It’s all very well to say panforte, but the truth is that not all Siena cakes are the same. Masoni Pietro, inspired by the recipes of the family founder, Ippolito, succeeds in combining homemade quality and industrial quantity in production. But the true secret, besides mostly manual working, lies in the choice of the ingredients, selected from strictly certified suppliers.

Masoni Pietro also keeps an eye on the freshness of its products: production takes place only between September and Easter with about fifteen workers. This is a highly intense period, during which typical Siena sweets, biscuits, cakes, chocolate and nut chocolate bars, gift baskets and Easter eggs in various sizes are made.

For example, Masoni only uses pure almonds, instead of apricot stones, which are used in confectionery to cut costs, but are of decidedly lower quality; the chocolate, too, is strictly pure, namely, without the addition of vegetable fats other than cocoa butter (pure chocolate wording on the label).

The candied fruit is prepared especially for Masoni with a determinate percentage of sugar, which characterises its softness.