It's Biscotti Day, the history of this treat

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The origin and history of the National Biscotti Day are anonymous. Biscotti (/bɪˈskɒti/Italian pronunciation[biˈskɔtti]; English: twice-cooked), known also as cantucci ([kanˈtuttʃi]), are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.A dough of flour, sugar, eggs, and unskinned or unroasted almonds are used in the preparation of the Biscotti.

According to Wikipedia Cantuccio is an old Italian word that literally means "little place" or "nook","corner" but that, in past, was also used to indicate a little piece of bread with a lot crust (usually the first and last slices of the loaf, the "corners").

The word Biscotto instead, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.
The word biscotto, in this sense, shares its origin with the British-English (via Old French) word "biscuit", which refers to what American-English-speakers call a "cookie". In modern Italian, the word biscotto refers to any cookie or cracker, just as does the British use of the word "biscuit". (The number of bakings and the degree of hardness are not relevant to the term.) In North America, the term "biscotti", used as a singular, refers only to the specific Italian cookie known in Italy as cantuccio.

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