Handmade Rosoni biscuits with Calabrian DOP licorice, Dulcis in fiore, 200g

This recipe was first recorded in the 14th century in a cookbook called "Le Viandier," written by Guillaume Tirel (also known as Taillevent), a renowned French chef of the time. However, some studies suggest that shortcrust pastry dough was already known around the year 1000 and was used to prepare delicious yet simple and delicate desserts that would satisfy the palates of the nobles of the time.

Excellent raw materials are used to prepare the shortcrust pastry to ensure optimal results; the ingredients are balanced and mixed following precise and specific steps, and the dough is then worked only after resting for at least 12 hours at a temperature of 4°C.

The shape, designed to perfectly match the company brand, is created through painstaking work entirely by hand, using special molds.

Baking takes place at 180°C for approximately 12–15 minutes.

Dulcis in Fiore offers this line of artisanal shortbread biscuits, called "ROSONI," in various flavors to please everyone's palate. Packaging has been completely redesigned, featuring elegant cardboard boxes:

Rosoni with ‘Calabrian Liquorice DOP’: they absolutely couldn’t be missed, given the highly prized production of organic licorice made in Calabria, which has obtained such a strong and important recognition, the DOP mark.