Biscotti Ricciardi

Biscotti Ricciardi was born in 1964 in the center of San Lorenzello by Francesco and Filomena. This bakery-biscuit factory, passed down from generation to generation, is now led by Francesco, the grandson.
 

Biscotti Ricciardi: the traditional production of biscuits... or taralli?

Today Biscotti Ricciardi continues the historical family tradition, producing taralli. But why then use the word "biscotti"?
It happens that taralli are also called biscuits: they are indeed the expression of a very ancient food tradition.
They are seasoned long-lasting bread, whose production is based on simple and genuine ingredients: soft wheat flour, extra virgin olive oil, spices, and aromas.
The taralli from Biscotti Ricciardi are a versatile alternative to bread, and at the same time can be used in different ways and at various times of the day: from breakfast to aperitif, they can accompany soups, cheeses, and ham and be served as an appetizer.
 

Biscotti Ricciardi: the history of the Benevento bakery

In 1964, the Ricciardi bakery-biscuit factory was founded in the village of San Lorenzello, in the province of Benevento.
The village is located in the center of a territory rich in history and culture, and it is there that the tradition of the business originated.

The company is immersed in the vineyards of the beautiful Laurentina countryside and over the years has diversified and expanded its product line.
Today the facility has a new location with about 1000 square meters available, and it can produce up to 2000 kg of products per day, thanks to modern equipment, while always maintaining high quality standards.
 

Biscotti Ricciardi: commitment and passion for artisanal processing

The love and dedication that have been passed down for generations ensure that the company’s products are always of high quality, thanks to the artisanal processing method.

The taralli, braided snacks, and glazed products are made with a special dough of soft wheat flour "00", extra virgin olive oil, salt, spices, and aromatic herbs.
The raw materials used for production are sourced from certified companies and utilized with ancient wisdom in accordance with the internal procedures of HACCP.
All products have a long and natural shelf life, thanks to the sourdough starter, ingredients free from preservatives and additives, and the artisanal processing method.

The making of the taralli is performed using modern industrial machines that enhance traditional artisanal knowledge.
After shaping, the taralli are immersed in water for a few minutes before being baked. This is why they are called "biscotti", meaning baked twice.

Thus, Biscotti Ricciardi combines tradition with innovation, and as Francesco says: "We put maximum effort every day to make our products even better, in order to meet the taste and expectations of our customers".