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MARABISSI

In 1948, the Marabissi family opened their first bakery in Siena. Still today, they use flour ground from Pugliesi almonds grown in southern Italy instead of the more common (and cost effective) ground apricot kernel to make their signature amaretti.

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Marabissi

In 1948, the Marabissi family opened their first bakery in Siena. Still today, they use flour ground from Pugliesi almonds grown in southern Italy instead of the more common (and cost effective) ground apricot kernel to make their signature amaretti.