Battifollo is a little village at 900 meters above sea level in the province of Cuneo, located between the Mongia and Tanaro valleys and between Piedmont and Liguria. It is an uncontaminated place where biscuits have been baked every day without any industrial compromise for over 30 years. These are the traits in common: the exclusive use of organic flour produced by Sobrino Mill in La Morra (Cuneo), the finest varieties of Langa’s soft wheat, stone milled with no added enzymes, lactose, acidulants, thickeners and gelling agents; the traditional butter of Piedmont – where the breed Bruna italiana is raised with local hay and cereals; the eggs of the agricultural company Olivero Claudio in Monasterolo di Savigliano (Cuneo), where hens are free to roam outside and only eat organic feed cultivated locally; the hazelnuts of Piedmont coming from Ghiandaia, a family business located in the region of Langhe that practices organic farming since 1992; the pure spring water and the unique mountain air. Just like this, in its own way, every biscuit tells the sweet story of Battifollo and its uncontaminated surroundings.

We featured Primopan biscotti at the 2023 Summer Fancy Food Show in NYC last June and they received raved reviews by attendees. In response to this we are importing four skus of Primopan: Foglie di Mais, Farinele, Noccioli Biscotti and Drolos. These in particular received the most fanfare and make for perfect pairing with I Dolci Sapori's pistachio spreads. We're anticipating receiving shipment by Christmas with retail and wholesale shipping beginning before the new year. For questions, information or wholesale pricing please call us at (866)249-0400 or email us at info@ciaoimports.com.