Best Dishes at Biscottificio Innocenti

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.

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.

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.

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.

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.