Hand rolled shortbread biscuits, with chestnut flour and yellow “formenton ottofile” cornmeal, both produced and processed with stone ground flour in Garfagnana.
The secret of the Fortini® is the shortcrust pastry.
Produced with a "dipping arms" mixer, which massages the dough without stressing it, using only centrifuge butter, wheat flour, sugar and egg yolk. Rolled by hand and left to rest for many hours in a refrigerated cell. The Fortini® are born from the cutting and cooking of the shortcrust pastry. Finally they are packaged one by one so as to guarantee a long life (up to 6 months). No preservatives, antioxidants, emulsifiers or other food additives are used.