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Almond pastries are made in 8 different flavours. from the basic dough made of almonds, sugar, and egg white, variations can be prepared with: cocoa, hazelnuts, pistachios, coconut, coffee, alkermes and lemon.
It probably comes from east and in 16th century it reaches italy carried with other spices where it is plentiful rich of.
In our country it diffuses from emilia romagna to umbria, even if kind of these cakes are found on tables of different regions for christmas.
To enhance the typical taste of campania, cinquesensi personalises gingerbread with the classic pisto, a mixture of very fragrant spices.
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Crunchies are shaped with traditional copper pot caramel and with grains of hazelnuts and toasted almonds.
This batter is rolles out with a rolling pin and manually cut.
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Cinquesensi cantuccini are a remake of the classic pratese biscuits.
The manual cutting of each piece gives them the typical long shape wherein almonds stand out unmistakably.
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
The work is a unique piece kept in a glass bell.
Cinquesensi cantuccini are a remake of the classic pratese biscuits.
The manual cutting of each piece gives them the typical long shape wherein chocolate chips stand out unmistakably.
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°
The realization takes place by growth, each small piece is affixed individually, to form the complete work.
