In the late 1980s, Italian writer and director Mario Soldati, himself an avid smoker of Toscano, asked for a new, special cigar. Manifatture Sigaro Toscano 1982 released a cigar with its own history, Toscano little cigars.

The cigar is named after Giuseppe Garibaldi, the hero of the movement for the unification of Italy in the 19th century. His military achievements in South America and Europe earned him the unofficial title of “Hero of Two Worlds”.

Meet Toscano little cigars in Piccolo format. The taste of Toscano little cigars is dominated by Kentucky tobaccos mainly from southern Italy (Campania and Umbria) and imports. The tobacco undergoes a special fermentation process that gives it an unusual aroma.

Toscano little cigars carry this full, unique and intense flavor. Sweet woody notes with hints of leather and almond will attract both true lovers of Tuscany and beginners in tasting cigars. Toscano little cigars are real Italian “puros” are made by using all traditional technologies. Only oak wood is used for drying, the aging process takes at least 6 months. The result is a balanced powerful taste with hints of smoke, spices, fruit and nutty notes.

Since 1818, Toscano little cigars have become world classics alongside the wines and cuisine of this Italian region.

As with wine production, a lot of attention is paid to the original raw materials – in this case the tobacco varieties. For Tuscany, mainly Kentucky tobacco is used, grown in the Italian provinces of Benevento (45% of national production), Tuscany, Veneto, Umbria and Lazio. It was one of the first tobaccos to be imported into Italy from the USA in the early 19th century for the production of Toscano little cigars. It has been grown here since the 1850s, acquiring completely new and unexpected characteristics. Sometimes Kentucky from South America and the Far East is also added for the filler. Traditionally, all tobacco is dried over a fire with smoke, which gives the taste a “smoky”, “smoked” character, using oak and beech wood.

After fire drying and fermentation, the tobacco is additionally aged at controlled humidity and temperature from 4 to 12 months. All this gives the consumer a strong, memorable taste and strong character.