Biscotti di vino are twice-baked hard biscuits made with white wine, creating a crisp texture and subtle wine flavor. They're designed to be dunked in wine or coffee—the hardness is intentional. This is the classic biscotti that Italians have been eating for centuries. Innocenti's version stays faithful to tradition. Dunking is mandatory—eating dry misses the point.
Tips from diners
These are meant to be dunked. In wine (vin santo), coffee, or even water. Dry eating misses the experience.
Anice (anise) gives these biscotti distinctive licorice flavor. They're an acquired taste—some love the anise, others find it overwhelming. Innocenti makes them in the traditional Roman style. If you enjoy anise flavor, these are excellent. The flavor intensifies when dunked. Not for anise-avoiders.
Tips from diners
If you enjoy anise/licorice flavor, try these. The anise flavor is prominent. Not for everyone, but worth experiencing.
Semola (semolina) gives these biscotti a different texture—slightly more granular than wheat biscotti but still crisp. The flavor is subtle and slightly sweet. Semolina biscotti are traditional in southern Italy, and Innocenti makes them in the Roman tradition. They dunk beautifully and pair well with any beverage.
Tips from diners
Semolina biscotti have slightly different texture than wheat. Try them to compare. The crispness is still prominent.
These biscotti incorporate amaretti (almond biscuits) into the dough, making them slightly sweeter than plain biscotti. The almond flavor is evident but not overpowering. They still require dunking to eat comfortably, but the added flavor makes them more interesting than plain biscotti. They pair well with dessert wine or strong coffee.
Tips from diners
If you prefer biscotti with flavor beyond plain, these amaretti biscotti add interest without being overly sweet.
Fig biscotti have chopped dried figs throughout the dough, making them sweeter and adding chewiness from the fruit. The fig flavor is warm and slightly earthy. While still meant for dunking, the fig adds more texture and flavor complexity. These are popular for afternoon eating or gifting.
Tips from diners
Fig biscotti are less traditional but more flavorful. Good if you want something sweet with afternoon coffee.
Biscottificio Innocenti has been baking biscuits in Trastevere since the 1920s, making them one of Rome's longest-operating bakeries. The shop specializes in traditional biscotti—twice-baked cookies designed for dunking in wine or coffee. Their approach is conservative, using recipes unchanged for generations. The shop occupies a small historic space and attracts both locals seeking quality biscuits and visitors drawn by the location in charming Trastevere.
Biscottificio Innocenti is in charming Trastevere. Visit the neighborhood for the cobblestone streets and historic atmosphere, stop here for biscuits.
This shop is takeaway-only. No seating. Buy a bag of biscotti and eat them with coffee elsewhere or back at your hotel.
Biscotti are excellent gifts—they ship well, stay fresh, and are authentically Roman. Innocenti will pack nicely for carrying.
The shop has limited hours (closed afternoons most weekdays). Afternoons are best time to visit (4-7pm). Mornings can be busy with locals buying for home.
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