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Mulino Bianco biscuits: 46 regional alternatives without palm oil
Mulino Bianco biscuits: 46 regional alternatives without palm oil

Palm oil, here we go again. A look at the latest advertisements on TV and a short walk through supermarket shelves outlines this situation: after EFSA (European Food Safety Agency) revealed the presence of high levels of a toxic substance warning consumers, especially the younger ones, it seems that companies are competing to see who downloads it first.

A forest of raised hands that say "our products do not contain palm oil, we use other fats, we look after the health of consumers and that of orangutans". Esselunga, Coop, Colussi are some of the big names that have turned around.

And in addition to the Spreadable cream alternative to Nutella, the second battleground is that of Biscuits: for those looking for some that do not contain the infamous vegetable oil, here is a list of typical regional sweets alternatives to Mulino Bianco (for now the brand owned by Barilla has replaced palm oil only in chocolate beans and milk flowers of the Mulino Verde line).

1) We have chosen regional producers and products, in a correspondence of loving senses between companies that produce typical biscuits and which are based in the region of origin of the product.

2) We have also excluded, not without a profound inner contrast, all those biscuits that do not include fat (oil or butter) but that use only eggs, hazelnuts and almonds (so there are no amaretti, hazelnuts, ricciarelli and ugly and good ones).

3) Finally, for the precise recipe book, a notation: we have inserted the ladyfingers (even if the recipe does not include butter or oil) because in some cases palm oil is used to grease the pan.

As always, in case of oversights, we ask for your help: if you send some samples to the editorial office in addition to reporting, we will offer you a cup of tea.




They take their name from a district of Genoa: they are born as sweet rusks to be kept in the galley of boats. They have become one of the Ligurian delights.


Historic brand born in 1920. Ingredients: wheat flour, natural yeast from white mother, sugar, butter, barley malt extract, salt. contains: wheat and milk derivatives.


Ligurian confectionery company founded in 1885. Its Lagaccio biscuits have wheat flour, natural yeast, sugar, butter.


This is also a historic producer. Ingredients: type "00" soft wheat flour, natural yeast of wheat flour, sugar, butter.


Small shop founded in the mid-19th century by the pastry chef Giovanni Preti. Today it has an industrial dimension. His Lagaccio contains wheat flour; natural yeast (sourdough); sugar; butter; malted cereal flour; aromas.


Delicious shortbread daisies with a small hole in the center (to be precise: do not confuse them with the canestrelletti di Torriglia, recognized as a traditional food product, and slightly smaller).


Ingredients: wheat flour, butter (22%), sugar, egg yolks, lemon juice, raising agents (disodium diphosphate, sodium hydrogen carbonate), Madagascar vanilla beans.


Ingredients: wheat flour, butter, sugar, milk, eggs, natural flavor: lemon.

Valle d'Aosta

Valdostane tiles
Valdostane tiles


Round tile-shaped biscuits, born in 1930.

Valdostana Artisan Tegoleria

Evolution of an artisan laboratory, it is today the best known producer. Ingredients: almonds, hazelnuts, sugar and egg white




Born in 1878 in Casale Monferrato, they are even protected by a patent.


He is the inventor: he is the one who transforms eggs, flour, butter and sugar into one of the regional symbols. The Portinaro family took over the company in 1953. Ingredients: soft wheat flour, fresh eggs, butter, sugar, pure vanillin.


Two shortcrust pastry caps divided by chocolate, born in Tortona in the 19th century.


Company founded in the province of Biella as a bakery in 1974. Its Baci di Dama have soft wheat flour type "00", butter (25%), sugar, "tonda gentile trilobata" hazelnuts (8%), almonds (1%), honey, salt, natural flavors. filling: dark chocolate (4%) (min.50% cocoa: cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor).

Luca Montersino Golosi di Salute

The Piedmontese pastry chef par excellence has called them Siamese. Ingredients: hazelnuts, almonds. 23% rice flour, raw cane sugar, butter, dark chocolate (sugar, cocoa mass, cocoa butter, soy lecithin, vanilla beans), egg yolks, rice germ, fresh whole milk.


Historic Biella brand. Ingredients: soft wheat flour t.0, sugar, butter, hazelnuts, almonds, honey, salt. Extra dark chocolate: sugar, cocoa 52%, cocoa butter, emulsifier: soy lecithin, vanillin.


