\u003eThe dough is deep dark and so crumbly that it yields when broken off instead of cracking. This is the opposite of what the classic Tuscan school has been baking for generations.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the cocoa is upfront, tart and dry. Then the butter kicks in and takes the edge off the tartness, without masking it. At the very end, a hint of Italian orange oil lifts the cocoa. It's not a citrus aroma that pushes itself forward, but a fine edge that allows the aftertaste to linger longer.\u003c\/p\u003e\n\n\u003cp\u003eThe coarse pieces, called \u003cem\u003epezzettoni\u003c\/em\u003e in the house, are deliberately cut unevenly. No bite repeats the previous one. Sometimes it's almost all dough, sometimes a chunk that takes up half the mouth. This irregularity is intentional and not carelessness.\u003c\/p\u003e\n\n\u003cp\u003eThe broken edge also tells this story. It shows a fine-pored, almost black crumb, in which the pieces sit like inlaid shards. A cookie shows evenly distributed dots at this point; this biscuit shows randomness. The intensity is generally more powerful than subtle, without sweetness dominating.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eHowever, this biscuit is not suitable for the Tuscan dipping tradition. In dessert wine, it doesn't last two seconds, soaks up and falls apart. In other words: those who expect the dry, firm classic will be disappointed here. For this purpose, the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-250g\"\u003efirm Cantuccini from Prato\u003c\/a\u003e are the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty minutes of waiting changes the biscuit\u003c\/h3\u003e\n\n\u003cp\u003eServed cold from the pantry, this pastry only reveals part of its aroma. At 18 to 20 °C, the cocoa fully opens, and the pieces become melting instead of firm.\u003c\/p\u003e\n\n\u003cp\u003eWith a double espresso, the closest connection is formed, because the bitterness of the roast and the bitterness of the cocoa prolong each other. With a full-bodied Sangiovese, the same principle applies, only one shade darker. And two coarsely broken pieces over a scoop of vanilla ice cream replace any dessert recipe that takes more than five minutes.\u003c\/p\u003e\n\n\u003cp\u003eFor an affogato, place an entire biscuit next to the scoop of ice cream before the hot espresso is poured over it. The dough absorbs coffee at the edge, while the chocolate piece in the middle remains firm. Two textures in one cup, without additional effort.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Roughly break three biscuits over 250 g of ricotta, add some grated orange peel and a spoonful of honey. The orange oil in the dough thus gets its fresh counterpart, and a leftover from the bag becomes a dessert for two.\u003c\/p\u003e\n\n\u003cp\u003eThe 200g bag covers a coffee table for four people, no more. Those who regularly have guests at the table will also find the same biscuit in the \u003ca href=\"\/en\/products\/lunardi-cantucci-schokolade-400g\"\u003elarge storage bag\u003c\/a\u003e. However, it's not very suitable for taking away: the crumbly texture breaks in any bag, and in warm conditions, the chocolate pieces stick together in the bag.\u003c\/p\u003e\n\n\u003ch3\u003eIn the Lunardi home, chocolate is king\u003c\/h3\u003e\n\n\u003cp\u003eMassimiliano and Riccardo Lunardi categorize their assortment without ceremony. \u003cem\u003eIl cioccolato è il Re\u003c\/em\u003e, chocolate is the King. The almond variant gets the title of Queen.\u003c\/p\u003e\n\n\u003cp\u003eThe company started in 1966 when the parents opened a bakery with a small shop in Quarrata near Pistoia. The sons turned it into a biscuit bakery and still work as \u003cem\u003eartigiani\u003c\/em\u003e, as craftsmen. The chocolate biscuit is the most technically demanding variety in the house.\u003c\/p\u003e\n\n\u003cp\u003eThe starting point lies in the word itself. \u003cem\u003eBiscotto\u003c\/em\u003e literally means baked twice, and the second baking is the actual reason for the hardness of the classic. It removes moisture from the cut and makes it last for months. It is precisely this dryness that makes the traditional Cantuccio dependent on a glass of dessert wine.\u003c\/p\u003e\n\n\u003cp\u003eButter and chocolate are not self-evident partners in the same dough. A high butter content makes the crumb soft and melting, but precisely this softness makes incorporated chocolate easily disappear. It melts, discolors the dough and in the end is only present as color, no longer as a piece.\u003c\/p\u003e\n\n\u003cp\u003eThe brothers' answer is their own recipe, which incorporates the chocolate into the soft Cantuccio dough, instead of dissolving it. Added to this is the coarse caliber of the pieces, which withstands the oven longer than fine chips. The \u003cem\u003efiloncini\u003c\/em\u003e, the elongated dough strands, are shaped by hand and cut diagonally while still hot. The cut goes right through the pieces, exposing them at the edge. This is also where the name comes from: \u003cem\u003ecantuccio\u003c\/em\u003e means corner piece or cut in Tuscan.