“Crostata” Berry Jam Pie

“Crostata” Verna Wheat Apricot Jam Pie.

“Cantucci” With Almonds.

“Cantucci” With Chocolate.

“Torrone” is a typical Christmas dessert, made from egg white, honey and sugar, almonds and with the addition of pistachios and hazelnuts.

Tuscan “Ricciarelli” With Italian Almonds.

Classic chocolate “cantucci”, the typical Tuscan dessert, revisited with the addition of chocolate.

Tuscan “Panforte” with almonds and candied fruit is the typical Christmas dessert, but in reality the enveloping flavor of spices and candied citrus fruits is appreciated all year round.

Type “2” Verna wheat flour from organic farming, stone ground.

Rum “Panzuppo” is a Tuscan confectionery product. This dessert is made with a dough similar to that of panettone but with a rum distillate inside, which together with dark chocolate distinguishes it for its aroma and softness. Similarly to the classic “Panzuppo”, an essential feature of this product is the long leavening.

“Panzuppo” is a Tuscan dessert produced by the Fabio E Gianni pastry shop. Its shape, the slow natural leavening and the presence of raisins make it similar to the milanese panettone, but the main difference lies in the wetting inside, made up of water, sugar and fortified wine which gives it its characteristic aroma and flavor.

Easter Dove - Rum Panzuppo with dark chocolate and rum

“Crostata” Apricot Jam Pie.

Tuscan breadsticks with soft wheat flour type 1 - Verna variety, grown, harvested and ground in Tuscany - Stone ground with extra virgin olive oil (5%).