Tuscan “Ricciarelli” With Italian Almonds

“Crostata” Verna Wheat Apricot Jam Pie.

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

“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.

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

Easter Dove - Rum Panzuppo with dark chocolate and rum

Rum “Babà” baked in a jar made with ancient Tuscan wheat Verna and Senatore Cappelli.

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.

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

Classic almond “cantucci”, the typical Tuscan dessert.

“Crostata” Apricot Jam Pie.

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.

Black Coffee “Panzuppo” is a Tuscan confectionery product. This dessert is made with a dough similar to that of panettone but with a coffee distillate wetting 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.

“Cantucci” With Chocolate.

“Crostata” Berry Jam Pie.