Company founded in 1932, today incorporated by Grondona. Ingredients: 0 wheat flour, margarine, sugar, hazelnuts (min.13%), butter, kernels, almonds, flavorings. Filling: sugar, vegetable oils, skimmed milk powder, low-fat cocoa with 10-12% cocoa butter (8%), hazelnuts 8%, emulsifier: lecithin (from soy), flavorings.


Invented in the 16th century by the nuns of Novara, they are dry and crunchy, similar to Pavesini.


Ingredients: type "00" soft wheat flour, sugar, eggs (23%), raising agent: ammonium bicarbonate, flavorings


Laboratory born in 1852 in Novara. Ingredients: eggs, sugar and flour


Biella biscuit factory. Ingredients: type 0 soft wheat flour, sugar, eggs, raising agents (ammonium bicarbonate), natural flavors.


Typical shortbread from the Cuneo area, in particular from the Mondovì area. It is made with corn flour (corn, in fact). Excellent with sweet wines.

Luca Montersino Golosi di Salute: Meligotti

Ingredients: stone ground wheat flour, sweetener: maltitol, ottofile Langa corn flour (20, 4%), butter, eggs, yolk, water, integral Mothia salt, raising agents, Bourbon vanilla.

Michelis Egidio

Family business founded in 1919 in Mondovì. Here, too, stone-ground ottofile corn is used. Ingredients: stone-ground ottofile corn flour 22, 5%, type “00” wheat flour, sugar, butter, eggs, raising agents: disodium diphosphate and sodium bicarbonate, natural vanilla flavor.


Ingredients: type 0 soft wheat flour, corn wheat, butter, sugar, egg yolk, raising agents: sodium hydrogen carbonate, salt, flavorings: lemon, vanillin.


Company founded in 1922. Ingredients: butter, sugar, flour 0, fumet, vanilla, salt, lemon, milk


Paste d’melia: soft wheat flour t.0, sugar, butter, maize flour, eggs, honey, leavening agent, salt, flavorings.


Originally from Biella. They date back to 1700 and are mentioned in the "Treatise on Modern Pastry" by the court cook Giovanni Vialardi in 1854.


In the 1920s Luigi Massera produced them once a year for the town festival. Ingredients: soft wheat flour t.0, butter (30% min.), Sugar, malted cereal flour, brewer's yeast, salt, flavorings.

De Mori

artisan company founded as a bakery in 1974. Ingredients: type 00 soft wheat flour, water, 40% butter, sugar, salt, malt, flavorings.

Michelis Egidio

ingredients: Manitoba flour, 24% butter, type “00” wheat flour, honey syrup (acacia honey, water), sugar, eggs, salt, brewer's yeast.


Ingredients: type 0 soft wheat flour, butter 30%, sugar, malted cereal flour, brewer's yeast, salt, flavorings.


Ingredients: flour, sugar, butter, brewer's yeast, salt.


It is said that they date back to 1600. Nothing to do with the margherita canestrelli: these are rectangular cocoa waffles stuffed with chocolate, almonds and hazelnuts (a sort of wafer).


Ingredients: dark chocolate, Piedmont hazelnuts, extra dark chocolate (sugar, cocoa 52%, cocoa butter, emulsified, lecithin), soft wheat flour 0, fumet, sugar, yolk, cocoa, butter, milk, salt, bicarbonate of soda ammonium, natural vanilla flavors.


Ingredients: type "00" soft wheat flour, whole milk, cocoa powder, corn flour, potato starch, emulsifier: soy lecithin, vegetable oils (almonds), sugar, salt, leavening agent: ammonium bicarbonate, vanillin, natural flavors. Filling: dark chocolate (70%).


Offelle di Parona
Offelle di Parona


They are oval-shaped cookies, invented in the late nineteenth century. The reference area is Lomellina, in the province of Pavia

Collivasone oven

Active since 1890. Ingredients: soft wheat flour, butter, sugar, eggs, olive oil, yeast.


Esse by Raveo
Esse by Raveo


Serpentine-shaped biscuits.

Aldo Bonanni

The "Ss" were invented by the father of the current owner Aldo Bonanni, in 1920 in Raveo, Carnia. Ingredients: flour, sugar, eggs and butter.




Venetian biscuit par excellence. To be served with sweet wine or zabaglione.


