Enzo Belli grew up with the teachings of his grandfather master baker Aristide and in 1958, in the heart of Tuscany, he decided to take advantage of his great knowledge of traditional Tuscan pastry and mother yeast processing to open a small artisan pastry shop.
Year after year, the small workshop, that has now become a biscuit factory, has increased its production and the biscuits have begun to cross seas and borders and delight even the most distant palates. Nowadays, in the same Tuscan province, the confectionery tradition still continues.
The “Biscottificio Belli” has grown not only in fame but also in volume and, in the factory of 4000 mt some new productive lines have been created, such as “amarettini” (small amaretti biscuits), flavored biscuits and salted cantuccini.
Machineries have evolved, spaces have increased and ingredients have been enriched, but the passion and the authentic bond with the tradition, that prompted Enzo to open that first laboratory, are those that today guide our choices and the hands of all the people that work with us.

Since that distant 1958, the heart has been the main dough of all the Belli’s products.
The passion for the ancient Tuscan confectionery tradition passed on for generations and it still is today the ingredient that makes our biscuits so delicious.
Every crunchy centimeter encloses the care for the genuine goodness of the past.

We like to describe ourselves the “artisans of taste”: we smooth, level, carve new and old flavors to create delicious delicacies.
During the years we have invested in new modern equipment and have experimented new solutions, but the attention and the care for each biscuit are all lovingly handcrafted.

Our planet is really important to us and we are committed everyday for its protection. That’s why we have reduced plastic by 20% in our packaging and have installed meters of photovoltaic panels to power all our machineries with renewable energy.