Tasty and delicious
I Tuscan sweets they are a culinary tradition that characterizes Tuscan cuisine. They are often little known by those not in the area and overshadowed by the most famous cantuccini or tarallucci. But regional cuisine has a lot to offer in the confectionery sector.
Greedy, cooked with local raw materials and appetizing. Tuscan desserts have nothing to envy to desserts from other culinary traditions. From gingerbread to zuccotto, from schiacciata with grapes to Florentine schiacciata, the range is wide and just waiting to be savored.
So let's see what the 6 best Tuscan desserts according to us at Nannini.
Typical Tuscan sweets
Typical dessert of our Siena, it is a delight that has ancient origins. Its first documented appearance dates back to 1206, but it was probably already present in the previous century. It was considered a prized dessert because it contained pepper, an extremely expensive spice at the time and considered an aphrodisiac. The Panpepato (fruitcake with black pepper) is a fragrant dessert that owes its intense taste to its dough made up of different types of spices, pepper, dried fruit, cocoa and candied fruit. The craftsmanship then gives the traditional flavor.
This too comes from our beloved city of the Palio. The Panforte is composed of simple ingredients, as per tradition, such as almonds, candied fruit and sugar. Everything is boiled patiently to create the dough and once cooled, it is worked exclusively by hand to obtain the typical round shape. The most traditional and well-known version is the white one, known as "Margherita". This variation of the panforte seems to have been born in 1887 on the occasion of a visit to Siena by Queen Margherita and King Umberto of Savoy.
Typical Tuscan dessert made from Chestnut flour, enriched by the addition of walnuts and pine nuts, raisins and rosemary. Before it was considered the sweet of the poor because chestnut flour was easily available in the countryside. Now it is considered a refined and tasty dessert.
Crushed With The Grapes
Wine time also means time of Crushed With The Grapes. Typical Tuscan dessert that comes from the peasant tradition, simple and with a not too sweet taste. The main ingredient of this delicacy is grapes, which release their sugary flavor with every bite. It requires a long cooking and is suitable for any meal.
Also known as Florentine zuccotto, has noble origins. In fact, this dessert was invented by Bernardo Buontalenti, inventor of ice cream, commissioned by the then Queen of France Caterina de 'Medici, grandson of Lorenzo the Magnificent. It seems that this cake was called Catherine's helmet because it was made inside the helmet used in that period: the zuccotto. From here one could deduce that his name was born. A typical Tuscan dessert characterized by genuine ingredients: sponge cake, ricotta cheese, cream and cocoa.
Cake of Florentine origin, as can be seen from the name, is from a unique softness. Typical of the carnival period, it is suitable to be enjoyed as a snack, at breakfast or after meals accompanied by a glass of Vin Santo. A simple and soft dessert, characterized by a veil of powdered sugar with the symbol of the Florentine lily.
While we wait to be able to taste the Pandoro and Panettone during the Christmas period, let's enjoy one of these Tuscan sweets to savor the taste of Tuscany. Alone or in company, these delicacies are just waiting to be tasted and why not, accompanied by a glass of Holy wine.