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I Biscottoni KM 0 - Golose Emozioni - vaigustando
  • I Biscottoni KM 0 - Golose Emozioni - vaigustando
  • I Biscottoni KM 0 - Golose Emozioni - vaigustando
  • I Biscottoni KM 0 - Golose Emozioni - vaigustando
  • I Biscottoni KM 0 - Golose Emozioni - vaigustando
  • I Biscottoni KM 0 - Golose Emozioni - vaigustando
  • I Biscottoni KM 0 - Golose Emozioni - vaigustando
KM 0 Biscuits

2 reviews

KM 0 Biscuits

Prodotto in Veneto
Prodotto Carbon Neutral
In stock
$12.00
Taxes included. Shipping calculated at checkout.
Format

The Product in Brief:

✓ Artisanal baked product

✓ Total absence of colorants and preservatives

✓ With organic ancient grain flour

✓ Selected ingredients of the highest quality

✓ Ideal for breakfast and afternoon snack

This product, a flagship of our pastry shop, has undergone a significant transformation in the last two years.
The renovation focused on the exclusive use of local products, emphasizing the valorization of the Veneto region.
The "Biscottone da colazione" is now made entirely with selected raw materials from the region. Flours: Produced from ancient organic stone-ground grains, these flours are the heart of the biscuit, giving it an authentic and genuine taste.

Eggs: Only from free-range hens, these eggs guarantee freshness and superior quality.

Sugar: Raw beet sugar, produced in the Verona area, adds a natural and unique sweetness.

Alpine Butter: Coming from Monte Grappa, Alpine butter enriches the biscuit with its unmistakable flavour.

The result is a 100% native biscuit, which celebrates the riches of the Veneto.
Our commitment does not stop there: we extend our philosophy of valorizing local suppliers to all the raw materials used, such as honey from local beekeepers, selected according to the season and always exclusively free-range chicken eggs. This biscuit is not just a product, but a tribute to the land and its producers, an example of our dedication to quality and sustainability.

Ingredients

Organic stone-ground flour, ancient grains, free-range eggs, butter, milk, ammonium bicarbonate, salt, Tahitian vanilla, lemon peel.

Pairings

Ideal for breakfast and as an afternoon or post-meal snack.
May contain traces of gluten, lactose, milk proteins, eggs, nuts, soy.
The Territory

The Pedemontana Veneta is a charming and welcoming landscape located between the provinces of Treviso and Vicenza, in the Veneto region. This area combines landscape, culture, and development prospects in a unique setting. A new highway runs through the Pedemontana Veneta, a major infrastructure linking 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas. The Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the highway.

These villas are among the 1,769 in the foothills and 3,828 scattered throughout the region. The region is also renowned for its rich food and wine heritage, with 153 specialty products within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP products, 4 DOCG wines, 8 DOC, 4 IGT wines, 119 traditional agri-food products, and 4 Slow Food Presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats, and delicacies, including, to name a few, Asiago DOP cheese, grappa and fruit distillates, Sopressa DOP, extra virgin olive oil, and Prosecco DOCG di Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported worldwide, in recent years, native grape varieties that had been forgotten have been re-evaluated, including Recantina and Rabbiosa dei Colli Asolani (Pat del Colmel). In short, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture, and food and wine. Thanks to the highway, visitors can easily explore the region's beauties, discover the Venetian Villas, and savor the many local delicacies. The typical products of the Pedemontana Veneta, which encompasses hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.
The Producer

Let me introduce myself: I'm Enrico, a young pastry chef with a clear vision for my pastry shop: who we are is what we eat, and raw materials are my most important asset. In recent years, I've made a truly significant and comprehensive overhaul of my pastry shop. Specifically, these are two initiatives that have allowed me to renew my recipes and add significant value in terms of sustainability, attention to, and appreciation of the local area. The first: thanks to a collaboration with my trusted miller, I launched the "zero-mile flour" project. The project involved using flours sourced only from so-called ancient grains, because from sowing to harvest, the fields are no longer touched by human hands. I followed this project month by month, observing the various stages of growth: from sowing to harvest, to stone grinding.

Again with my trusted miller, I began producing einkorn wheat, another flour that adds value to products and their digestibility, rich in organoleptic properties but very weak. Therefore, I used this flour only for biscuits and sourdough bread. The added benefits of this type of flour compared to common flours are its superior organoleptic properties and decidedly superior health benefits. Thanks to this innovation, I also began offering bread for sale in the shop on Sundays, made with sourdough and einkorn wheat flour. Not in large quantities, but from the feedback I received from customers, I certainly knew I was on the right path. In fact, in addition to promoting the short supply chain and collaboration with suppliers, I was able to make a significant and innovative impact on my bakery, fully showcasing native flours made with sustainable methods that honor their land of origin.

The second: the "biscottone da colazione" (breakfast biscuit), a product I've always offered in my bakery, but which I've completely innovated and revolutionized over the past two years. The focus, again, has been on using local products and showcasing the region. The "biscottone da colazione" is now made exclusively with Veneto ingredients, from our own flours to free-range eggs, raw beet sugar (produced in the Verona area), and butter from the Grappa mountain pastures. A 100% local biscuit. My commitment and dedication to local suppliers extends to other ingredients I use, such as honey from local beekeepers, purchased seasonally; eggs from exclusively free-range chickens; and fruit for jams and other preparations, exclusively seasonal, also purchased from local farmers.
Conservation
  • Keep the product in a cool, dry place away from sunlight. Once opened, the product deteriorates rapidly, refer to the instructions on the label.
Return Policy

The return of products is possible up to 14 days after receiving the goods. More information on the methods on the Right of Withdrawal page
Commitment to the environment

Respect for the environment has always been a fundamental point for us at Vaigustando.

We know how important it is to protect our planet, which is why we work every day to minimize our ecological impact .

We have taken concrete measures to limit waste at every stage of our process:

- Our packaging is eco-friendly and made from recycled and recyclable materials, thus reducing the use of plastic and other non-biodegradable materials.

- Each package is designed to be as efficient as possible, while ensuring maximum protection of the products during transport.

We are aware that transport can be a major source of polluting emissions.

For this reason, since the first delivery we have decided to neutralize all emissions deriving from the transport of our goods.

We work with reforestation projects and other carbon offsetting initiatives to ensure that every shipment is carbon neutral.

Our mission is to offer you quality products without compromising the future of our planet. Every purchase you make on our site is a step towards a more sustainable world.

Thank you for supporting our commitment to a cleaner environment and a greener future.

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