The history of Biscuits Tumminello began in Castelbuono, a Sicilian town of medieval origin, in 1977. Here the first laboratory for the production of bread and biscuits was opened. Over the years, the family-run artisan workshop becomes a small company, where each product is born in a unique way with the choice of the best ingredients and with respect for traditions.
Tumminello biscuits are among the best biscuits in Italy. A tradition that has lasted for more than 40 years.
The biscuits are produced with passion, tradition, maniacal care of the ingredients and ancient Sicilian recipes. Only the highest quality raw materials produced in Sicily are used. The ancient Sicilian stone-milled grains of Castelvetrano meet Modica and its unmistakable cold-worked chocolate. Fresh milk from Ragusa, the capital of Sicilian Baroque, oranges and lemons grown by farmers, fresh eggs from hens raised outdoors in Mistretta, a small village in the Nebrodi Park, extra virgin olive oil and essential sweetness of Avola almonds and the authentic taste of Bronte pistachio. Finally, manna, biblical nectar extracted from the bark of ash trees.