\u003c\/p\u003e\n\n\u003ch3\u003eA King without a Seal\u003c\/h3\u003e\n\n\u003cp\u003eThe European designation of origin for Tuscan Cantucci exclusively recognizes the almond variant. This biscuit therefore does not bear it, and that is not a judgment of quality, but a matter of definition.\u003c\/p\u003e\n\n\u003cp\u003eFrom most chocolate biscuits on the shelf, it is distinguished by another decision anyway. Here, the chocolate is in a few large pieces instead of many small ones. This results in less uniformity and more excitement per bag.\u003c\/p\u003e\n\n\u003cp\u003eThe price for this is a biscuit that cannot be stacked and is difficult to decorate. Anyone looking for a uniform cookie tier will not be happy with this bag.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bag works for anyone who prefers biscuits after a meal to a dessert plate. Alongside a pot of coffee, with an espresso after dinner, or together with the almond variant as a small pair of king and queen. An occasion does not have to be on the calendar for this. An open afternoon and a cup in hand are completely sufficient.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA pastry for all who prefer to find chocolate in pieces rather than in traces, and are happy to forgo the hard bite for it.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lunardi Cantucci","offers":[{"title":"200 g","offer_id":56361562734918,"sku":"031WIL5831","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/lunardi-cantucci-schoko-r_6ff7ace1-2e56-44fe-ad3f-11cf4fde2c21.jpg?v=1776147793"},{"product_id":"lunardi-cantucci-mit-mandeln","title":"Almond Cantucci","description":"\u003ch2\u003eCantucci with Almonds. Cantucci Toscani IGP from Quarrata, crumbly instead of rock-hard.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCantucci Toscani IGP with almonds\u003c\/strong\u003e are Tuscan almond biscuits from Fratelli Lunardi, baked in Quarrata with whole, unpeeled almonds. Not industrial biscuits, not a biscuit that resists when bitten, none that needs a glass of sweet wine to soften.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCantucci Toscani IGP\u003c\/strong\u003e is the protected designation for Tuscan almond biscuits that follow a strict European set of rules. Fratelli Lunardi adheres to these rules while also utilizing the one loophole they provide. In the bakery in Quarrata, the dough strands are still steaming on the baking sheet when the knife cuts diagonally. The cut surface reveals a light, fine-pored crumb with almonds in their brown skins. When you take a piece out of the bag, you feel it between your fingers. This biscuit breaks before your teeth are even involved.\u003c\/p\u003e\n\n\u003ch3\u003eThe brown skin of the almond makes all the difference\u003c\/h3\u003e\n\n\u003cp\u003eThe natural almond brings a subtle bitterness that contrasts with the sweetness in the dough. Peeled almonds cannot do this.\u003c\/p\u003e\n\n\u003cp\u003eThen two things happen in the mouth. The crumb crumbles buttery and quickly, the almond pieces remain and crack between the teeth. This coexistence of melt and crunch carries the entire biscuit. Behind it lies a subtle citrus note that makes the aftertaste last longer than one would expect from an almond pastry.\u003c\/p\u003e\n\n\u003cp\u003eThe aroma from the freshly opened bag leans towards warm butter and roasted nuts, not towards marzipan. This is a good indication of the processing. Where almonds are ground, marzipan aroma develops. Where they remain whole, the roasted note persists.\u003c\/p\u003e\n\n\u003cp\u003eAn almond content of at least one-fifth sounds like statistics, but it is immediately measurable in the mouth. Every bite contains at least half a kernel. The dough is therefore more a binder than the main act, and that is exactly how the recipe was intended.\u003c\/p\u003e\n\n\u003cp\u003eEach piece tapers to a point on both sides and is thickest in the middle. As a result, no two bites are the same. At the wide end, the dough predominates, at the tip, the roast, and in between sits the almond.\u003c\/p\u003e\n\n\u003cp\u003eThose who expect the dry Prato bite will miss something here. These biscuits do not resist, they yield. If you are looking for the hard classic, the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-250g\"\u003eCantuccini Prato style\u003c\/a\u003e are the more honest choice. The butter also makes Lunardi's biscuit richer than its size suggests. Three pieces are a portion, not five.\u003c\/p\u003e\n\n\u003ch3\u003eA quick dip in Vin Santo is enough\u003c\/h3\u003e\n\n\u003cp\u003eFor espresso after dinner, this biscuit needs no preparation. It is soft enough to work without liquid.