Apparently, the nobility came from Turin to get supplies of it. The success of Finocchino di Refrancore (Refrancore fennel biscuits) began in the 19th century and still today it accompanies this crumbly ""brick"" of deliciousness on its journey from the small village to the best pastry shops. The history of this rectangular-shaped, rusk-like biscuit is rather uncertain. Tradition has it that it was a creation of an elementary school teacher who, towards the beginning of the 19th century, used to take the biscuits to be baked in the oven of the pastry shop of Giovanni Maggiora, the doyen of the Refrancore pastry chefs who had perfected the recipe and was the first to put them on the market. It may well have been a moment of carelessness that dropped some aniseed into the dough, whose ingredients are known, but not how it is prepared. Their digestibility, due to the special baking process that involves two steps in the oven, is proverbial and their flavour, enhanced by fennel seeds, is quite unique. The other ingredients are: eggs, sugar, flour, honey, yeast and a few drops of aniseed essence. ""Finocchini"" are also known as ""Fenoglietti"" or ""Maggiorini"" after the name of their pastry chef inventor.
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