The recipe has always been as simple as natural: fresh eggs from the village, "1" type flour, Italian sugar and aniseed.
Like so many other ingenious products in the world, the Brigidini are the result of a mistake. The nuns of the convent of Santa Brigida di Lamporecchio prepared the dough for the hosts incorrectly. In order not to throw away the valuable ingredients, they added sugar and eggs to the dough and flavoured it with aniseed. The little sin after the mass was created, which with a Vinsanto or a Moscato makes a perfect dessert.
But we cannot really describe this pastry - you have to try it!
WARNING: Brigidini are very delicate and like to break. We have had bad experiences with shipping and can therefore not give any guarantee. We recommend to pick up the Brigidini in Niederlenz.
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