The Stresa "Margheritine" are haute patisserie biscuits
which are particularly light and crumbly,
with a butter and egg yolk base and a vanilla fragrance,
produced using artisanal methods.

In 1868 the eldest daughter of Elizabeth of Saxony, Margherita, married Umberto I of Savoy, later becoming the first Queen of Italy.
Pietro Antonio Bolongaro, one of the first pastry chefs in Stresa, had been working for some time on a recipe to create delicate biscuits that were uniquely light and crumbly.
Some believe that Bolongaro presented these new biscuits during a great August Bank Holiday reception,
while others say that the pastry chef sent the exquisite biscuits to the Villa Ducale for a royal opinion.
From that day forth Margherita requested the new biscuits, which became a permanent part of the tables at court.
Thus began the success of these little biscuits which, in honour of the illustrious guest in Stresa, were named Margheritine.

Dolce Antonio Rosmini

To celebrate the beatification of Antonio Rosmini, the Pasticceria Marcolini has created a biscuit dedicated to him
The new Saint spent the last years of his life in Stresa and this little town on the shores of Lake Maggiore is home to the International Rosmini Study Centre.
The biscuit has a light, crumbly texture with a full, yet delicate flavour.
Abundant chocolate chips and cocoa, special favourites of Antonio Rosmini, are added to the mixture.