Senese cuisine offers, specialities of ancient times, such
as Panpepato, Ricciarelli
while the wines from the
surrounding hills go with the tasty dishes of the best Tuscany
to the Cake from Siena numerous mixed legends to history fragments
get confused, one what but it is sure, its origins are remote.
The more ancient legend much reconnects it to the Saint Night
of the Birth of the Christ, when in homage to the Redentore
a child carried its poor gifts: a little bread and of the
almonds that, after the blessing of S. Giuseppe, transformed
in a wonderful Panforte. The modern formula of this cake is
born towards the end of the ight hundred with the Cake from
siena Daisy, where the employment of thecanditi ones of cedar,
orange will be introduced and lemons in adding
to sweet drugs like the cinnamon or the vaniglia.
flour, candito of cedar and orange, almonds, paste of
marzapane, sugar of vaniglia, vaniglia natural, a pizzico
of moscate walnuts.
panpepato there is a mixed of legends however its origins
are great and remote .The story tell; in the saint christmas
night, a child brought its poor gifts; some bread with almonds
,that after the benedition of Saint Giuseppe became a marvelous
this is the story
.the modern receipt
of this sweet food was born on the end of the eight hundred
with the "panforte margherita", where will be introduced
additionally employed: cedar, orange, and lemon candieds ,
cinnamon and vanilla .
cedar,orange candieds , sweet almonds , marzapan pasta, vanilla
sugar, natural vanilla, and a ground nuts. Traditionally a
Sweet almond biscuits
Ricciarelli are one of the most our traditional cakies and
also one of the most difficult to prepare at home, there are
white ones and black ones (with chocolate). For the first
time the ricciarelli appeared on the crusades time, when a
legionary back from Turkey brought these sweets with walnuts
,almonds mixed with honey. Other testimonies, surely more
reliable, they connect the origins of "ricciarelli"
to the "marzapane senese" famous in Tuscany in the
XVI century, at the beginning the name was " marzipane",
only in 500' moment, they changed the name in ricciarelli,
when many kitchens start to use the white sugar.
orange candied, white flour, eggs , castor sugar .
( also with chocolate and hazel-nuts )
biscotti of Prato" , these sweets were born from housewifes
that after having prepared some sweets, decided to mix some
minced walnuts with eggs.
the "cantucci" is diffused in Tuscany and particularly
in Siena, where "cantucci and vin santo" are one
of the best way to completing a good meal .
fluor, the white of egg, shelled almonds,orange peel.
( also with hazel-nuts)
small horse-shaped honey cakes
of the most ancient sweets in Siena is the "cavallucci"
, founder of the variegated family of honey biscuits, they
are a sort a of little ball of pasta , cooked in the oven.
the peculiarity of this sweet is to assume a spicy taste ,with
the addition of black pepper, anises, zenzero and walnut.
the cavallucci name's derives from the small press that the
producers affixed on the stamp, the greatest consumers of
such desert were, master's horses, stablemen .
Serve with excellent vin santo or good red wine.
flour , honey ,orange peel , nuts, almonds, spieces.
Sweet of the senesi countries typical of november period,
to eat with vin santo and young wine .
taste a bit spicy thanks to the black pepper , it furnishes
a good pretext for the tasting of good wine.
flour , raisins, crack nuts, lemon peel , sugar, a pinch of
black pepper .