Here the panforte was made for Christmas, at home with honey, almonds and candied fruit , and a little piece was used to make the migliacci, which are a sort of puncake made also with the blood of the pig, butched just in that period.

Between all the types of panforte, the panpepato one is the most rough, and probably also the most ancient one. As it says the name is dark and it's rich of pepper and once it was the only panforte people used to eat.

The ricciarelli are one of the most our traditional cakies and also one of the most d difficult to prepare at home, there are white ones and black ones, because they are covered of chocolate, and with paste of almonds inside. They are always eaten for Christmas and in the rest of the winter. The white one are covered from sugar to veil and if they are well-made they must be soft to be eaten without problems. These delicate sweets are so good that if someone offers a ricciarello to you is not possible to refuse it.

The cantucci never lack in my house, because they are dry buscuits always good, also for a very long period. But in my house they don't last long, because my wife really loves the cantucci. You need good teeth to eat them, infact they have the almonds within, but it's not a problem to me, because, if they are tough, I soak them in a good red wine or in a vinsanto.

The cavallucci biscuits are, between our sweets, the less known and also the most rough and ugly to see ones. They are a sort of little ball of paste, cooked in the oven, with pepper and walnuts. My sister, who is very clever to prepare them by herself, makes the cavallucci biscuits so good that, when she gives to me a little of them to carry to my family, sometimes, I do not say I got it to anybody and I eat them all alone by myself..

When I was a boy we could see the torrone(nougat) only on the stalls of the fairs, there was the white one and the chocolate kind, and I liked both of them.

If you like chocolate you will really love this beautiful cake and you will finish it very soon!

This panforte is made with figs and walnuts, which are ingredients very easy to find here, so someone can think it is poorer than panforte made with almonds and candied citrus fruits. But if you try it you will change idea..

This panforte is made with figs and walnuts, which are ingredients very easy to find here, so someone can think it is poorer than panforte made with almonds and candied citrus fruits. But if you try it you will change idea..

When I was a boy we used to have biscuits just in festivity days and we used to prepare them with ingredients findable at home: flour, eggs,dry fruit and they were cooked in the oven, together with the bread, prepared once a week.

The ricciarelli are one of the most our traditional cakies and also one of the most d difficult to prepare at home, there are white ones and black ones, because they are covered of chocolate, and with paste of almonds inside. They are always eaten for Christmas and in the rest of the winter. The white one are covered from sugar to veil and if they are well-made they must be soft to be eaten without problems. These delicate sweets are so good that if someone offers a ricciarello to you is not possible to refuse it.