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The History of Biscotti PDF Print E-mail
Written by Administrator   
Tuesday, 26 July 2011 23:35
Biscotti and WineBiscotti were originally made as a long-shelf-life food for Roman soldiers and travelers. Today, Biscotti are a popular accompaniment to wine and coffee. Originally flavored with almonds, they are now made in dozens of flavors, including Frankie’s signature flavor, black anise almond.

Biscotti traces its origins to Roman times. The word biscotto comes from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about function food for soldiers rather than a tasty treat. Unleavened wafers were baked once to cook them, then a second time to dry them out, making them a durable staple for the Roman Legions. Centuries later, Christopher Columbus would bring the long-lasting Biscotti to the New World.


After the fall of the Roman Empire, the region that is now Italy was repeatedly invaded by the Visigoths, the Vandals and others who adopted the Biscotti as their own traveling biscuit. Eventually the Renaissance came and culinary arts flourished. Biscotti emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was the perfect medium to soak up the sweet local wine .
Biscotti became a staple in the Tuscan cities of Florence and Prato, and spread throughout the Italian peninsula. As the Roman Legions had appreciated their long storage ability, so did contemporary soldiers, sailors and fisherman. But now, rather than boring dry staples for nourishment, Italian bakers put their creativity to work. Biscotti became so popular that every province developed their own flavored version.


The black anise variety was developed in the South and became the traditional wine-dipping, wedding cookie throughout Italy. For centuries, the Mamone family of Calabria, Italy has proudly carried on the traditional recipe and baking methods, making Frankie’s the only authentic Old World Wine-Dipping Biscotti. Keeping in this fine tradition, Frankie’s Biscotti are best when dipped into Vino Santo, Moscato or your favorite table wine. See our events page for your chance to join one of Frankie traditional Wine-Dipping/ Biscotti-pairing events.
Last Updated on Tuesday, 26 July 2011 23:41