Biscotti Ricciardi are born from the tradition of Sannio baking and especially thanks to the teachings of parents, Bakers since 1964.

In the local tradition, our biscuits are often also called "Taralli". Are called biscuits, however, because cooked twice. First boiled in water for a few minutes and then cooked in the oven for final browning.

Thanks the passion and the art of the parents, Ricciardi Family have landed into international markets where they continue to be present since 20 years.