Panificio Coppola Susamelle

The history of Susamielli begins in ancient Greece. Very similar sweets were prepared for the goddess Demeter. They were covered in sesame and honey;  because of the presence of sesame seeds, they were called "Sesamon". The current name would in fact be a vernacular corruption of "Sesamello". 

In the late 1700s, when it was already customary in Naples and Campania to consume "Susamielli", it seems that there were four types of biscuits with this name: "Susamielli dello Zampognaro", "Susamielli Nobili", "Susamielli del Buon Cammino" and "Sapienze". In the "Sapienze" recipe, almonds replace sesame and are used not only in the dough but also on the back, left whole as decoration.

These are inspired by this last version, trying to take maximum care of the slow cooking that gives thrb product great crunchiness and fragrance. The particular attention in the choice of ingredients, starting with exclusively Apulian almonds, gives the product an exclusive characteristic.

• Traditional Neapolitan susamelle
• Hard biscuit seasoned with cinnamon, coriander, nutmeg, and cloves
• Studded with Apulian almonds
• Made by hand
• Made in Italy
• 10.58 oz