 The history of Tuscan desserts is fading in the mists of time and often ends up being a mix of reality, fantasy and legend. “Ricciarelli”: this sweet is made from almonds, sugar and honey, finely refined and mixed with egg white. It can be distinguished from common marzipan by its soft, aromatic dough, oven baking and thin layer of sugar on top. “Panforte”: the name of this spiced cake with candied fruit and nuts is most widely believed to be linked to its sour taste (hence “forte” from the Latin “fortis” meaning sour) given to the dessert by the thin layer of mould created by the layer of dampness that results when the dough of “honey bread” was not cooked to perfection or the fruit was not perfectly dry. According to a romantic legend, the addition of spices and pepper to this Sienese dessert is because of a nun called Sister Ginevra who locked herself up in a convent for love. While she was busy making honey bread, she heard the voice of her lover, Messer Giannetto of Perugia, who she believed had died during the Crusades, coming from the street below the convent. In her excitement she began to throw spices and pepper into the dough haphazardly along with the dried candied fruit, thus creating a dessert with a spicy taste and an intense aroma.
|
