The processing of the "Ricciarelli di Siena" took place in the convents or in the apothecaries' stores, the pharmacies of yesteryear, the only places where the spices and aromas essential for flavoring and preserving food could be retrieved.
In 1891, the first edition of the key volume "Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi, the first example of a recipe book in the national gastronomic tradition, was published. Recipe no. 629, dedicated to the processing of the product in question, bears the name "Ricciarelli di Siena" in the title. The ingredients listed in the recipe are those still in use today.
The name "Ricciarelli di Siena" indicates the confectionery product obtained by processing a dough made from almonds, sugar and egg whites.
Sweet and bitter almonds, previously peeled, are finely chopped and mixed together with sugar and egg white. The candied orange peel must be chopped very finely (alternatively, orange essence can be used).
Portioning is done mechanically or by hand to give the product its characteristic oval lozenge shape. Ricciarelli are then generously sprinkled with powdered sugar and baked. Baking takes place in pre-heated ovens at a temperature between 150-200°C for 12-20 minutes. At the end of the baking, the product is allowed to cool, then prepared for packaging.
The processing and packaging area of the “Ricciarelli di Siena” includes the entire administrative territory of the province of Siena.
The Ricciarelli di Siena PGI are generally eaten at the end of a meal paired with coffee, tea, Vin Santo or Moscadello di Montalcino. They can be enjoyed by just about everyone as they are gluten and dairy free.
For information: Ricciarelli di Siena