\u003c\/p\u003e\n\n\u003cp\u003eTraditionally, in Tuscany, it is dipped in a glass of Vin Santo. This also works here, but requires timing. Two seconds are enough, after which the buttery crumb dissolves and sinks to the bottom. It is not suitable as a dipping biscuit for a long soak in dessert wine. However, it pairs very well with a mild Grappa or a Moscato, as the almond tolerates brandy and residual sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThree ideas beyond the glass. Two biscuits, roughly chopped, over a scoop of vanilla ice cream, with a spoonful of warm honey. Four to five pieces crushed in a mortar make a crust for baked apricots or peach halves, ten minutes at 180 °C. And as a base for a glass dessert, 60 g of crumbled cantucci replace any ladyfinger, with significantly more roasted aroma.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eFor the darker side, the same house bakes \u003ca href=\"\/en\/products\/lunardi-cantucci-schoko\"\u003ebiscuits with coarse chocolate pieces\u003c\/a\u003e, which pair better with red wine than the almond version. Those who have both bags open quickly realize that the lighter variety is the more versatile one.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Moisture is the only serious enemy. Close the bag carefully after opening and store it dry, never next to the stove. The refrigerator is also the wrong place because condensation draws into the crumb there. In high humidity, the pastry loses its crispness within a few days. Five minutes at 120 °C in the oven will bring it back, then let it cool completely.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the IGP seal prescribes and what it leaves open\u003c\/h3\u003e\n\n\u003cp\u003eThe protection has been in effect since January 26, 2016, and links the name to the baking region of Tuscany. The Assocantuccini consortium applied for it five years earlier in Brussels.\u003c\/p\u003e\n\n\u003cp\u003eThe regulations themselves are brief. They require an almond content of at least 20 percent, whole and in their skin. They prescribe the loaf as the baking form and the diagonal cut while hot. They say nothing about the fat content.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely in this loophole that Lunardi operates. The brothers add butter, which the seal does not forbid and the biscuit immediately reveals. The sister varieties with chocolate or lemon do not bear the mark, by the way, because the regulation only recognizes the almond variety. Both spellings, Cantucci and Cantuccini, are protected, as long as they are baked in Tuscany.\u003c\/p\u003e\n\n\u003cp\u003eMassimiliano and Riccardo Lunardi run the bakery in the second generation. Their parents opened a bakery with an attached grocery store in Quarrata in 1966, offering bread, savory pastries, and some sweets. The sons turned it into a biscuit bakery, without giving up the bread oven. To this day, Schiacciata and Lievitati lie alongside the bags in their two shops in Quarrata and Bottegone.\u003c\/p\u003e\n\n\u003cp\u003eThe filoncini, the elongated dough strands, are shaped by hand. The diagonal cut is made while still hot, because a cooled loaf would break under the knife instead of dividing. The name Cantuccio is derived from the Tuscan word for this corner piece, for the cut end.\u003c\/p\u003e\n\n\u003ch3\u003eThe Queen next to the King\u003c\/h3\u003e\n\n\u003cp\u003eIn their own home, this biscuit holds a certain rank. The brothers call the chocolate biscuit the king, the almond biscuit the queen. Their own formula hits it more precisely than any praise: the classic Cantuccio, but not a classic Cantuccio.\u003c\/p\u003e\n\n\u003cp\u003eThis ambiguity is the whole point. Origin, almond content, and cutting technique follow the regulation, while consistency follows an independent decision.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the 200g works particularly well for people who know Italy and consider the hard cantuccio a given. The surprise lies not in the product, but in the first bite. The bag was designed by Florentine calligrapher Betty Soldi, and it looks like many things, but not Tuscan folklore. The same bags are found at Käfer in Munich and Selfridges in London. The contents are enough for a coffee table with four to six people, or for two people over several evenings. And for those who rarely bake, it still provides a dessert that can be assembled in five minutes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA Tuscan classic that knows its rules and has decided to do it differently in one specific way. Crumbly, buttery, without a glass needed alongside.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lunardi Cantucci","offers":[{"title":"200 g","offer_id":56361562767686,"sku":"031WIL5836","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/lunardi-cantucci-mit-mandeln_cc392cdb-427a-45e9-b969-b93700f9caab.jpg?v=1776147793"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/lunardi-cantucci-logo.jpg?v=1787747343","url":"https:\/\/ginusslande.com\/en\/collections\/lunardi-cantucci.oembed","provider":"genussland","version":"1.0","type":"link"}