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Santi Sebastiano e Valentino's cookies

Santi Sebastiano and Valentino’s cookies

by Santi Sebastiano e Valentino
0,00€

Crunchy flavors

Rediscover the taste of homemade biscuits. Don't you think you can still smell it, as if you just baked it?
Click Add and Choose the variant you prefer.

Cookies available:

  • Chocolate and salt cookies

    Ingredients: butter, brown sugar, cocoa, soft wheat flour 0, Maldon salt, chocolate chips, baking soda
    Weight: 250gr
  • Tozzetti with almonds
    Ingredients: 0 soft wheat flour, eggs, butter, yeast
    instant, pistachio, citrus peel.
    Weight: 200gr
  • Tozzetti with hazelnuts
    Ingredients: butter, brown sugar, eggs, hazelnuts, soft wheat flour, baking, hazelnuts, salt.
    Weight: 200gr
  • Cocoa tea shortbread
    Ingredients: soft wheat flour, whole spelled flour, butter, sugar, eggs, orange peel, cocoa.
    Weight: 150gr
  • Shortbread from you
    Ingredients: soft wheat flour, wholemeal spelled flour, butter, sugar, eggs, orange peel.
    Weight: 100gr
  • Vanilla diamonds
    Ingredients: soft wheat flour, butter, sugar, lemon zest, salt.
    Weight: 140gr
  • Cocoa diamonds
    Ingredients: soft wheat flour, butter, sugar, lemon zest, cocoa, salt.
    Weight: 140gr.
  • Cocoa and hazelnut slices
    Ingredients: soft wheat flour, butter, sugar, eggs, hazelnuts, pistachio, cocoa.
    Weight: 170gr
  • Almond slices
    Ingredients: soft wheat flour, butter, sugar, eggs, almonds.
    Weight 170gr
  • Vegan biscuits
    Ingredients: soft wheat flour, brown sugar, soy milk, rice oil, baking soda.
    Weight: 200gr
  • Romias
    Ingredients: soft wheat flour, butter, vanilla, sugar, vanilla, eggs, sesame, glucose
    Weight: 200gr
  • Ox eye jam
    Ingredients: soft wheat flour, butter, icing sugar, salt, eggs, vanilla.
    Weight: 80gr
  • Ox eye cocoa and hazelnuts
    Ingredients: soft wheat flour, butter, icing sugar, salt, eggs, vanilla, cocoa cream and hazelnuts
    Weight: 80gr
In this restaurant, only rigorously organic high-quality flours selected from the most important producers are used; mother yeast and German fermentations for many types of bread; the flour grinding, in the final stages, is done in a mill inside the room. They work continuously to create an innovative laboratory, in which to experiment with new blends of flours and to bake breads that meet every need.