Ginger and Cinnamon Biscuits

Artisanal biscuits with stone-ground type 1 flour, high oleic sunflower oil and noble spices – vegan and sourced locally in Rome

The spicy spirit of medieval monastic tradition revisited by the young farmers of Borghetto San Carlo in Rome

Ginger and Cinnamon Biscuits from the Co.r.ag.gio Agricultural Cooperative

I Ginger and Cinnamon Biscuits of the Agricultural Cooperative Co.r.ag.gio of Borghetto San Carlo (Rome, Via Cassia 1420) are the handmade biscuits of one of the most fascinating experiences of Italian organic urban agriculture: the cooperative of young Roman farmers born from a historic civic dispute for access to abandoned public lands and today active on 22 hectares in the Veio ParkThe composition of these biscuits is essential, transparent and perfectly consistent with the Coraggio philosophy: stone-ground type 1 flour, high oleic sunflower oil, sugar, cinnamon, ginger e baking powder. Nothing else: no animal butter, no palm oil, no preservatives, no artificial flavors. A formulation that makes them fabric (perfect for those who choose a plant-based diet) and distinguishes them from industrial biscuits sold in large-scale retail outlets. The choice of ingredients testifies to the artisanal care of the Cooperative: the stone-ground type 1 flour keep the part of the germ and bran that refined 00 flour loses, keeping B vitamins, minerals and fibre intact; slow stone grinding does not heat the grain and preserves all its nutritional value.high oleic sunflower oil It represents a high-profile technical choice, with a more stable lipid profile similar to that of olive oil—much preferable to refined, industrially produced vegetable oils. A small, refined, and tasty break from everyday Roman life.
 
 
 

The roots of spiced biscuits lie in medieval European convents.

I spice biscuits have a very ancient and fascinating history that intertwines the Spice Street, medieval monasteries , European Christmas tradition. The union of ginger and cinnamon in a spicy dessert is a classic combination of medieval European pastry: the Benedictine, Franciscan and Cistercian monasteries were for centuries the great custodians of the tradition of the spicy dessert, using exotic spices — as expensive as gold in the Middle Ages — not only to enrich the flavors but also for their recognized medicinal propertiesFrom these European monastic traditions come many famous specialties: the Anglo-Saxon “gingerbread” (the famous gingerbread, the basis of the Christmas “gingerbread men”), the German “Lebkuchen” of Nuremberg (documented as early as the 13th century), the Belgian-Dutch “speculoos”. of St. Nicholas, the Swedish “pepparkakor” of Saint Lucia. In Italy, the tradition of the spiced dessert - although less widespread than in Northern Europe - boasts extraordinary excellences: the Siena Panforte (whose recipes date back to the 13th century), the Panpepato (fruitcake with black pepper) Umbrian-Tuscan, the Moroli Ferrarese. The ginger (Zingiber officinale) is an Asian rhizome that has been cultivated for over 5.000 years, imported into Europe through the Spice Street which crossed the Middle East and reached the ports of the Mediterranean (Venice, Genoa, Pisa); cinnamon (Cinnamonum verum, originally from Sri Lanka) was so precious in Roman and medieval times that it was worth as much as gold by weight — Portuguese navigators sought it ceylon precisely because of its cinnamon. Ginger and Cinnamon Biscuits The Coraggio Cooperative revives this ancient tradition in an organic, vegan, and contemporary way, bringing the scents that have captivated medieval Europe for centuries into the present day.
 
 
 

Choosing Ginger and Cinnamon Biscuits means choosing fiber, antioxidants and functional spices

The Ginger and Cinnamon Biscuits from the Coraggio Cooperative offer an interesting nutritional profile for a dessert, thanks to the conscious choice of ingredients. stone-ground type 1 flour — unlike the refined 00 flour used by the vast majority of industrial biscuits — it retains a significant part of the barm and bran of the wheat grain, ensuring a significant intake of dietary fibers, B vitamins, Vitamin E, Magnesium, Phosphorus, Zinc e antioxidant compounds naturally present in whole wheat. stone grinding, slow and at low temperature, does not heat the grain, fully preserving the thermolabile nutrients.high oleic sunflower oil It has a significantly better lipid profile than common sunflower oil or other refined vegetable oils: it contains up to 75-80% of oleic acid (a monounsaturated fatty acid similar to that found in olive oil), resulting in more stability at high temperatures and with more favorable effects on cardiovascular health. spices, protagonists bring an extraordinary nutritional and functional richness: the cinnamon contains cinnamaldehyde (with recognized anti-inflammatory and blood sugar-modulating properties), antioxidant polyphenols e essential oils with natural digestive and antimicrobial effects; ginger contains gingerols e shogaoli, compounds with recognized properties digestive, anti-nausea, anti-inflammatory, immunostimulant, particularly useful in the cold months and in case of digestive disorders. Vegan (without butter, without eggs, without milk); contains gluten (for wheat flour) and it is not suitable for celiacs.
 
