Traditional Pastries From Siena

Savoury dishes and gelato are what come to mind when people think of Italian food. They are less likely to imagine desserts other than panna cotta and tiramisù but certain regions in Italy are famous for their desserts and pastries. One such area is the beautiful and historic Siena, which is particularly well-known for her pastries. Traditional and made using recipes passed down for generations upon generations, they are a source of pride for the Sienese. A visit to Siena wouldn't be complete without tasting the specialities on offer so read on and take note! In fact, why not find a luxury villa in Siena, sit back, relax and truly enjoy the experience of being in the area?

The origin of these pastries dates back to ancient times, when monasteries and ancient spices stores were where culinary experiments took place and recipes were devised using the ingredients they had at their disposal. One such experiment resulted in cavallucci, meaning “little horses”, biscuits made from flour, honey and sugar, in the shape of half an apricot. There are several possibilities as to how they got their name. They are variously said to have been eaten at stage coach inns by people travelling long distances, by postmen travelling at length on horseback and by servants working in the stables of the aristocracy.

Whichever story is correct, cavallucci remains a delicious treat for all to enjoy today. The recipe used today means that the consistency is chewy and softer than in the past. The main ingredients are candied orange (or other fruit), anise, almonds, coriander, Tuscan millefiori honey and flour. They are best served with a Tuscan Vinsanto or a Chianti.

Panforte is another, probably more well-known example. The name comes from medieval origins - “Sa di forte”, or “Full-flavored”, a Tuscan way of saying a sour dish or drink. There are several legends surrounding the dessert and it is rather deeply entwined with the history of the area.

Many panforte recipes exist from traditional recipes to chocolate versions. Recipes are highly prized and tightly kept secrets which are passed down. Similar to a fruitcake, the ingredients include nuts, honey, sugar and spices. Though the dessert is not just a Sienese tradition, Siena is considered the panforte capital of Italy and some state that you must have 17 ingredients in the dish, reflecting the number of contrade, or districts, inside the city walls. It is usually served as dessert with coffee or dessert wine but is also eaten for breakfast.

Ricciarelli, another Sienese dessert, are very refined biscuits. Not too thick, they are crisp and delicate and in the shape of a lozenge. Marzipan-based their ingredients include orange peel, candied citron, spices and almond. These are delicately ground together and formed into perfect, sophisticated biscuits. They are served with a medium-dry sparkling wine or with an almond based liqueur.

While in Siena, be sure to try one of these desserts and savour the workmanship and complex flavours!