Brigidini are yellow-orange coloured, quite crumbly, 7 centimetres large typical wafers from the village of Lamporecchio, nearby Pistoia. You will find them almost everywhere among fairs, events and food festivals in Tuscany, sold by local pedlars and fresly made with a proper machine just in front of you!

According to the legend, the first Brigidini were made by mistake by St Brigida's nuns while preparing some hosts. The name derives from the saint, indeed.

Ingredients for 60 Brigidini

  • 400 gr baking flour
  • 200 gr sugar
  • 50 ml olive oil
  • 6 eggs
  • 1 tablespoon aniseeds
  • pinch of salt and vanilla extract


Beat eggs until frothy, then add sugar and aniseeds. Work the mixture vigorously adding flour, salt and vanilla until you get a fairly smooth and soft dough. Let the dough rest for 1 hour in a dry and cool place. When the 60 minutes are up, cut the dough into small pieces and make many balls as big as nuts. Rool them out thinly, to make the wafers. Place onto a baking tray lined with non stick baking paper, allowing room for the wafers to spread. Pre-heat oven to 180 degrees C and bake Brigidini for about 15 minutes.

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