Typical of the Tuscan countryside tradition, these biscuits are today the protagonists of aperitifs or brunches


Recipe: Salted Cookies of the Amiata

Recipe: Salted Cookies of the Amiata


Today we celebrate the Italian Republic Day with a medieval biscuit typical of the Tuscan country tradition, the Salted Cookie of the Amiata. This curious eight-wrapped crunchy biscuit was used to accompany red wine while working in the fields in the Amiata Mount area. Today it is tasted with the excellent ham of Cinta Senese, pecorino or crostini and, of course, enjoying some red of Montalcino during an aperitif or an "apericena".


  • Flour 1kg
  • Yeast 1 cube
  • Water a glass
  • Extravirgin olive oil 250g
  • White wine 250g
  • Anise 250g
  • Salt just enough


We start by dissolving the yeast in lukewarm water and combine it with the olive oil and the anise. Let's salt and mix the flour to obtain a homogeneous amalgam like bread. We split and spread the dough to form thick spaghetti than we'll mould in the shape of 8s interlaced. Let us scald them in hot water until they come to the surface and dry them with a cloth then place them on a baking tray prepared with baking paper. Let them cook for 20 minutes at 180° in an oven and allow them to rest until they have cooled down. The Salted Cookies of the Amiata should be served cold and will remain fragrant for several days.


...Good appetite and happy "Festa della Repubblica"!


By Redazione


Related News

Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento
Fagottini sweet and stuffed, typical of the Christmas tradition of Cilento, precisely of the village of Cuccaro Vetere. The triumph of chestnuts and local confectionery skills, handed down over time for the most important family holiday
By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
These are the Christmas delicacies of the village of Sant’Agata di Puglia, in the province of Foggia, when Advent is born and Christmas is awaited with trepidation. Biscuits with ancient flavors, Susumelli bring to the table all the emotion of the present
By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
In the shape of a diamond, covered with chocolate icing and with a tender heart of quince. They are the mostaccioli, who cheer up the villages of the region on Christmas holidays with the curious legend that hovers around their name
By Luciana Francesca Rebonato