Artisan biscuits ROSONI LIQUIRIZIA DI CALABRIA DOP

A first codification of this recipe dates back to around the fourteenth century, within a kitchen manuscript called "Le Viandier", whose author is Guillaume Tirel (also called Taillevent), a cook French of particular thickness at that time; according to some studies, however, the dough of pastry was already known around the year one thousand and was used for the preparation of tasty desserts but at the same time simple and delicate that could satisfy the palate of the lords of that era.

For the preparation of the pastry, excellent raw materials are used in order to guarantee an optimal result; the ingredients are balanced and mixed following precise and particular steps and the dough is then processed only after resting for at least 12 hours at a temperature of 4 ° C. 

The shape, designed to be in perfect line with the company brand, is obtained from a patient entirely manual work, through the use of special molds.

 Cooking takes place at 180 ° C for about 12/15 minutes.

Dulcis in Fiore offers this line of artisan biscuits, called ''ROSONI'', in various flavors, in order to satisfy everyone's palate: 

1. 
   
2. Classic Rosoni: the typical simple but at the same time tasty shortbread, ideal for those who love a rich and genuine breakfast, but also for those who do not give up a tea in company; 
   
3. Integral Rosoni: prepared with whole wheat flour, spelt flour and brown sugar, for a rawer dough rich in fiber, suitable for those who do not want to give up the taste with a more attentive eye to the line; 
   
4. Rosoni with Bergamot of Calabria: strong of a product so exclusive, refined, delicate and precious that grows only in Calabria, this line of biscuits is for those who love a delicate snack, fresh and not at all trivial;
   
5. Rosoni with 'Licorice of Calabria DOP'': they could not miss the precious production of Organic Licorice made in Calabria that has obtained such a strong and important recognition, the DOP brand.