Although today it is a national brand, the company has Venetian origins. Ingredients: wheat flour, sugar, butter, oat fiber, whole milk powder, barley and corn malt extract, salt, brewer's yeast.




Companions of the vin santo and pride of Tuscany.

The sweets of Nanni

family-run Sienese company. Ingredients: wheat flour, sugar, almonds 24%, fresh whole eggs (from free range), butter, glucose syrup, raising agents: disodium diphosphate, sodium hydrogen carbonate, honey, raising agent: ammonium hydrogen carbonate, sea salt, natural vanilla berry flavor.


Company founded in 1832, now absorbed by the Colussi group - Ingredients: wheat flour, sugar, almonds 20%, egg yolk, eggs, whole milk, butter, honey, raising agents: sodium acid pyrophosphate - sodium acid carbonate, salt, flavorings.


Laboratory founded in 1926 in Florence. Ingredients: wheat flour, sugar, almonds 22%, eggs, egg yolks, butter, honey, salt, baking powder: ammonium bicarbonate, natural flavors.


Company of the Salaorni family based in Badia a Passignano and active since the 1950s. They call them Ghiottini, but they are cantucci. Ingredients: wheat flour, sugar, almonds 17%, egg yolk, eggs, pasteurized whole milk, butter, raising agents, honey, flavorings, salt.


Family business founded in 1921. Ingredients: type 0 soft wheat flour, sugar, almonds, eggs, pasteurized whole milk, butter, egg yolk, milk, honey, natural flavors


Company of Lucca born in 1984. Their cantucci are called mandorlini but they are cantucci in all respects. Ingredients: type 0 soft wheat flour, sugar, almonds, eggs, butter, fresh whole milk, egg yolk, raising agents

Mattei biscuit factory

Do not confuse them with Tuscan cantucci: Prato biscuits are scraps of pasta invented in Prato by the Mattei in 1858. Ingredients: Flour, Sugar, Fresh Eggs, Almonds and Pine Nuts.




Osvego is synonymous with Gentilini. It is the reworking of an Anglo-Saxon biscuit. Ingredients: Wheat flour, sugar, butter, honey (1.8%), raising agents: ammonium hydrogen carbonate - sodium hydrogen carbonate, malt extract powder (0.6%) (wheat malt, malt barley, corn), milk powder, corn starch, dextrose, salt, flavoring.


Sweet of the Ciociara tradition.


Ingredients: wheat flour (48%), white wine (17%), sugar, sunflower oil, raising agents: sodium pyrophosphate - sodium hydrogen carbonate, flavor.


Taralli Avigliano
Taralli Avigliano


Anise-flavored biscuits, a sort of sweet taralli

Oven of the Palese Sisters

Three sisters, in 1984, joined together to create the company of the same name in Potenza. Ingredients: type "00" soft wheat flour, fresh eggs 41%, sugar, olive oil, extra virgin olive oil, anise liqueur 3% ° (water, alcohol, sugar, natural flavors).


A sort of cantucci, in the Lucanian version

Oven of the Palese Sisters

Ingredients: type "00" soft wheat flour, sugar, fresh eggs, almonds 10% °, olive oil, extra virgin olive oil, aniseed liqueur (water, alcohol, sugar, natural flavors), raising agents: disodium diphosphate, carbonate sodium acid; aromas.


A very soft biscuit covered with a light anise-scented dark sugar glaze: the color is snow-white. Originally from Avigliano, he is known by the term "Lu Mustazzuol Cù R’ Zuccr ".

Oven of the Palese Sisters

Ingredients: 84% cane sugar icing, (cane sugar, glucose syrup, water), type "00" soft wheat flour, fresh eggs, olive oil, extra virgin olive oil, aniseed liqueur 1, 2% (water, alcohol, sugar, natural flavors), ethyl alcohol, raising agents: disodium diphosphate, sodium hydrogen carbonate; aroma.




Different from traditional ladyfingers for measures.

Giovanni Moro biscuit factory

Ingredients: sugar, eggs and flour.


A variant of the ladyfingers

Brothers Carta

Company born as a bakery in 1981 in Sedilo. Ingredients: fresh eggs 45%, sugar, type 00 flour.


These biscuits also belong to the ladyfingers family

Anna P.

It stands for Anna Puligheddu, who founded the company in 1942. Ingredients: wheat flour, 40% eggs, sugar.

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