Dolce Forno

23/07/2026

Brutti e Buoni.

This isn’t a biscuit flavoured with hazelnuts.

It’s hazelnuts, gently held together.
Meringue gives them structure,
letting their flavour and texture
remain at the heart of every bite.

Sometimes, the simplest recipes
leave the main ingredient exactly
where it belongs.

20/07/2026

19/07/2026

Taralli.

Some recipes begin in the pantry,
not in the laboratory.

Flour. Wine. Oil. Sugar.

Flavours that have long belonged
on the Italian table,
brought together in a biscuit
that has been enjoyed for generations.

Naturally made.

17/07/2026

Almond pastries are part of a much older story—one shaped by Sicily’s landscape, its ingredients and centuries of tradition.

16/07/2026

Time stretches a little around the table.

However the pause unfolds,
the clock quietly slips into the background.

15/07/2026

At this stage, everything looks the same.

Flour.

From here come biscuits
with different shapes,
textures and flavours.

Each beginning in the very same place.

14/07/2026

An assortment set on the table,
shared outdoors.
With no special occasion
and no particular pairing.

Just simple biscuits, enjoyed together.

Enough to taste freely,
or go back for a second taste.

12/07/2026

The first bite is curiosity.

Looking for the almonds,
finding them one piece at a time,
until the simple ingredients
are all you can taste.

It’s satisfying in a way
that’s hard to describe,
yet easy to recognise.

And before it’s even finished,
there’s already someone else to share it with.

11/07/2026

Every shared biscuit starts with a little curiosity.