Pastry Tradition
In 1926 Dante Scapigliati opened his pastry shop in Florence, thanks to his expertise in the art of baking biscuits and pastries. He gained his experience during the years spent at the “Digerini e Marinai” pastry shop.
Due to the growing biscuit demand, Dante’s son, Giorgio, had to work on finding a way to both maintain the quality of the products and meet the needs of higher demands. He achieved this goal by designing machineries that exactly reproduced the “manual way of making”.
In the 1970s Biscottificio Scapigliati soon became a well-known producer of Cantuccini in Tuscany. Thanks to new machineries, Giorgio Scapigliati was able to develop greater production capacity, while maintaining artisanal quality of products. Thus, the company acquired new customers also on the large- scale retail channel both in Italy and abroad.
Scapigliati family today
With passion, dedication and respect Roberto and Daniele, Giorgio’s sons, embrace the pastry tradition handed down to them by the family.
The aim that guides their work every day is the pursuit of best ingredients and constant improvement of recipes. Besides Italy, you can find Scapigliati Biscotti in carefully selected distributors and retailers worldwide.
From Tuscany Biscottificio Scapigliati exports -in addition to its delicious biscuits- an original concept of craftsmanship that embraces both places and people. Each biscuit passes on ancient and profound values of respect for work, social responsibility and sustainability.
Our team
Like any true artisan reality, Scapigliati is also an “extended family”.
The collaborators, the people who experience the laboratory and the surrounding area every day, are the soul of Biscottificio Scapigliati.
Anna -at Scapigliati family since 2001- witnessed the laboratory’s growth. She has a sweet tooth, especially for aniseed and raisins Cantuccini, whose flavour is similar to the biscuits she used to eat as a child.
Argelia- at Scapigliati family since 2001- deals with packaging biscuits. The vanilla scent of Scapigliati laboratory reminds her of her childhood memories at pastry shops of Cuba, where she was born.
Vanna – at Scapigliati family since 2006- is such a great lover of Cantuccini and especially of almonds that sometimes she eats them only.
Mario is at Scapigliati family since 2006. His Italian grandparents left Tuscany to Colombia but not their Tuscan traditions. They started to bake Cantuccini at their pastry shop, where Mario grew up.
Francesco “The Maurizi” chose Scapigliati soon after he graduated from catering school. He loves Ricciarelli and Christmas sweets, maybe because his birthday is on the 29th of December.
Francesco has been working at Scapigliati family since 4th of October 2002, an important day for him because on that day his son was born. He is a real Florentine and leading expert on Quresimali biscuits. “You need muscles to get them right!”