Traditional Christmas sweets in Valdichiana Senese

A journey to discover the Christmas traditions on the tables of Valdichiana Senese

We have now reached the gates of the most joyful and beautiful time of the year. Christmas holidays are coming through thousands of daily chores, preparations for the decorations and the final rush for the last gifts. If you haven’t bought any gifts yet, here are some… delicious suggestions. However, in all this ocean of chores, we must also think about food, the most important part of the holidays! You know, at Christmas you can’t leave the table until you are satisfied of the feast, in terms of quantity and quality above all. In Italy we are very lucky, we have a lot of food and many tasty recipes for every palate. Each region also has typical Christmas dishes that are lost in an almost infinite number of local recipes and traditions. In Tuscany, we are happy to give our contribution and now we will talk about traditional Christmas sweets in Valdichiana Senese.

There are three typical Christmas sweets in Valdichiana Senese: Panforte, Ricciarelli and Cavallucci

The three desserts just mentioned above have been part of the Sienese culinary tradition for many centuries and are the basis of every self-respecting Christmas in this part of Tuscany. These typical products are so deeply rooted in the territory that it is impossible to find a table set for the holidays without one of these three protagonists. We now offer you a journey of taste and history, because knowing what we are eating makes everything tastier and better.

The king of Christmas in Valdichiana Senese: his “majesty” the Panforte

Panforte is certainly a choice of heart (and belly) for anyone who sits at a Christmas table in Valdichiana Senese. Inevitable in all its nuances and now appreciated throughout Italy, this Christmas dessert boasts ancient origins. In fact, it is said that a primitive version of the panforte was born around 1200. At that time a novice nun from Siena found several torn sacks of spices in the cellar, with their contents scattered and mixed. Not being able to separate flour, almonds and candied fruit, she decided to try to cook them using honey, to make everything edible and sweet. At that moment the direct progenitor of panforte was born, the so-called “pan mielato” (honeyed bread).

Over the centuries, various recipes have been created, including one that includes 17 ingredients for the dessert, as many as contrade (districts) of the city of Siena. The version we have today of panforte is connected to the arrival of Margherita di Savoia in Siena. In 1879, on a visit by the King of Italy Umberto I and his wife of the city, the Sienese people offered the queen a very delicate and tasty “white panforte”. In that precise moment, the “panforte Margherita” was born and the recipe and appearance of this delicious dessert are today unchanged. Inside this fantastic dessert you will find almonds, candied fruit, sugar and many other spices. In short, it tastes like Christmas.

The Cavallucci will take you to the hidden lands of Valdichiana Senese

Another sweet with ancient origins, it also comes from Siena and then spread throughout Valdichiana Senese and Tuscany. The real reason for their name is yet unknown. Some think that this name was associated with the shape of the cookie that resembles the fetus of a horse in its mother’s belly. Others, on the other hand, claim that the name is a reference for the places where these sweets were served, namely the rest stations where you could change horses.

Finally, some say that a horse was originally stamped on the biscuits and therefore it has this name today. In any case, with the arrival of Venetian candied fruit in the fifteenth century, these sweets also began to spread among nobles and bourgeois, up to today in their taste and appearance. These delicious delicacies are prepared with various spices, candied fruit and nuts, they are also excellent with vinsanto, which we have already talked about in part.

A protagonist with far oriental origins, the Ricciarello

A name with confused origins, a dessert that certainly derives from the marzipan and marzapanetti of Sienese tradition. Even the ricciarelli boast a centuries-old ancient story. As already mentioned, their origin is due to marzipan, therefore from the East: we know that this product was introduced throughout Italy thanks to the strong Arab presence in Sicily. However, there are discrepancies regarding the name of this delicious product of Valdichiana Senese.

It is thought that the term “ricciarello” derives from the “arricciata” (curled) shape of Arab people shoes. They used to wear shoes that were softened at the tip with this particular shape. It is certain that these delicious desserts soon spread in Italy and abroad, thanks to their special taste. The classic version consists of a mixture of almonds, sugar, honey and egg white. The dough is then cut into small parts, baked in the oven. Finally, powdered sugar is passed over the product.

These three desserts are the perfect combination for a perfect Christmas in Valdichiana Senese, sitting at the table with loved ones to celebrate the most important feast of the year. We suggest you savour (or why not, give as a present) these Tuscan flavours thanks to a box of Christmas flavours.