Brutti e Buoni by Pasticceria Veniani are traditional Italian biscuits defined by their irregular shape and minimal composition. The name, meaning “ugly but good”, reflects their rough, uneven appearance, which results from forming the dough into non-standardized portions.

They are made from a base of egg whites and sugar combined with roasted hazelnuts or almonds, creating a structure similar to baked meringue. The texture is characterized by a crisp outer layer that forms during baking, while the interior remains lighter and slightly chewy, producing a clear contrast.

The flavor profile is driven by toasted nuts, supported by moderate sweetness and subtle aromatic notes. The recipe is historically linked to the area of Gavirate and dates back to the late 19th century, where it became a recognized local specialty.

At Veniani, production follows this original formulation closely, with an emphasis on manual preparation and consistency. Despite variations found elsewhere, the core product remains unchanged in structure and ingredients.

These biscuits are commonly consumed with coffee or dessert wines and can also be used in desserts.