Brutti Buoni's invention

'Aunt' Italia as grandfather Ernesto used to call her was born in 1863, and it is not difficult to imagine why she was called that. Italia was like a mother to Ernesto, he was brought up by her, he always looked up to her and she taught him so much. The invention of the Brutti Buoni is thanks to her: it was the early twentieth century and at the time she was managing the Mattei biscuit factory, as a thrifty and ingenious woman she invented a recipe to use egg whites that remained unused from other recipes.

Almond grains, sugar, egg whites and flour, the dough is poured onto wafer paper, baked and cooked at a not very high temperature, in this way a crispy crust is obtained on the outside while enclosing the soft almond dough on the inside. This specialty was so successful that it has remained in the daily production of the biscuit factory to the present day!

Grandfather Ernesto also sent them to dad when he was in Naples as an Officer Cadet:

"December 9, 1942...
By now you might have already received a visit from Mr. Mormorunni, who came to visit us in the morning, I was absent, he came to see me on Sunday afternoon and I gave him 500 g of B. Buoni... "

In the letter of December 14, our dad writes his appreciation as follows:

"Yesterday I went to Naples and in our room I found the Brutti Buoni. They were really excellent and I shared them with Carlino and Mario, who were very enthusiastic about them."

We still bake these biscuits daily (a limited production, from 10 to 15 kg a day).
We recommend eating them fresh, as they tend to harden quickly; like all our products, they do not contain additives or preservatives, this is the drawback but also the value of our Brutti Buoni!
And it is thanks to this exact reason that another great idea has been created... a special and crunchy recipe that we will officially present to you soon! Keep reading!!