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: it is 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 Apulian almonds.
Production procedure implies the cooking of sheets of dough containing inside an inimitable (an inimitable filling) blend of almonds and sugar. The result is a light, crumbly, energetic and highly digestible biscuit which can be consumed as breakfast, served as dessert with wine, sparkling wine, raisin, for a nibble with tea and hot chocolate, ice cream, delicate mousse and............... just perfect on its own.
Currently, the son Paolo and the wife Maria hold the management of the company that under their leadership has developed by perfecting the production techniques and keeping unchanged genuineness and quality due to the steady attention to the selection of raw materials.
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.