We put care, passion and experience in our products
The production of each Gentilini biscuit is not technique, it’s an art, preparing and offering only products of exceptional quality with the same enthusiasm as ever.
We pay attention to the production of our biscuits and rusks through the use of precious old recipes, the selection of excellent ingredients and through the perfect harmony between the doses and production. All this is possible, because we guarantee careful control throughout the whole productive chain.
The goodness of our products is the result of the unique recipes that Gentilini family has preserved scrupulously and that are handed down from father to son. These recipes are the same as the ones in 1890 and they are measured out with masterly skill.
The authenticity is guaranteed by the choice and by the use of natural, noble and carefully selected ingredients. We use, in fact, only fresh eggs and milk, wild flower honey, the creamiest butter and flour and sugar of the highest quality.
In spite of the modern machinery, the key to our Company is the human factor. In fact, we could never obtain our fragrant, tasty and crisp products without our workers’ contribution. For the production of the Novellini biscuits, we still use the bronze dies, which along with the contribution of our professional workers, make each of these biscuits different from one another.
Respect for the slow production process is another key component in our production. Our rusks are produced in full compliance with the oldest handicraft process. More than 10 hours are needed to produce the tasty, thick golden rusks.
Handicraft tradition coexists very well with new technologies. From the raw ingredients to the finished product, each part of the process is constantly subjected to rigorous controls according to the principles of the Quality System Certificate UNI EN ISO 9001:2008, thus ensuring the highest standards of quality.
All these elements and our passion make our products unique and are the secrets of our success since 1890.