An original Tuscan tradition: crisp Anise wafers first produced by Nuns in the 15th century.

Light, airy anise wafers named after Santa Brigida of Pistoia and made for centuries in Tuscany. The saga began in the 14th century when a sister from Sweden, on a pilgrimmage towards Rome, stopped in the Montalbano, a hilly zone in the heart of Tuscany, where olive groves dominate the soft, lush landscape There she founded the Cluster of the Brigidine Order and each day the group of nuns baked Brigidini every day in praise of the Saint. Bakeries in nearby Lamporecchio maintained the tradition over time and Brigidini are especially popular during Carnevale.

The bakery of the Rinati family began baking its own Brigidini at the beginning of the 20th century, using the exacting recipe from the 14th century originals.

Traditionally served with gelato, whipped cream or Vin Santo.