One of the sweetest memories as a child is the aroma of freshly baked hot biscuits, the avid, hungry eyes, the first bite full of expectation and that explosion of taste that leaves you breathless.

Pietro Gentilini clearly understood the feeling, which was imprinted in his mind and which he really wanted to recreate.

And so, as an adult, he would test and retest products in his laboratory until he found the perfect combination.

He only choose the best ingredients to obtain the softest dough, the wire-drawn process that caresses the dough making it crispy, the oven baking at the right temperature to enhance the taste and, to preserve all the flavour, he packaged the product just out of the oven.

That’s how Novellini came to be, with Pietro’s dream continuing to be a reality.

The return of authentic flavours and the rediscovery of ingredients from the past have inspired this truly unique recipe thanks to the knowledgeable use of buckwheat flour, with a full and balanced taste, and toasted wheat germ with its important nutritional properties.

It is prepared respecting the Novellini tradition that involves a wire-drawn passage to roughen the biscuit and give it its porosity, ideal for dunking in milk!

To emphasise the power of nature without renouncing lightness, buckwheat and wheat germ Novellini biscuits have 40% less fat than the average most sold shortbread biscuits.