Biscotti Ricciardi

Biscotti Ricciardi was founded in 1964 in the center of San Lorenzello by Francesco and Filomena. This bakery-biscuit factory, passing from generation to generation, becomes l&' an activity that is currently followed by Francesco, the nephew.

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

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

Ricciardi cookies: the history of the Benevento bakery

In 1964, the Ricciardi bakery-biscuit factory was founded in the town of San Lorenzello, in the province of Benevento.
The town is located at the center of a territory rich in history and culture, and it is precisely there that the tradition of &' activity originates.

L&' the company is immersed in the vineyards of the beautiful Laurentian countryside and over the years it has diversified and extended its product line.
Today the plant has a new headquarters with about 1000 square meters available, and can produce up to 2000 kg of products per day, thanks to modern equipment, always maintaining high quality standards.

Ricciardi cookies: commitment and passion for craftsmanship

L&' love and dedication that have been handed down for generations ensure that the products of &' company are always of high quality, thanks to the craftsmanship method.

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

The making of taralli is carried out using modern industrial machinery that enhances traditional artisanal knowledge.
After forming, the taralli are immersed in water for a few minutes, after which they are baked in the oven. This is why they are called 'cookies', meaning that they are cooked twice.

This is how Biscotti Ricciardi combines tradition with &' innovation, and as Francesco says: “Every day we make every effort to make our products even better, in order to meet the taste and expectations of