Let’s start with one of the most famous products made in Tuscany: Panforte a toffee-sticky cake of candied orange peel, honey and almonds, that can be prepared basically in two different varieties: white (topped with confectioners’ sugar) or dark (topped with cocoa powder). Its history dates back to medieval times when the product was called “Panpepato,” referring to the opulence of the pepper and other spices in the recipe. In 2014 Panforte obtained the IGP European designation of quality label (corresponding to PGI - Protected Geographical Indication).
Ricciarelli are soft delicious biscuits made of almond flour and albumen, covered with vanilla confectioners’ sugar. Legend tells that they were brought to Tuscany by Ricciardetto Della Gherardesca, coming back from the Crusade.
Cavallucci - in Italian “little horses” – take their name from the fact that they were originally eaten by servants who worked in the stables. They have a soft texture and contain nuts and spices. Pellegrino Artusi speaks highly about them in his famous cookbook, “The science of cooking and the art of eating well”.
The Copate Senesi are less well-known. They are little round pastries, and a bit expensive. Their name comes from “qubbiat”, which in Arabic means “almond brittle”. It’s an old recipe that mixes honey, walnuts and anise.