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In 1953, the same year that Luigi Di Santo started the business that would become Enoteca Sileno, Enzo Salaorini, who came from a long line of pastry chefs, opened a small bakery in the heart of the Chianti region of Tuscany.

Enzo and his Ghiott bakery soon earned a reputation in nearby Florence and throughout the region, for his Ghiottini, a reinterpretation of the Renaissance cantucini almond biscuits, as well as other typical Tuscan pastries: Brutti e Buoni, Amaretti and Ricciarelli.

For his signature Ghiottini, Enzo begins with a base of zabaglione, and Italian egg yolk custard-like cream. To this he adds whole, skinned Mediterranean almonds and local Tuscan millefiori honey from the Montalbano hills that has a beautiful amber colour and rich, deep flavours. The biscuits are twice cooked to preserve them naturally with out the use of additives and preservatives.

The Ghiott range is distinguished by the quality of raw ingredients and traditional production methods which result in the most authentic range of Tuscan biscuits and sweets available today. Ghiott Dolciara’s products are certified by Bureau Veritas, which ensures that raw materials and production techniques are of the highest standards.


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Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia

Re-opening FEB 3
Online Orders Still Accepted & Shipping

Contact Us By Phone:
Tel: 03 9389 7009

ABN: 73 004 756 834