Tuscany is not only a land of vineyards, wheat fields and olive trees, but also a land of sweet specialties. The region offers a wide range of unique desserts that represent its culinary tradition.
From the famous cantucci to ricciarelli, via panforte and schiacciata alla fiorentina, there are many sweets that represent Tuscany around the world. Today, we will explore together the most famous and appreciated typical Tuscan sweets and reveal their stories and origins. If you are a lover of sweets and good food, you cannot miss this journey through the Tuscan confectionery tradition.
Ricciarelli IGP with Almonds La Fabbrica del Panforte
The history of Ricciarelli dates back to the 15th century, when sweets made with almonds and sugar, such as Marzipan, began to spread in Siena. Ricciarello, originally called Marzapane or Marzapanetto, was a highly prized sweet destined for the tables of Italy’s most sumptuous banquets, given the presence of sugar, at the time a rare and expensive ingredient. Later, in the 1800s, Marzapanetti changed their shape from rectangular loaves to small lozenges, becoming what we know today as Ricciarelli.
Commercial spread outside of Tuscany began in the early 1900s, thanks to a few manufacturing companies still active today. Prominent among them is La Fabbrica del Panforte, which produces Ricciarelli IGP alle Mandorle according to the original recipe, using almonds, egg whites and sugar.
These sweets are also suitable for those with gluten intolerance and celiac disease, as the ingredients used are always fresh and come from the best farms. Located in Siena, the Panforte Factory embodies the love, enthusiasm and dedication to the artisanal production of typical Sienese sweets, spreading the local pastry tradition around the world with the utmost expression.
Cantucci Toscani IGP Fratelli Lunardi
Cantucci Toscani, also known as Cantuccini Toscani, have deep roots in the culinary tradition of Tuscany, dating as far back as 1691 when they first appeared as “Sliced cookies made of fior di farina with sugar and egg white.” These almond cookies have always been a symbol of the region, so much so that they are loved not only locally but also beyond regional borders.
The main characteristic of these sweets is their slightly crisp and crumbly texture, which melts in the mouth due to the presence of butter. The dough, which includes essential ingredients such as flour, sugar, eggs, butter, and honey, is made with whole natural almonds without peeling. After baking in the oven, the Cantucci are cut in an oblique transverse direction, thus obtaining the typical elongated shape.
Fratelli Lunardi IGP Tuscan Cantucci, have a balanced and rich flavor. Fratelli Lunardi have been artisans of taste since 1966 based in Quarrata, in the province of Pistoia, have dedicated their passion for the Tuscan culinary tradition to the creation of Cantucci Toscani. Fratelli Lunardi artisans’ crumbly dough blends perfectly with crunchy almonds, offering a unique flavor that is a tribute to the authentic taste and historical roots of this typical Tuscan dessert.
Florentine Zuccotto
The fascinating history of the Florentine zuccotto has its roots in the Renaissance noble residences of Tuscany. It is said that the Medici architect and superintendent of the Arts, Bernardo Buontalenti, played a significant role in the creation of this delicious dessert.
The zuccotto stands out as a true gastronomic masterpiece, made with ricotta cheese, sugar, almonds, and candied fruit, wrapped in thin layers of sponge cake soaked in Alkermes liqueur. This delicacy, however, should be served “very cool but not frozen” like a semifreddo and not ice cream, emphasizing its uniqueness in Tuscan tradition. It is said that the name “zuccotto” drew inspiration from both the helmet used by artillery forces, reflecting the shape of the dessert, and the use of the color red Alkermes, recalling the headgear of high prelates called “zuccotto.”
Even today, Florentine zuccotto is known as a symbol of Tuscan craftsmanship and its rich culinary history. Its sophistication and the explosion of tastes and aromas it offers continues to delight modern palates, keeping Tuscany’s culinary traditions alive. A combination of history, creativity, and unique flavors that make zuccotto a true excellence of Tuscan gastronomic heritage.
Brigidini di Lamporecchio Waffles Desires
The Brigidini of Lamporecchio represent a culinary excellence typical of the Pistoia area, with their roots rooted in local history and traditions. According to legend, some nuns who were followers of St. Brigid, from whom the dessert takes its name, while preparing wafers for Communion, decided to “embellish” them by adding eggs, sugar and anise.
The ancient preparation technique involved working the dough on a spiana, forming cylindrical threads cut into small pieces and then pressed inside plates called schiacce, to give them their typical shape.
Today, the Brigidini of Lamporecchio are presented to the public thanks to the tireless dedication of the Desideri family, a true boast for the town. Their small family-run business, Cialde Desideri, is renowned for the authenticity of its ingredients, the absence of dyes and preservatives, and, above all, the craftsmanship of its processing. A large part of the production is still done entirely by hand, thus preserving tradition and making each cake unique and rich in history.
