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| Panforte Margherita |
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| The panforte Margherita was prepared for the first time in 1879 on the occasion of a visit to Siena of queen Margherita to see the Palio. It was the occasion to present a Panforte that better mirrored the evolution of the taste and preference of consumers. |
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Giant panforte for cutting: T. 5.000 code: 111 / T. 3.000 code: 112
Homemade: T. 750 code: 114 / T. 500 code: 115
Traditional: T. 1.000 code: 121 / T. 750 code: 122 / T. 500 code: 123 / T. 300 code: 124
Export: T. 750 code: 132 / T. 500 code: 133 / T. 300 code: 134 / T. 100 code: 135 |
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| Panpepato |
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| Among all the types of panforte, panpepato (pepperbread) is the simplest, and probably also the oldest. It was invented in the monasteries where the monks mixed the various ingredients, including spices, like cinnamon and pimento, which give panpepato its characteristic “strong” taste. |
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Giant panforte for cutting: T. 5.000 code: 101 / T. 3000 code: 102
Homemade: T. 750 code: 104 / T. 500 code: 105
Export: T. 500 code: 107 / T. 100 code: 109 |
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| Almond Ricciarelli Biscuits |
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| The origin of these biscuits dates back to the Middle Ages: a curious story says that a nun of the Order of Mary’s Servants toasted Siena marzipan too much by mistake and the result were ricciarelli biscuits, toasted and curled by the high temperature, but delicate and tasty; they are prepared grinding the sugar and almonds, then adding egg white and honey; when they have been formed they are dusted with icing sugar and baked in the oven. |
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Tray: T. 2.000 code: 198 / Cylinder T. 1000 code: 199 / T. 500 code: 200
Transparent box: T. 500 code: 205 / T. 250 code: 201
Box: T. 500 code: 202 / T. 250 code: 203 |
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| Chocolate Ricciarelli Biscuits |
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| These biscuits are made by refining sugar, almonds and egg white, obtaining a soft and aromatic mixture, which blends perfectly with the quality extra dark chocolate coating around them, creating a harmony of tastes with an unmistakeable flavour. |
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Tray: T. 2.000 code: 206
Transparent box: T. 250 code: 208 / Box: T. 250 code: 210 |
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| Cavallucci and Berriquocoli Biscuits |
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| The origins of these biscuits date back to the Middle Ages, when pharmacists (apothecaries) mixed poor ingredients like flour with other more noble ones like candied fruits and walnuts, obtaining a very particular taste. Cavallucci are simple biscuits made with sugar, flour, hazelnuts, candied orange and aniseed which gives them their characteristic taste. Berriquocoli biscuits are richer and tastier, enhanced by candied citron and walnuts. |
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Cavallucci: Loose T. 5.000 code: 301 / Cylinder T. 3.000 code: 302 / Bag T. 500 code: 304
Berriquocoli: Loose T. 5.000 code: 305 / Cylinder T. 3.000 code: 306 / Bag T. 500 code: 307 |
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| Cantuccini Biscuits |
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Their origin probably dates back to the Early Middle Ages; Cantuccini biscuits were offered on festive occasions with Vin Santo dessert wine or, given their high energetic value, to people leaving for long pilgrimages or who had to withstand particularly heavy work.
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Almond Cantuccini biscuits: Cylinder T. 2.500 code: 700 / Bag T. 500 code: 701
Bag T. 250 code: 702 / Case T. 250 code: 703
Chocolate Cantuccini biscuits: Bag T.500 code: 706 / Bag T. 250 code: 707
Cantuccini biscuits and Vin Gentile wine: Cantuccini T. 250 - Vin Gentile L. 0.375 code: 711 |
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| Torrone |
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| The exact etymology of the word “Torrone” (Nougat) is unknown but it probably derives from the Latin verb “torréo” which means, among other things, to brown, to roast, to toast, since the first and essential ingredient is roasted or toasted hazelnut or almond with sugar and beaten egg white. |
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Giant nougat for cutting: Soft T. 2.000 code: 716 / Chocolate T. 2.000 code: 718
Classical: T. 200 code: 720 / Soft T. 200 code: 722 / Chocolate T. 200 code: 724 |
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| Copate |
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| The Copata is a round sweet of very ancient origin. It can be defined as “Siena Nougat”; made with sugar, honey, egg white and finely chopped peeled almonds; the mixture is then pressed by hand between two wafers. |
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Almond copate: Box T. 100 code: 730 |
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| Pan de' Santi |
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Pan de’ Santi (Saints’ bread) has very ancient origins and is a leavened cake that was prepared in the medieval apothecaries’ shops, on the occasion of the religious feasts on the first days of November (All Saints and All Souls).
The main ingredients are: sugar, flour, walnuts, raisins and spices.
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T. 500 code: 740 |
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| Torta Lucia |
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| Only Masoni’s expert art of confectionery could invent such a delicious delicacy as the Torta Lucia (Lucy’s cake). A veritable chocolate delight and a treat to the taste filled with wafer, gianduia chocolate and hazelnut paste. |
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Dark T. 500 code: 800 / Milk T. 500 code: 801 |
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Brutti ma Boni,
gli Ossi di Morto,
il Pane del Pescatore |
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Brutti ma boni (Ugly but Good) biscuits are brown in colour with a roundish shape and they are made with hazelnut grains; they take their characteristic name from the particular roughness of the freshly-baked surface; they are cooked when they become “ugly".
Typical of southern Tuscany (Montalcino and neighbouring areas) the Ossi di morto (Dead Man’s Bones), biscuits made with sugar, egg white and almonds, owe their sinister name to the fallen in the battles of Montaperti and Montalcino.
Pane del pescatore (Fisherman’s Bread) is a shortbread very rich in raisins and pine nuts that was made in the Florence bakeries and eaten, among others, by the fishermen who went fishing in the river Arno.
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Brutti ma boni: T. 300 code: 831 / Ossi di morto: T. 250 code: 833 / Pane del Pescatore: T. 350 code: 835 |
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| Natural Biscuits |
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| These biscuits are made with the flours of the best Tuscan cereals and enriched by the same puffed cereals that give remarkable fragrance and lightness. |
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Chicchi al riso (Rice crispies): T. 350 code: 821 / Rustici al farro (Spelt crispies): T. 350 code: 823 / Spighe ai cereali (Cereal biscuits): T. 350 code: 825 |
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| Panforte with figs and walnuts |
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| This panforte is made with figs and walnuts, which are very easy ingredients to find round here and therefore it might seem to be not as good as a panforte made with almonds and candied citron. But if you taste it you will find that, to the contrary, it is a superb panforte. |
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T. 3.000 code: 840 / T. 500 code: 843 / T. 100 cod 845 |
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| Chocolate Panforte |
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This very richly flavoured cake is made with the same ingredients as the traditional Panforte, but very finely minced to make them blend and integrate perfectly with the very fine cocoa powder added to the mixture, which is then fully coated with extra dark chocolate with a decided taste.
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Giant panforte: T. 3.000 code: 850 / T. 500 code: 853 |
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| Gift Baskets |
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The Masoni products are temptingly combined in elegant packages, which are renewed each year.
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Classic Basket: code: 871
Cornucopia basket: code 873
Chocolate fondue fountain: code 875
Wine and gastronomy picnic basket: code 877
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