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.
How we prepare the cookies
The Fortini® short pastry is preparated slowly and delicately, using only centrifuge butter, flour, sugar and eggy yolk.
Fortini® are produced as they once were, that’s why we continue to roll them by hand, without the help of machinery or molds.
CUTTING AND COOKING
After rolling, Fortini® are cooled for 24 hours, cut and the cooked in the oven.
After cooking Fortini® are cooled to room temperature and finally packed one by one in single portion.