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History of rusk
The original name of the nut was "disilicate Bread" because entered twice at the stake (oven). With this designation ancient writers refer to gastronomic literature. The word "rusk" to meet in the first AD years. At the beginning as "paxama" then as "paxamiti" to get the current form over time. Indicates that the origin of the word is from a scholarly writer of the age, Paxamo, who specializes in the writings gastronomic interest. The Scholar and Grammar Paxamas or Paxamos wrote "Witness by element", the Dodekatechnon, focus is on obscene shapes: Dye books, Agricultural etc. The content of the works are unknown to us. We know only the titles of his works from the Suda (or Souidas). The Andrew Dalby, in his book «Siren Feasts», argues that the Greek word paksimadi created: Arabic bashmat or basquimat, the Turkish beksemad, the Serbo-Croat peksimet, the Romanic pesmet and Venetian pasimata (in the dialect of Tuscany the pasimata identifies a traditional sweet). Disilicate bread in Latin translated as pane biscoctusbiscoctus> biscotto> cookie or, as the ancient Greeks, "disilicate".
Homemade olive oil rusks with oregano...
Barley unsalted rusks without sugar...