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.
Since then, the Scapigliati family has been embracing the pastry tradition from one generation to another with passion and dedication. 
Today Daniele and Roberto Scapigliati - heirs of such a centenary tradition- still dedicate themselves to the pursuit of best ingredients and to constant improvement of recipes.
Scapigliati is known in Tuscany for a very particular product of the local tradition, Quaresimali. These Florentine Lenten biscuits -  shaped in the form of letters of the alphabet - are made with egg whites, icing sugar, hazelnut paste and powdered cocoa. Due to the slow and difficult process, you can only find Quaresimali biscuits in the best pastry shops in the weeks leading up to Easter. 
However, the company is also known throughout the world for its PGI almond cantuccini with the many variations of the cantucci themselves, from chocolate to cranberries, and for the Ricciarelli biscuits.
The concept of craftsmanship proposed by Roberto and Daniele Scapigliati embraces both places and people. Each biscuit passes on ancient and profound values of respect for work, care for people and sustainability.