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Baci di Dama Typical Italian Cookies with Hazelnuts - Baldaiassa

An ancient delight of Piedmontese haute patisserie, Baci di Dama, owe their birth to the inspiration and skills of a chef of the House of Savoy.

In the more traditional narrative, it is said that Vittorio Emanuele II, on a gloomy autumn evening, wanted to delight himself with a new delicacy. His wish, with the ingredients available at that time, was scrupulously fulfilled: this is how Baci di Dama were born, probably the most widespread and known Italian biscuits in the world.

Since then, inevitable in the Courts of Italy and beyond the border, Baci di Dama come to us through debated events about their origin. The only certainty is that Baci di Dama reach their maximum expression in the city of Tortona in the province of Alessandria, where the honors of this extraordinary all-Italian biscuit would boast.

The traditional dough of Baci di Dama involves the processing of hazelnuts, almonds, wheat flour, sugar and butter, modeled on small spherical parts that are subsequently baked in the oven. The resulting little balls, once cold, are paired two by two with a drop of chocolate assuming the features of the lips of a "Dama (Lady)".

Hence the name Baci di Dama, never unwelcome and always kind, as delicate as the kiss of a "Lady" who, making us fall in love with the first kiss, makes us desire ... to receive others.

Baci di Dama with hazelnuts - Baldaiassa, even if respecting the traditional recipe of this famous Italian biscuit, do not involve the use of almonds, a fruit that is not widespread in Piedmont and therefore less tied up to the history and gastronomic origins of the region.

Baci di Dama Typical Italian Cookies with Hazelnuts - Baldaiassa

Baci di Dama Typical Italian Cookies with Hazelnuts - Baldaiassa

The techniques adopted for their production are those of tradition: strictly hand-made shaping of a mixture of a dough composed of hazelnut flour of the Tonda Gentile Trilobata variety, raw cane sugar, Italian wheat flour, butter and Bourbon vanilla.

The exclusive use of local hazelnuts of Piedmont, of the Tonda Gentile Trilobata variety, expertly toasted, gives to Baci di Dama - Baldaiassa their typical and unmistakable aroma.

The final result is a biscuit with a delicate and pleasant taste, which, together with the aromatic notes of brown cane sugar and Bourbon vanilla, complement each other, enhance it.

The union of the little balls is obtained by using extra-dark Belgian chocolate for the white version; for the dark one instead, is used Dutch cocoa for the dough and Belgian white chocolate of the best varieties for pairing.

Baci di Dama with hazelnuts - Baldaiassa are excellent accompanied with raisin and bent wines, a must in the tea break ... exceptional tasted alone!

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