Panforte is one of Tuscany’s typical desserts, known for its history steeped in ancient traditions and a symbol of Christmas in Siena. The origins of this delicious dessert date back to medieval times, when the noble spice of pepper arrived in Siena, giving rise to Panpepato, the predecessor of Panforte as we know it today. The first written record of this dessert dates back to 1205, when peasants were required to pour “panes piperatos et melatos,” or breads flavored with pepper and honey, to their nuns.
A product initially intended for the nobility and clergy for its fine spice, gingerbread was considered an energy food and was considered so valuable that it was used as a bargaining chip. Over the centuries, the original recipe has been enriched and transformed, resulting in the Panforte we know today.
An example of excellence in this field is Pasticceria Bonci’s Panforte, characterized by a careful selection of medieval spices, delicate and slow baking, and the artisanal production of candied fruit. Founded in 1953 by brothers Giuseppe and Gino, the Bonci company has kept Tuscan confectionery traditions alive while continuing to offer high-quality products and innovating with new techniques. This combination of history, tradition and innovation is reflected in Pasticceria Bonci’s Panforte, an excellence that celebrates Tuscan confectionery culture with taste and skill.
Florentine-style schiacciata
Schiacciata alla fiorentina, known in the past as “schiacciata delle Murate,” is a symbolic Carnival dessert in Florence and throughout Tuscany. Unlike the traditional savory schiacciata, this dessert is characterized by a thickness of about 3 centimeters and is covered with plenty of powdered sugar, often decorated with symbols such as the Lily of Florence or inscriptions made with cocoa powder.
The history of this cake dates back to the 19th century, mentioned by the famous gastronome Pellegrino Artusi, and before that known as “schiacciata delle Murate” because it was prepared by the nuns of the Murate convent on Via Ghibellina in Florence. Specifically, it was served as the last course of the meal for condemned prisoners after the convent was converted into a prison. Today, schiacciata alla fiorentina is still widely appreciated and is a traditional Tuscan dessert that can be seen in all bakeries in Florence during the Carnival period.
Its simplicity, with the homemade recipe consisting of ingredients such as flour, sugar, lard, eggs, oranges, brewer’s yeast, milk, saffron, and nutmeg, is what makes it so beloved even today. In contrast to the newer cream-filled versions, the authentic Florentine-style schiacciata is distinguished by its genuine simplicity, which continues to delight the palates of locals and tourists alike, thus celebrating the roots and tradition of Tuscan pastry making.
Castagnaccio
Tuscan castagnaccio represents an authentic culinary delight with deep roots in the region’s history. Dating back to the 16th century, this autumn dessert with ancient origins was originally known as the “bread of the poor” in the Apennine areas, where chestnuts, an abundant and nutritious fruit, represented a crucial source of sustenance.
Castagnaccio became one of several culinary preparations by women of the time to make chestnuts more palatable and varied. Over time, the dessert spread throughout Tuscany, becoming an integral part of the regional culinary tradition. Despite social and cultural changes over the centuries, castagnaccio continues to be appreciated to this day for its simple goodness and its connection to the region’s historical roots. The many variations present attest to its versatility and its ability to adapt to different local traditions, thus confirming its status as a typical Tuscan delicacy that continues to conquer the palate of those who savor it.
Cavallucci La Fabbrica Del Panforte
Tuscan cavallucci, typical sweets of the Sienese culinary tradition, boast ancient and fascinating origins. These cookies, whose recipe has been handed down for centuries and has come almost unchanged to the present day, represent a unique combination of traditional Tuscan ingredients and spices from the East. The manual production of the cavallucci, which gives them their characteristic irregular shape, remains faithful to the artisanal culinary tradition of Siena and helps to preserve their authenticity over time.
Thanks to the richness of the ingredients used, such as walnuts, candied fruit and spices like anise, every bite of cavalluccio is a unique taste experience. Its crisp texture on the outside and soft on the inside, combined with the distinct aftertaste of aniseed and candied fruit, makes this cake a real treat for the palate.
Tradition and history meet in La Fabbrica del Panforte’s cavallucci, which are handmade with excellent quality raw materials, giving them a unique identity and irresistible flavor. The passion and dedication with which La Fabbrica Del Panforte preserves and enhances traditional Sienese confectionery is translated into each sweet produced, carrying on the long Sienese culinary tradition to its fullest expression.
In conclusion, traditional Tuscan desserts represent a gastronomic heritage rich in history, tradition and passion. Through the unique tastes and aromas of sweets such as castagnaccio, cantucci, schiacciata fiorentina and cavallucci, one can savor the essence of a region that has been able to preserve its culinary roots over time. Every bite of these sweets tells ancient stories, traditions passed down from generation to generation and a love of good food. Thanks to the craftsmanship of local artisans and the continuous enhancement of excellent raw materials, Tuscan sweets continue to delight the palates of anyone who tastes them. Each bite is a journey through time, a sensory experience that combines past and present, celebrating the richness and diversity of a land that knows how to conquer with its unique flavors. Whether an autumn dessert like castagnaccio or a Christmas cookie like ricciarelli, traditional Tuscan desserts are a real treat that awakens emotions and memories linked to a rich and fascinating culinary culture.
Blog by Passione Toscana