Pastry

Toscana it’s one of the most beautiful and important region of Italy because of its artistic, historic, economic and cultural estate. Tuscany territory it’s mostly hill, but it’s caracterised also by the several plains and mountains. Toscana it’s a little center with middle age buildings, churches, frescos that testify its past in a place where years ago Florence and Siena’s traditions met each other. The agriculture is based on oliveyards and vineyards. But the caratteristics products are mushrooms, chestnuts and truffles. Siena it’s a tuscan city really particular, famous for its tradition of “Palio” but also for its delicatessen as Panforte, Panpepato, Ricciarelli…..

PANFORTE NERO: The name “Panforte nero”, or black panforte, adopted in the late 1800’s, was just another way of calling Panpepato (peppered panforte), so as to distinguish it from the newly concocted Panforte Margherita, also called white panforte owing to the candid layer of icing sugar sprinkled on it. Only later did Panforte nero actually differentiate itself from Panpepato, acquiring its own personality thanks to the use of a milder, more delicate mix of spices in its recipe. One can surely state that Panforte nero results from the evolution of Panpepato, thus becoming a product with a sharp but not excessively strong taste.

PANFORTE CIOCCOLATO: This is the last panforte to be brought into the family of this celebrated candied-fruit sweet. It has remained unaltered in its disclike shape, method of preparation and aromtic spices. The Chocolate panforte “Speziali” does not contain any added fats nor any additives and colorings.

PANFORTE MARGHERITA: Panforte basic ingredients are fresh almonds, candied-fruits, spices and honey. The most popular panforte is Panforte Margherita, named after the wife of Italian King Umberto I, which was prepared for the fi rst time in 1879, for the occasion of Queen Margherita’s visit to Siena to assist in the Palio.

Assortment of crunchy and dainty biscuits to munch on at any time of the day, at the end of a meal with a good glass of dessert wine, or in the afternoon, with a nicely scented cup of tea for a pleasantly tasty break. Made with selected, wholesome and natural ingredients, without preservatives and additives.

Code	gr.	Lb.	Oz.	Pieces per Case
1955	500	1.10	17.74	12	Cavallucci
1956	250	0.55	8.82	12	Ossi di Morto
1957	250	0.55	8.82	12	Milk Biscuits

Assortment of simple and wholesome biscuits made with selected natural ingredients, without preservatives and additives. Ideal for breakfast, served with coffee, milk or tea. A healthy and tasty way to start your day.

Code	gr.	Lb.	Oz.	Pieces per Case
1900	200	0.44	7.05	8	Honey Biscuits
1901	200	0.44	7.05	8	Extra olive oil Biscuits
1902	200	0.44	7.05	8	Chocolate and chesnut Biscuits
1903	200	0.44	7.05	8	Chocolate and chesnut Biscuits
1904	200	0.44	7.05	8	Maize Biscuits
1905	200	0.44	7.05	8	Spices Biscuits
1906	300	0.66	10.58	8	Rice Roselline
1907	300	0.66	10.58	8	Bran Roselline
1908	300	0.66	10.58	8	Spelt Roselline
1909	300	0.66	10.58	8	Buckwheat Roselline

Biscuits

Cavallucci, Ossi di morto, Milk Biscuits

All our biscuits have their roots in the domestic tradition of the Tuscan countryside. Where every household prepared biscuits for the “important holidays”. Biscuits such as the traditional Cantuccini with almonds or, particularly in the Montalcino area, Ossi di Siena, as well as Biscottoni or even Cavallucci, which were prepared especially at Christmas time. Nowadays, in order to maintain the original fl avours, we still use only simple, fresh and natural ingredients, in keeping with the recipes of times gone by.

Code	gr.	Lb.	Oz.	Pieces per Case
1948	300	0.55	8.82	12	Classic Cantucci
1949	500	1.10	17.74	10	Classic Ribbon Cantucci
1950	250	0.55	8.82	12	Orange Cantucci
1951	250	0.55	8.82	12	Chocolate Cantucci
1952	250	0.55	8.82	12	Hazelnut Cantucci
1953	250	0.55	8.82	12	Pistacchio Cantucci
1954	250	0.55	8.82	12	Cantucci & Vin Santo

The Ricciarelli made by “Speziali” are prepared with fresh almonds crushed just before use and blended with honey and sugar, each one skillfully worked by-hand, delicately baked and later sprinkled with confectioners’ sugar. These delicacies are truly unique and add glamour and taste to any dessert tray.

Code	gr.	Lb.	Oz.	Pieces per Case
1957	250	0.55	8.82	12	Ricciarelli Almond Box
1958	250	0.55	8.82	12	Ricciarelli Almond Tub
1959	500	1.10	17.54	8	Ricciarelli Almond Tub
1960	250	0.55	8.82	12	Ricciarelli Chocolate Tub

All this kind of biscuits come from the tradition of Tuscany’s ancient home recipes. Where in the occasion of important parties, in every home grandmothers and wifes used to prepare Cavallucci, Cantucci, Ossi di morto and the faboulus Ricciarelli made with almond paste.Today are still used simple, genuiny, uniqueand fresh ingredients to keep the original taste. Just a bite and you will feel ancient Tuscany recipe…

Panpepato born in 1100 in Siena, between history and legend when spices from Orient came. Panpepato “heart of Siena” is still prepared following ancient recipe, with the same strong and chilly spices that determinated the birth of the love for natural and genuine things.

Code	gr.	Lb.	Oz.	Pieces per Case
1946	100	0.22	3.53	36
1947	250	0.55	8.82	12

Code	gr.	Lb.	Oz.	Pieces per Case
1942	100	0.22	3.53	36
1943	250	0.55	8.82	12
1944	450	0.99	15.87	12
1945	4200	9.24	148.15	1

Code	gr.	Lb.	Oz.	Pieces per Case
1931	100	0.22	3.53	36
1932	250	0.55	8.82	12
1933	450	0.99	15.87	12
1934	900	1.98	31.75	6
1935	4200	9.24	148.15	1

Code	gr.	Lb.	Oz.	Pieces per Case
1936	100	0.22	3.53	36
1937	250	0.55	8.82	12
1938	450	0.99	15.87	12
1939	900	1.98	31.75	6
1940	4200	9.24	148.15	1