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.