CHOCOLATE RICCIARDI - ANCIENT SIENESE DESSERTS

Dating back to the 14th century, Ricciarelli are said to have been introduced by the knight Ricciardetto Della Gherardesca upon his return from the Crusades. Initially offered in his castle, they became a tradition of Sienese confectionery. The PGI designation, besides being the first such designation ever obtained for a dessert at a European level, ensures rigorous control of the production process established in the regulations of the Consorzio per il ricciarello ed il panforte. Ricciarelli are produced according to the original recipe with an almond-based mixture, egg white, sugar, and honey. The ingredients are always fresh and sourced from the best farms. The almonds, of exceptional quality, are of Italian origin, mainly from Puglia, hand-selected to avoid possible impurities. Soft, flavourful, and rich in essential oils that make their aroma unique. Each ricciarello is prepared, hand-moulded, and dusted with sugar. When the ricciarello obtains the shape indicated in the production specifications, it will be ready for baking. After cooling, the sweets are packed in trays or decorated boxes of various sizes.

In this al Cioccolato version, the original almond-based recipe is combined with 54% dark chocolate, egg white, and sugar.

The absence of gluten allows them to be enjoyed by those with gluten intolerance and coeliacs.

La Fabbrica del Panforte

La Fabbrica del Panforte is located a few kilometres from Siena. It is like a small but vigorous plant, with its roots in the land and culture of the city. The result is of great quality: artisanal baked goods, cared for down to the smallest detail.

For its creations, La Fabbrica del Panforte draws inspiration from the past, from the original recipes of the Sienese confectionery tradition, inherited from the Masters of Panforte. Known and appreciated since the Middle Ages (13th century), when pilgrims and spice merchants passed through the Via Francigena, Panforte is the quintessential Sienese sweet. It is the result of the transformation and baking of a dough based on quality raw materials: flour, candied fruit, almonds, sugar, honey, and spices.