BISCOTTIFICIO SCAPIGLIATI

The Ancient Scapigliati biscuit factory was founded in the shadow of the Duomo in Florence, when the founder Dante Scapigliati began its activity in 1926. The quality, in those days, was not just a refinement for gourmets, but a fundamental requirement for able to sell their products. In this school of "quality at all costs" they were formed, before the son, then the grandchildren, now driving the company.

Since then are the Cantuccini Almond, typical biscuit of the local tradition, to represent the main specialty of the company, Cantuccini almond Scapigliati thanks to artisan workmanship, the use of selected raw materials and the support of machinery specifically adapted for this purpose retain its original features: fragrance, crispness, lightweight mixture.

Besides the famous Cantuccini Almond they are produced other specialties of family tradition: Anacini, Ricciarelli, Pastry Almond, Savoyards, and the ancient Florentine specialty of Lenten biscuits.

Since November 2010 were born FROL.LO.NI, shortbread far and near, from an idea born with relationships developed in recent years with fair trade groups. The initial idea was to be able to do of breakfast biscuits with local raw materials, as close as possible to the area where it is located our factory (Figline Valdarno), possibly agricultural raw materials from organic or integrated production.

After a couple of months of investigation within a radius of 50 km we were able to find only: wheat flour(Grains of casentino) non organic, wheat flour bio with grains of Siena and Aretino, the casentino eggs (not bio), organic honey, organic milk does not. Faced with this situation, consulting with some referent GAS, we decided that priority ilcriterio for ingredients was that of coming from Fair circuit. Sugar and chocolate then with FAIRTRADE certification. Are products that come from FAR but with features that make them NEIGHBORS, CLOSE as possible to our newspaper: it is in our lives everyday that we should incorporate measures to improve the welfare of people far away from us but which we have historically exploited and we use even unconsciously.

The second criterion is the geographical proximity more NEAR possible to the production plant. This will not only reduce the environmental impact of transport, but also to try to reactivate the local productions.

The third criterion is the origin of organic and / or integrated farming: on a comparable distance to favor the ingredients that meet this criteria.

The final synthesis were 3 FROLLONI: one chocolate, one spelled and one vegan.

To summarize this experience (which is also a drop in our normal activities) in few words we can say that we did it: because we believe in the construction of local and global economy networks (fair trade) characterized by criteria of environmental sustainability and social and because we believe that the proximity humanize labor relations.

In short, we did not only meet consumers 'critical' but also to try to create a relationship with the manufacturers-suppliers we are neighbors and those who are far away geographically but still close as values.