Ricciarelli Toscani – Traditional Soft Almond Cakes from Tuscany, 200g
Ricciarelli Toscani – Traditional Soft Almond Cakes from Tuscany
Soft on the inside with a cracked crunchy surface dusted with icing sugar, Ricciarelli are popular Tuscan cakes made simply with coarsely ground, peeled, almonds, egg whites & sugar.
Baked high at a high temperature for a short time, the result is that the mixture remains after being cooked, soft and aromatic, a and a pure pleasure to the palate.
Ours are made by a bakery in Chianciano, near Siena, using the original recipe of the owner’s grandmother. Ricciarelli are of Arab-Roman origin, and are among the most ancient desserts of Siena. Traces of these are found in documents dated back to 1447, they were served in banquets and receptions of the most aristocratic families in Tuscany.
Enjoy with a cappuccino in the morning, dip into a an espresso in the afternoon. Perfetto!
Net Weight: 200g
Storage: Store in a cool, dry place away from direct sunlight and heat.
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.