Panforte dates back to at least the Middle Ages, some believe back even further, and originated in Siena (or at least Tuscany). It literally translates to 'strong bread', referring to its piquant flavor.

Crostoli is a typical sweet treat of the Carnival period. They are thin layers of sweet dough (flavoured with grappa and rhum) fried and sprinkled with icing sugar. They are deliciously crumbly and cannot be missed during the cold months!

In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly, and the original shape was round. The phrase 'tirami su' literally means 'pick me up' or 'pull me up' in reference to the effects of the sugar and espresso.

Cantucci are very famous biscuits, with a dry texture, and are highly suitable to round off a meal as an accompaniment to fine 'passito' wines. A dry biscuit suitable all year round. A typical recipe from the classic cuisine of the city of Prato.

This is a winter special for children of all ages. It has common roots with the Mitteleuropean Kipfel, differing mainly in its shape: it is donought shaped instead of the traditional half moon, to which fresh yeast was added to make it softer and lemon rind to give it a twist.

Here is the recipe for the cake I have just baked with the crab apples I picked up in the woods behind Querceto... they normally just feed the wild boar whose dwelling these woods are at night. You can use any apples but it is better if they are juicy - these crab apples were too dry actually.