HISTORY

Imagine Florence fifty years ago. Imagine its streets and colours, art and culture. Then picture a small confectioner’s workshop in this magical framework. A passion for tradition and the use of high quality raw materials inspire the creation of highly successful products both in Florence and throughout Tuscany. Ghiott‘s history begins in this very town, in the suggestive setting of the Passignano Abbey.
A history triggered by Enzo Salaorni’s initiative - descendent of a line of expert confectioners, in 1953 he revisited and personalised the ancient Renaissance Cantuccini recipe to create Ghiottini. In a few years the product range gradually stretched to encompass the most traditional recipes of typical Tuscan confectionery: Brutti e Buoni, Amaretti, Panforte and Ricciarelli. To date the Salaorni family is still the repository of this ancient tradition and enthusiastically carries on Ghiott’s mission. The Firm is based in a modern automated production facility located in the heart of Chianti, at foot of the magnificent Passignano Abbey. Technological advancement and the strictest quality control have enabled Ghiott to enhance tables throughout the world with traditional products that ensure the fragrance and crisp quality of freshly baked cookies.