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.
All Products
Artisan pastries and savoury biscuits: the Volpe catalogue
Explore Baci di Dama, Kifferi al Pistacchio and al Cioccolato, Torta di Nocciola and Brutti e Buoni, alongside our other sweet specialities and all Salatì flavours. Compare recipes, textures and formats on the product pages.
The workshop selection
Our four leading specialities
Kifferi are shown in both flavours.
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.
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.
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
Brutti e Buoni
Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.
Baci di Dama
Baci di Dama: classic recipes and Baci POP
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.
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.
Baci di Dama
Baci Dark
Baci Dark have cocoa in the hazelnut shortcrust dough, with a dark chocolate filling containing at least 73% cocoa.
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.
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.
Premium Specialities
Kifferi, cakes, amaretti, cornmeal biscuits and puff pastry
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.
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.
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.
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.
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.
New for 2026
Baci di Partenope, Fiorì and Pandolce Genovese
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.
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.
Salatì
Salatì: seven savoury biscuit flavours
Salatì
Salatì Butter and Sage
Butter and sage in a savoury biscuit. A Salatì variation to serve with mature cheese or fonduta.
Salatì
Salatì with Chives
Chive savoury biscuits for aperitivo. Serve them with robiola, fresh cheeses or smoked salmon.
Salatì
Salatì Seed Mix
Crunchy savoury biscuits with sunflower, chia, sesame and flax seeds. Serve them on their own, with hummus or vegetable spreads.
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.
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.
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