Panforte di Siena IGP

The dessert that best represents Siena

The name 'Pan forte' derives from the addition to a typical dessert of the early Middle Ages dried fruit, which gave the panforte a sour taste and strong. The taste that characterizes it is due to the use of spices.

Today the sweet looks of round shape, compact and low cost. The main ingredients are candied fruits, cotton candy on rough surface, spices and a host of starch as a base.

White Panforte is also called Panforte Margherita, in honour of the Queen who attended the Palio di Siena in 1879 and contains flour, sugar, orange peel, candied Citron, honey, vanilla and cinnamon.  The second version where it occurs the panforte is the black and white due to the presence of different candied melon instead of cedar and is brown. The production is concentrated in the months between October and December in Siena and extends to Grosseto and Massa Marittima. The combination of Panforte with Vin Santo or Moscadello di Montalcino.