Artisan sweet and savoury products for professional assortments

Choose filled biscuits, soft specialities, hazelnut cakes and Salatì for your shop or food service business. Compare the actual formats on the product pages and contact us for wholesale and distribution supplies.

Artisan Haute Pâtisserie

The range to select from

Salatì

Salatì Butter and Sage

Butter and sage in a savoury biscuit. A Salatì variation to serve with mature cheese or fonduta.

Specialities

Paste di Meliga

Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.

Specialities

Brutti e Buoni

Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.

Salatì

Salatì with Chives

Chive savoury biscuits for aperitivo. Serve them with robiola, fresh cheeses or smoked salmon.

Novità

New for 2026

Fiorì

Flower-shaped shortcrust biscuits. Fiorì is our filled biscuit family: apricot, forest fruits, gianduja and pistachio.

Novità

New for 2026

Baci di Partenope

A variation in the Baci family inspired by Neapolitan pastiera. Baci di Partenope retain the shape of two biscuits joined by a filling.

Salatì

Salatì Seed Mix

Crunchy savoury biscuits with sunflower, chia, sesame and flax seeds. Serve them on their own, with hummus or vegetable spreads.

Baci di Dama

Baci di Venere

Baci di Venere combine shortcrust dough made with Venere rice, wheat and almonds with a Ruby chocolate filling. They are a different recipe from the hazelnut Baci.

Baci di Dama

Orange and Cinnamon Baci POP

Orange and cinnamon in the filling; wheat, almonds and rice flour in the shortcrust dough. Beetroot and safflower preparations give these Baci POP their orange shells.

Specialities

Ventagli di Sfoglia

Butter puff pastry folded into a fan shape, with sugar that caramelises during baking. Ventagli are crisp and layered, also known as prussiane or palmiers.

Baci di Dama

Pistachio Baci POP

Green shortcrust biscuits made with wheat, almonds and rice flour, joined with a pistachio filling. Spirulina gives the shells their colour.

Baci di Dama

Classic Baci di Dama

Two hazelnut shortcrust biscuits joined with dark chocolate. The filling contains at least 73% cocoa, bringing together the distinct flavours of hazelnut and chocolate.

Specialities

Amaretti d'Acqui

Amaretti d’Acqui have a thin crust and a soft centre. The dough is almond-based and the biscuits are shaped by hand in our Acqui Terme workshop.

Specialities

Chocolate Kifferi

Soft almond crescents with dark chocolate and orange paste, coated with sliced almonds. Cocoa and citrus distinguish this version of our Kifferi.

Novità

New for 2026

Pandolce Genovese

Our version of Pandolce Genovese, a cake from the Ligurian tradition. In the Volpe catalogue, it sits alongside biscuits and Torta di Nocciola as a cake to share.

Novità

Salatì

Salatì with Extra Virgin Olive Oil

Crunchy savoury biscuits with Italian extra virgin olive oil. Serve Salatì EVO on their own or with cheese and cured meats.

Salatì

Salatì Panissa

A savoury biscuit made with chickpea flour and rosemary, inspired by Ligurian panissa. The recipe also contains wheat flour.

Salatì

Salatì Tomato and Oregano

Tomato and oregano in a crunchy savoury biscuit. Serve with burrata and basil or crumble for a coating.

Baci di Dama

Baci Dark

Baci Dark have cocoa in the hazelnut shortcrust dough, with a dark chocolate filling containing at least 73% cocoa.

Salatì

Salatì with Chilli Pepper

Chilli savoury biscuits for a spicy note at aperitivo. Serve them on their own or with an accompaniment of your choice.

Baci di Dama

Rum Bites

Hazelnut shortcrust biscuits with a white chocolate and rum filling. Baci al Rum share the shape of the Baci range, with a different filling from the dark chocolate Classics.

Baci di Dama

Lemon Baci POP

Shortcrust biscuits made with wheat, almonds and rice flour, with a lemon filling and yellow shells. The safflower and lemon preparation listed in the ingredients gives the dough its colour.

Specialities

Morbidi alla Nocciola

A hazelnut biscuit with a cracked surface and a soft centre. Morbidi alla Nocciola share the amaretto shape, with a different flavour from the almond version.

Baci di Dama

Caramel Baci

Baci al Caramello combine wheat, almond and rice flour shortcrust biscuits with caramel chocolate. They are also known as Baci Gold.

Specialities

Torta di Nocciola

A cake with hazelnuts in the dough and chopped hazelnuts on top. Our recipe uses neither butter nor wheat flour; this does not amount to a gluten-free claim.

Specialities

Pistachio Kifferi

Soft almond-based crescents with pistachio paste and sliced almonds on the outside. Their shape and texture distinguish Kifferi from shortcrust biscuits.

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