RICCIARELLI DI SIENA

Typical Sienese pastries sprinkled with sugar

Typical sweets of the Siena hills, ricciarelli have their roots in a tradition for centuries. A legend tells that were born in the East and then have been exported in 1300 by count Ricciardetto della Gherardesca in Tuscany. According to legend, these cakes would have taken the name of ricciarelli because the count would have seen the tips curled Arab shoes during the Crusades. On his return was simple play radman because Siena was easy to find in drugstores Oriental spices.

But how are the radman? A safe explanation of the basic ingredients of ricciarelli, dating back to 1891 is given by the inventor of gastronomic units in Italy, Pellegrino Artusi in his Science of cooking and the art of eating well. He called three essential ingredients: almonds, sugar and egg white, with the addition of a smell oranges.

They look elongated and oval, the surface is cracked and sprinkled with sugar. The dough is made of marzipan and is soft and spongy. Reading ancient writings there are referred to as “marzapanetti” from Marzipan, or as “morzelletti”. Holidays like Easter, new year but especially at Christmas time are an item that cannot be missing at the table. It matched well with the dessert wines as Vin Santo. Ricciarelli di Siena were the first to be awarded the confectionery IGP product (protected geographical indication).