We are in the sixteenth century when at the Corte dei Medici small biscuits cut into slices made with flour, sugar and egg white are tasted. Dessert to which the Accademia della Crusca, a century later, gave the name of cantuccio, probably from the Latin cantellus, “piece or slice of bread” with which the Romans had named a savory biscuit typically consumed during military campaigns. Their success outside the regional borders is such that they were also brought and appreciated at the Universal Exposition in Paris in 1867. Today Cantucci and fin santo is the typical end of a meal for anyone who loves Tuscany and its traditions. Try all the variants of Nannini.