Variation of the classic Panpepato made in honor of the visit of Queen Margherita. The intense and decisive flavor of the original recipe is softened and more delicate, the black pepper coverage is replaced by vanilla sugar. The taste, although always characteristic and particular, becomes sweeter and softer on the palate.

The oldest product of the Sienese tradition was born as a Christmas cake, the preparation of which was entrusted to the apothecaries of the city. The flavor is intense thanks to a particular mix of spices; all this is combined with the honey of the dough to create an unmistakable taste that allows more than a culinary combination.

These sweets made of almond paste and wrapped in powdered sugar are certainly the most representative and well-known of the Sienese confectionery tradition. The compactness soft and velvety, the taste is sweet and balanced.

Dry biscuits with a delicate flavor, but at the same time characteristic thanks to the almonds that give them an unmistakable scent and flavor.
Their fragrance makes them the perfect dessert at the end of a good meal.

Typical of the 14th century taverns and post offices, Cavallucci can be associated with biscuits.
The compactness is strong and the spicy flavor is characterized by a note of anise that makes them unmistakable and perfect in combination with fortified wines.

Born in 1400 in a monastery, in a short time they became indispensable Christmas delicacies. Today the recipe has undergone minimal additions; with every bite the typical soft consistency and the sweet and delicate taste, never cloying, is rediscovered, thanks to the perfect balance between sugar and almonds, all enclosed in two thin wafer discs.