Heading inland and in Lucca, buccellato is sweet bread dotted with lots of sultanas and whose name comes from the bread once eaten by Roman soldiers (buccellatum).
Turning back towards the coast, Pisa is famous for its torta coi bischeri, a shortcrust pie filled with chocolate, rice and nutmeg.
Castagnaccio is made throughout Tuscany, a dessert hailing from the Apennines, where chestnuts drove the local economy and culture. Ground chestnuts were the main ingredients in the dough, whose surface was dotted with sultanas, pine nuts and rosemary before being baked.
This brief overview (although we should also mention the popular chocolate semolina tart, torta della nonna, torta del nonno, pinolata and scarpaccia) ends with an ice-cream cake: zuccotto. Its name is said to derive from the fact that Bernardo Buontalenti, architect and sculptor with a love of food, made it for the first time in a helmet, layering sponge cake, ricotta, cream and cocoa, chilling it before serving. It’s famous for its colour today, which comes from dipping the cake in alchermes liqueur.