 
 

How to Best Use: Ginger and Cinnamon Cookies

• DAILY BREAKFAST AND HEALTHY SNACK FOR ADULTS AND CHILDREN
  The most used noble and everyday Ginger and Cinnamon Biscuits is the morning breakfast , mid-morning or afternoon snack: 3-4 biscuits are a tasty, fragrant and superior quality snack compared to industrial snacks. Wonderful to soak in the Sage vegetable drinks of the same organic and plant-based philosophy: try them with the Organic Oat Drink (classic oat + spice combination), with the Organic Rice and Almond Drink for a delicate breakfast, or with the Organic Cocoa Rice Drink for an extra-delicious experience. Splendid in the morning yogurt crumbled on top like “spiced granola”: Farmhouse Plain Yogurt + Crumbled ginger and cinnamon biscuits + acacia honey + a few pieces of finely chopped apple. For children: one fun breakfast with biscuits and a cup of plant-based milk of your choice. Delicious with a morning coffee or a cup of hot chocolate on a cold winter day.
• HOT WINTER DRINKS, TEAS AND HERBAL TEAS
  Ginger and Cinnamon Biscuits are ideal companions for hot winter drinks: the main spices - warming ginger and enveloping cinnamon - resonate in perfect harmony with the entire world of seasonal teas and herbal teas. Splendid with the Organic evening herbal tea, With the Organic Goodnight Tea for a relaxing evening break, with the Organic light herbal tea after meals. Exceptional in Indian chai spicy: cardamom + cinnamon + ginger + cloves + black pepper infused in vegetable milk + soaked ginger and cinnamon biscuits = one a real autumn-winter treat. For a signature hot chocolate: 71% Organic Dark Chocolate melted in vegetable milk + biscuits for "dunking". Wonderful in matcha green tea, in rooibos, in karkade. For a Christmas mulled wine: red wine + orange + cloves + cinnamon + Ginger and Cinnamon Biscuits on the side to accompany the classic winter drink of European markets.
• CREATIVE SWEETS, CHRISTMAS GIFTS AND DECORATIONS
  Ginger and Cinnamon Biscuits become protagonists of numerous creative sweet preparations, especially in the winter and Christmas season. For a spicy crumble to biscuits: crumble the Ginger and Cinnamon Biscuits + use them as a topping for a yogurt mousse, a vegetable milk pudding, a panna cotta or a spoon dessert for a refined crunchy and aromatic note. For a spiced cheesecake: base of crumbled ginger and cinnamon biscuits + melted coconut oil, pressed into a mould as a base, covered with fresh cream cheese + lemon zest + cinnamon. Gorgeous in composizioni natalizie: gift boxes with spiced biscuits + dark chocolate + Organic Wildflower Honey + Evening tea = an authentic and elegant gastronomic gift. For the gingerbread house vegan revisited: Ginger and Cinnamon Cookies can be decorated with icing sugar + aquafaba egg white (whipped chickpea water) for vegan-friendly Christmas creations. Exceptional in spicy tiramisu instead of the traditional ladyfingers, in charlotte of fruit, in parfait of vegan mascarpone + dried fruit.

The Producer: Agricultural Cooperative Co.r.ag.gio

Agricultural Cooperative Co.r.ag.gio is the cooperative of young Roman farmers which manages from May 2015 i 22 hectares of Borghetto San Carlo on Via Cassia 1420 in Rome, in Veio ParkThe name is an acronym for “Roman Youth Agriculture Cooperative” and tells a story of civic dispute wonFrom the "Landless Agricultural Society" of 2011 to the allocation of 22 hectares of public land thanks to a petition with 10.000 signatures on Change.org. Awarded the international "Real Food Heroes 2013" from Vandana Shiva for Navdanya International and of “Green Environment 2014” (VAS Onlus), the practical cooperative multifunctional organic farming growing vegetables, cereals, legumes, biodiversity orchard (50+ varieties) and olive grove, and has also developed acatering area which promotes garden produce according to the principles of short supply chains, food education, and anti-waste. Ginger and Cinnamon Biscuits are an expression of this multifunctional gastronomic vocation, which combines the great tradition of European spiced biscuits with the quality of contemporary organic ingredients.
 
 
 

Ingredients

Flour WHEAT stone-ground type 1 tender wheat, high oleic sunflower oil, sugar, cinnamon, ginger, baking powder.

Contains GLUTEN (due to the presence of wheat flour). Not suitable for celiacsVegan (no butter, no eggs, no milk). Lactose-free. No palm oil. No preservatives. No colorings. No artificial flavors. No flavor enhancers. Artisanal product.
 
 
 

Food container

Store in cool and dry place, away from heat sources and direct light, until the expiry date shown on the package. Once opened the packaging, it is advisable Transfer the biscuits to an airtight container (glass or metal) to preserve its fragrance , crunchiness Characteristics: Store at room temperature in the pantry or cellar; avoid storing in the refrigerator, which would absorb moisture and soften the biscuits, compromising their consistency. Consume by 2 3-weeks from opening to fully enjoy their fragrance. If by chance the biscuits should soften (due to environmental humidity or poor storage), it is possible bring them back to their original crispness with a quick 3-4 minute oven bake at 100°C — a little home baking trick. For the post-sales service, it is recommended to consume them at room temperature; on cold days, it is possible warm them slightly on the teapot or near a heat source to enhance the aromas of the spices.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: approximately 1.870 kJ / 450 kcal
• Fat: approximately 17 g (of which saturated fatty acids: approximately 2 g)
• Carbohydrates: approximately 65 g (of which sugars: approximately 22 g)
• Fiber: approximately 4 g
• Protein: approximately 8 g
• Salt: approximately 0,3 g

Nutritional values ​​are indicative and estimated based on the average values ​​of artisanal spiced biscuits made with type 1 flour and high oleic sunflower oil. As this is an artisanal product, slight variations in nutritional values ​​are possible due to processing and seasonality of the ingredients. It is recommended to check the exact values ​​on the product label at the time of purchase.
 
 
 

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