Collection: Copate

For a typically Sienese Christmas

Like any traditional product, even the Copata is not lacking in stories. According to legend, in fact, it was the nuns of Montecelso who gave rise to this dessert, the same ones involved in the birth of Panpepato, who, to make the hosts tastier and softer, would have started to pair them with a thin layer of honey. It was then an Olivetan monk who, by mixing sugar, honey, toasted almonds and cooking everything over a moderate heat, gave life to the definitive caramelized dessert, to which cocoa was finally added in 1700 and in more modern times the egg yolks whipped until stiff.

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