We reinvented ourselves as artisans
Fortini® biscuits were born in a delicatessen in Forte dei Marmi in 1991.
Between 1994 and 2001 they became widespread throughout Italy thanks to word of mouth and a careful commercial policy.
In 2001, they were the first Italian artisan biscuits to be packaged in single portion (without adding any preservatives or flavourings). This allowed a significant increase in production, developing both the domestic and foreign markets.
During the great financial and economical crisis in 2008, the company was taken over by Giovanni Francalancia Vivanti Siebzehner.
After difficult years, the company is experiencing a second youth, also thanks to Giovanni’s children Silvia and Riccardo joining the company.
Today, the company manually produces more than 1,750,000 Fortini® biscuits per year, serving hundreds of shops throughout Italy and Europe.
What do we do
Hand rolled and packaged one by one
We produce the Fortini short pastry with a kneading machine with “plunging arms“, which massages the dough without stressing it, and we roll it by hand as it once was. After a long rest (even 24 hours) in the refrigerating room and the right cooking we package the biscuits one to one to guarantee them a long shelf life (up to 12 months).
Our short pastry
The secret of Fortini.
Our short pastry is the result of a patient search and endless testing to the perfect balance between ingredients, making it unique. To knead it we use one of the best centrifuge butters in Europe, sugar, real egg yolk and wheat flour type 00. No preservatives, no antioxidant, no emulsifiers and no others food additives.
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