So good that one pulls the other, suitable at any time of day:
Bettina’s cookies are perfect as a sweet or savory snack, for a snack, an aperitif or the end of a meal.
Discover in the next pages some ideas, some very original, to enjoy them at their best in three different suggestions for pairing and tasting:
a “Classic” choice the most usual one
a “Gourmet” choice suitable for those palates in search of contrasts and new flavors
and a sensory “Emotion” identified in a recipe.
Food matching and “provocations” by Wladimiro Gobbo – Italian Association of Veneto Sommeliers.
The desire for fruity and spicy cookies gave birth to orange, wild berries, caramel and cinnamon cookies; the family tradition pushed her to propose the corn and raisin cookie, created with the recipe of her maternal grandmother and classic of Venetian biscuits; her love for Italy led to the creation of the first “Tiramisù” cookie inspired by the most famous Italian dessert in the world, born in Treviso, a delicate combination of cocoa, coffee and vanilla; the search for quality raw materials led her to find a cookie that used the delicate khorasan wheat and another using only rice flour.
I cantucci POP ispirati al Mediterraneo, i biscottini con Asiago, mais e cipolla ispirati alla montagna, i biscottini alle erbette ispirati agli orti e ai profumi delle erbette, i biscottini al curry e semi di papavero ispirati alla cucina orientale e, infine, i cantucci alle arachidi per “vestire da sera” le arachidi, un classico per gli aperitivi ! Il tutto curando la scelta delle materie prime e ponendo attenzione all’equilibrio delle ricette.
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