750g. 

Legend has it that when the Napoleonic troops invaded Northern Italy, in 1797, they advanced as far as Valtellina where Napoleon himself made a stop. On that occasion the emperor asked his cook to prepare a dessert that was packaged with the ingredients available in our valley: from here the Bisciola was born. Legend aside, Bisciola is certainly a dessert of ancient traditions handed down for over two hundred years. The same was offered on the occasion of the Christmas holidays and its preparation began already in the early autumn months, a period in which the housewives collected, dried and stored the fruits of our valley and then used them in the making of Bisciole.
Still today the Dolciaria Valtellinese, in the continuity of traditions, produces the Bisciola in an artisanal way using genuine, high quality and carefully selected ingredients such as: flour, figs, raisins, nuts, sugar, butter, egg yolk and honey. The processing and leavening of the dough, with only natural yeast (flour and water), takes place in 36 hours of care and attention. This process allows to obtain an easily digestible product thanks also to the manual processing that keeps the elasticity of the dough unaltered.

To taste the Bisciola we recommend to bring it close to a heat source before consumption and to cut it into thin slices. This dessert can be accompanied with whipped cream or sprinkled with a good white grappa.

Ingredients and Nutritional Values visible in the product photos.

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