'Zarini' Gift Box

Large Gift Box with a selection of Biscottificio Mattei Biscuits, Deseo, Zabà Marchetti, Bonfante and Antinori Santa Cristina products

• Description

  The 'Zarini' gift box offers a delicious tasting of Antonio Mattei Biscottificio Biscuits and a selection of other carefully chosen products for our customers.
  
  Prato Biscuits are prepared with flour, sugar, free-range eggs, almonds and pine nuts, they do not contain preservatives, animal fats or vegetable fats.
  
  The Dark chocolate biscuits, and the ones with pistachio and almond are made with the same ingredients as the Prato biscuits (flour, sugar, free-range eggs) but instead of almonds and pine nuts, fine dark chocolate (60 % cocoa), or pistacchio and almonds are added.
  
  The Deseo Pure Butter Shortbread Biscuits are simple, crumbly and tasty shortcrust biscuits made with butter, flour, fresh eggs and sugar.
  DESEO products are handmade, prepared daily without using preservatives or other chemical agents. They do not use palm oil because of its negative impact on your health and the environment.
  
  Casa Marchetti's zabaglione: delicious and genuine like Alberto's ice cream. The eggs are fresh, from happy free-range hens selected by Fantolino.
  The Zabà project was born in the Torre dell'Eremo di Pecetto (TO), together with a group of disabled kids.
  In summer, after 3 hours in the freezer (or kept in the fridge) it becomes a mouth-watering pudding, with a consistency similar to ice cream, which we recommend enjoying with our Prato Biscuits.
  Caldo is excellent with biscuits (all our flavours!!) and cakes (a must try with the Mantovana cake); it is also good to drink. Just remove the cap and heat it in a bain-marie or in the microwave.
  At room temperature it is perfect for variegating ice cream or enriching creams and whipped cream.
  Shake well before opening.
  Store in a cool, dry place away from light.
  Once opened, keep refrigerated and consume within 5 days.
  
  Nocciolini di Chivasso are part of the confectionery tradition of the city of the same name.
  They are specialties with a small, round shape, crunchy, so much so that one leads to another.
  They are made exclusively of shelled and toasted hazelnuts of the Tonda Gentile delle Langhe variety, sugar and egg white.
  Once the dough has reached the ideal consistency, it is inserted into the special tank of a machine which distributes the right amount of mixture onto the baking sheets, in the form of countless 'buttons' ready to be baked.
  The Nocciolini are therefore crumbly, fragile and subject to humidity.
  Store in a dry place away from light.
  They accompany eggnog, coffee, vinsanto, sparkling wine or champagne and are perfect both at the end of a meal or as a mid-day snack.
  
  The Antinori Santa Cristina Vinsanto is intense yellow with amber highlights, the wine shows aromas of toasted hazelnuts, honey, and apricots along with light notes of citrus fruit. Full-bodied on the palate with honeyed and nutty flavours, it is a long and supple wine with an intense finish of chestnut flour and herbs.

• History

  Since 1858, Prato Biscuits have been baked daily and hand-packed one by one, in the classic Blu Mattei bag.
  The Dark Chocolate Biscuits came out of our oven for the first time in 2013, they are also hand-packed one by one, originally in a red bag but since 2019 in the Blu Mattei bag with a Red label.
  In 2017 the Mattei family added the new Pistachios and Almonds flavour.
  
  The first of Deseo's goals is to create balanced and tasty biscuits by focusing on the excellence of the ingredients, natural flavours, artisanal processing methods and traditional cooking systems.
  Every year new combinations of flavours are produced, always attentive to the needs of our loyal clientele already widespread in Italy and worldwide.
  
  The birth of eggnog has its roots in a very distant past.
  Someone traces the origin of zabaione back to 1471 by the mercenary captain Giovan Paolo Baglioni. Then there is another legend that attributes the birth of zabaglione to the 16th century, in Turin, where it was called San Baylon cream, in honour of San Pasquale Baylon, the patron saint of cooks and pastry chefs who seems to have created this cream to awaken the libido of “lifeless” husbands.
  Someone else places the birth of zabaione at the time of Caterina de' Medici who, it seems, consumed it cold.
  Franco Fantolino loved chickens very much since he was a child.
  Thus, in the seventies he decided to change his life and devote himself completely to his passion.
  He left the city and took the whole family with him into the countryside, in the charming town of Fiano, in the province of Turin, to start his new adventure.
  Over time things have evolved, especially from a technological point of view, also to protect animal welfare and towards a higher quality of egg being produced.
  Since 2010, the Fantolino family business has made an important decision: to no longer raise caged hens. Since then he has raised his own hens according to free-range and organic farming methods.
  Therefore, the hens have suitable environments to best express their natural behaviours, for not only physical but also psychological well-being. They are happy hens!
  
  The Bonfante Pasticceria began to 'spoil' the people of Chivassa with its confectionery products in 1922, taking over from the ancient Piatti pastry shop, already active in the 19th century.
  Luigi Bonfante took over the business with the precise aim of relaunching and making Nocciolini known beyond the borders of Chivasso; the pastry shop soon achieved its goal, becoming an important meeting point for citizens. It must be said that Chivasso already had the reputation of being a city with many cafés, to the point that as far back as 1904 in the local press it was remembered as a "meeting point city". The interior of the pastry shop is a small jewel in Art Nouveau style: the marble, the mirrors, the counters and the finely decorated Piedmontese walnut boiserie give the place an evocative 1920s atmosphere.
  
  The first vintage of Santa Cristina Vinsanto was produced in 1946 by Marquis Niccolò Antinori.
  The Antinori family has been dedicated to wine production for more than six hundred years: since 1385 when Giovanni di Piero Antinori became part of the "Arte Fiorentina dei Vinattieri", the Florentine Winemaker's Guild.

• Sizes
  Width

  34 cm

  Height

  13 cm

  Depth

  33 cm
• Notes

  Weight 3.4 kg with external shipping packaging.