The Bargilli company was founded in 1936 when Orlando, the founder, decided to embrace the profession of pastry chef and took over the laboratory of a family of Bohemian Jews in the second half of the 1930s.
From the original reinterpretation of a traditionally Nordic wafer the current “Cialda di Montecatini” originated: a savoury and very light biscuit in which completely natural raw materials combine in a delicate harmony, creating a masterly combination of 00 wheat flour, whole milk, fresh eggs, sugar and first choise Apulian almonds.
Production procedure implies the cooking of sheets of dough containing inside an inimitable filling, blend of almonds and sugar. The result is a light, crumbly, energetic biscuit which can be consumed as breakfast, served as dessert with wine, sparkling wine, raisin, for a nibble with tea or hot chocolate, ice cream, delicate mousse and............... just perfect on its own. 
The touch of class is given by the metal packaging made unique by the iconic graphic in liberty style that inextricably connects the product to its city: Montecatini Terme. 
In addition to Cialde di Montecatini, the Bargilli family offers its delicious cantuccini with almonds and Brigidini with anice, according to the tradition, skilfully enhancing simple and genuine ingredients.