The reason? To taste some of our local delicacies which cannot be found anywhere else inthe world.
Just as Sicily has cannoli, and Campania its babà, Tuscany, too, has many typical cakesand pastries.
Here are just a few:
- Cantucci di Prato, often known simply as ‘cantucci’: These biscuits are found allover Tuscany in various flavours such as fig, almond and chocolate. To taste the classic cantucci, step inside Mattei’s shop in Prato, the oldest producer of these biscuits in Tuscany.
- Gli zuccherini: These are found throughout the region, and are made with a variety of ingredients. Classic zuccherini are made with flour, sugar, butter and eggs. Very classic, and very delicious.
- I cavallucci: These biscuits from Siena are made with honey and grated orange rind. They are white, dusted with powdered sugar, and with an irregular, round shape. According to tradition the biscuits get their name, which loosely translates as ‘littlehorses’, because they were originally served to servants who worked in the stables. Pellegrino Artusi speaks highly of them in his famous cookbook, “The science of cookingand the art of eating well”.
- Ricciarelli: These sweets also originate from Siena, and are the first sweet Italian product to receive the coveted PGI certification from the European Union. They are number 200 on the list of PGI and DOP products. Made principally with almonds, ‘ricciarelli’ are typical Christmas biscuits in Tuscany.
Is there a Tuscan cake that you have tried, and simply can’t forget?