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precose Many of the recipes that FRTB uses are several genツュerations old. ‘Ex-employees have tried to recreate our recipes,’ Rosa says, ‘but they have never made anything as good as our products – particularly in the case of the roccette.’ First developed 30 years ago, the roccette was the result of a happy accident when a patissier began experimenting with egg whites left over from torrone production. The recipe (hazelnuts, egg whites, sugar and chocolate) sounds simple, but it is the unusual texture of the biscuits – crunchy on the outside, chewy inside – that makes them so special. An extremely delicate product, each biscuit is individually wrapped to preserve its freshness. They are produced only from September to May, because it is too hot in the summer.