Panforte Bianco – Traditional Cake of Siena, 100g
Panforte Bianco – Rich Tuscan Cake with Candied Citrus Peel, Almonds, Honey and Exotic Spices
Panforte means “strong bread” and is the most famous cake from the historic town of Siena. We say it has the taste of Christmas in every bite where the spices bring the aroma of the season.
A recipe that dates back to the middle ages, using candied orange and lemon peel, almonds, honey and a blend of exotic spices, reminiscent of the towns medieval glory, when spices where imported from the East and used only for the finest foods. The ingredients are pressed into a dense, chewy cake that is best cut in thin slices and accompanied by a glass of Vin Santo, but is also complimentary on a cheese board.
Our is made by a 3rd generation producer, with almost 100 years baking experience.
Net Weight: 100g
Serving suggestions: Thinly sliced with a glass of Vin Santo, but is also complimentary on a cheese board.
Storage: Store in a cool, dry place
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.