Panforte Margherita – Panpepato – Panforte Nero. Tuscan spiced cakes selection.
A set of the three most popular Tuscan cakes: Panforte bianco, panforte nero with cocoa and panpepato with a decisive spiced flavour. They are called Gigantini, little giants, because they are proportionately thicker than a normal cake.
Candied fruit 33% (orange peel, cedar peel, glucose syrup fructose, sugar, concentrated lemon juice), almonds 30%, sugar, wheat flour, honey, spices, icing sugar (sugar, corn starch, vegetable fats: cocoa), ostia (potato starch, sunflower oil).
ALLERGY ADVICE: For allergens see ingredients in bold. Wheat, nuts and may contain traces of egg, soya, milk, nuts.
How To Use
Truffles from Tuscany are regarded as some of the best in the world for their distinctive pungent smell and taste. They used to be sniffed out by trained pigs (known as ‘truffle hogs’) but they were banned in the 1980’s because of their tendency to damage the delicate truffles in their enthusiasm.
Tuscans are particularly keen on their bread, and many a meal starts with a simple bruschetta (known as fettunta in Florence): a freshly toasted slice of Tuscan bread, rubbed with garlic, drizzled with a green olive oil and sparingly sprinkled with salt. Any leftover bread is put to good use, such as in panzanella, a bread and tomato summer salad, or ribolita, a bread soup usually made by reheating old minestrone and adding stale bread (the name means ‘boiled twice’).
Last but by no means least, Tuscany grows very some good grapes. It is home to some of the world’s greatest wine regions: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano amongst others. It is also known for the dessert wine Vin Santo.