About biscotti ...
The modern biscotti thought to be associated with the Tuscan region of Italy actually goes back in history further to the Roman times. "Biscotto" derives from "bis" (Latin for twice), and "coctum" or baked and later evolved to "cotto," or cooked. The result is twice-baked or biscotti, pronounced bee-SCOAT-tee. Originally the treat was meant for sustainability and nourishment for long journeys. We now associate these treats with pleasurable dining experiences or as a partner to your favorite beverage.
A Tuscan baker in the Renaissance era is credited with pairing the biscotti with sweet wines served through the region. The dry, crunchy treat was perfect for soaking up the local wine.
In Tuscany, biscotti was flavored with almonds and the cookies there are still known as cantucci. Cantucci di Prato can be found in many of the pasticcerias in the Tuscan regions of Italy. Biscotti were a staple for soldiers, sailors and fisherman because of their sustainability. Italian bakers began to develop their culinary license to evolve the product into what it is today. Practically every province in Italy has some version they have developed. We can conclude that with the emigration of Italians to the United States from Italy they brought with them biscotti which aided in them on their journey with nourishment and sustainability. Their product of sustenance became a satisfying treat in many flavors and varieties we know today.
About company and product ...
A baker of Italian decent was born in 1910 in San Francisco and two generations later an artisan and baker continues to carry with her that same passion started in the early 1900s. This recipe has been passed down in the family and now she would like to share this with you. Her biscotti have a unique flavor and texture that makes your salivary glands work overtime and brings back that memory of mama baking in the kitchen.
At Biscotti di Bianchi we only use the finest, freshest, all-natural ingredients. The result is a flavor unsurpassed by others. We pride ourselves in bringing warmth to your heart and a smile on your face. After one bite of our biscotti you'll agree that it will make you want to come back again. All our biscotti is hand-made, so sizes can sometimes vary. We are available to work with restaurants, cafes and gelato stores to vary the size of the product according to your desired need. We are local within the San Francisco Bay Area and can be found in smaller grocery stores and markets. If you don't see us in your favorite small grocery store, mention our product to the owner, and have them contact us. We are happy to provide ways to bring our product from our kitchen to yours.
About Victoria ...
The owner and founder, Victoria Bianchi, is a San Francisco native, the fourth generation of Italian decent. Perhaps her love of the culinary arts is rooted in her family history with her grandfather being a baker and artisan in San Francisco. In fact, many of her family members developed a love of the food industry in one form or another with small grocery store owners, produce buyers and food salesmen.
Victoria grew up in a family with a love for food and can recall watching her mother enjoy making biscotti by hand. She would lovingly combine all the ingredients being careful not to over mix the biscotti dough. Then she would form logs and flatten them on the sheet pan and bake the biscotti for the initial step. Once the aroma of anise, almond and vanilla became prominent she would make sure the logs were firm, remove them from the oven and slice. Then the final baking was established and again once the cookies were firm and crisp they were removed from the oven.
Based on this original almond recipe, we have evolved other flavors - all developed and refined after numerous tastings and revisions. The result has become four flavors pre-packaged today - and more are on the way. Victoria developed her love of cooking and baking in culinary school in San Francisco through City College of San Francisco's Culinary program and later after receiving her certificate and Associates degree she went on to further her education obtaining a bachelors degree in Management.
Victoria began baking the cookies with the recipe passed from one generation to the next. She baked for friends and brought them with her to different occasions she was invited to. The reaction from family and friends was astounding and more and more people were encouraging her to make them professionally. Taking this recipe, refining it and perfecting it, soon the venture had begun, first with developing the trademark, labels and packaging and then choosing where to market them. The various Oakland Farmers Markets became a comfortable, relaxed atmosphere where she is currently developing a following. You can find her at the East Bay locations throughout the year and at the seasonal farmers markets in the North Bay from mid-May to October.