For no less than four generations, our love and dedication have been repaid with the confidence of those who choose to share their breakfast times with us.
Caveosi are the new biscuits inspired by Matera’s famous Sasso Caveoso district, made with local extra virgin olive oil and PGI white wine from Basilicata.
Di Leo biscuits are produced using a technique known as wire cutting.
The mix is poured into the mould, just like a pastry syringe, and then cut by a steel wire. This makes the surface of the biscuit rougher and more porous, which means it can be dunked into liquids for longer without breaking. This is a very popular feature for breakfast biscuits.