Zuccotto was one of the first Italian “semifreddi” or semi-frozen cakes. It was first made in Florence during the Renaissance. The Medici family loved to organize banquets to impress special guests with original and innovative food and they are credited with having created the first Zuccotto within this context.
According to the Gelatieri Artigiani Fiorentini (an association for the promotion of artisan gelato) the original formula contained ricotta cheese, cocoa grains, citrus peel and Alchermes liquor. The recipe we’re sharing on Visit Tuscany was published in Italian by Francesca Fantoni on The Black Fig. As Francesca says, this recipe comes from a very famous pastry chef but contains an additional (special) ingredient: San Gimignano saffron, a famous DOP Tuscan product. Thanks Francesca!