Posted 20 hours ago

6x Mulino Bianco Fette Biscottate Italian Whole Wheat (Integrale) Rusks Biscuit Dry Bread 630g

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The first time I had fette biscottate, I threw one in my mouth plain. I coughed. I choked. It did not taste like food. It tasted like one of those cheap, brown paper napkins from a fast-food restaurant.

Pregnant Women – When I was diagnosed with gestational diabetes, my dietician-designed diet included fette biscottate with cheese for breakfast. But I swear to you, if you ask most Italiansabout this abomination, they will get a little twinkle in their eye and tell you how delicious fettebiscottateare with Nutella or marmalade. I’ve written about 6 things I’ve learned after 6 years in Italy, but after 6.5 years in Italy I can now say with a fair amount of confidence that fette biscottate are the kind of ridiculous food that you have to be born into and grow up with to like. You don’t even need a specialized roasting machine! Just throw it in a hot pan and flip it after 45 seconds. There you go! Toast! We promise you the process is quite straightforward, but just like any other leavened dough it takes a few hours’ rest in between steps, but the process is quite simple and the result is delicious. And if you try our bi-colour version with a wonderful cocoa spiral, it happens to be very beautiful too!

Cooking Instructions

Babies – Some Italian parents let their teething babies gnaw on fette biscottate. It’s less and less common as there are special teething biscuits available here. If you’re coming to Italy with a baby, give them a try! Spreads and fette biscottate are a powerful combo, but the little rusks reach an even higher plane when they meet a latte, combining the crunch on the edges, the soft middle, the warm coffee, and the cool spread. However, dunking a jam-covered rusk is a textural tightrope. If you dare to bite into one without dipping it, you receive a mountain of crumbs at your feet. On the other hand, fette biscottate crumble in hot milk like a sand castle to water. There are but a few seconds after dunking a piece into a latte before it becomes part of your drink. Only by risking such destruction can you achieve ultimate flavor. Allow me to present you with frozen pizza topped with french fries and hotdogs and fette biscottate. In a country like Italy, a place completely dead set against many incarnations of pre-made food, there remain notable exceptions. Many Italians I know are horrified when they hear that a lot of people don’t know how to make pasta sauce.

Here’s another breakfast food that is extremely popular in Italy but almost unknown on the British tables: ‘ fette biscottate’, literally ‘biscuit slices’! Biscotto in Italian means twice-cooked:, and although this definition has been so broadly applied to the point it became just another word for ‘cookie’, it would originally refer to the technique of baking a dough to the point it’s cooked through but still soft enough to be sliced and then baked again at a low temperature to reach a crunchy, crispy texure. This type of twice-baked bread is widely consumed across Europe and Asia, but I first experienced it when, in the early 2000s, I shared an apartment in Milan with two young Italian girls. I watched my roommates for cues on how to assimilate, eventually realizing the easiest way to turn into an Italian was to eat like one. I investigated their cupboards, mirrored their selections when I went shopping, and coughed my way through my inaugural fette biscottate.Families– Families often have them for breakfast. My kids will eat them instead of cereal but they actually prefer to toast bread instead (maybe because they’re half American?).

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