Jenny Freedman

"The secret of a good cantucci is to use the best ingredients. The almonds are the freshest you can buy and the pistachios came from the Bronte in Sicily where the best are grown."

Georgette Jupe

"Another historical pasticceria in the oltrarno that is well known for their beautifully made almond biscotti."

Edoardo Fioravanti

"At 4:30am fresh from the oven bomboloni caldi (small, hot donuts) are available. They are light and fluffy yet cream filled goodness all at the same time. Absolutely the best in town!"

Isabella Pfenninger

"Particularly noteworthy is the Pasticceria Buonamici, where we could even see Roberto baking Cantucci at the bakery. I can assure you: fresh from the oven they are like a poem!"

Karin Wright

"Enjoyed warm from the oven, these biscotti melted in the mouth, even without being dipped – as they traditionally are – in fortified wine vin Santo."

Valentina Dainelli

"Something really good to eat to bring back home with you, are the Biscotti alle mandorle, sometimes called Biscotti di Prato. Roberto has been making these typical biscuits for almost 70 years in his lab at Pasticceria Buonamici, now owned by his daughter Rossella."