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Panforte With Figs And Walnuts |
This particular variety of panforte was born from an idea of Giuseppina Bonelli. Given the shortage of raw materials during wartime, she came up with a panforte containing the dried fruit then available in Tuscany, that is dried figs and walnuts; today, this panforte has become one of the best-selling and most appreciated Masoni products, even among those who are not fond of candied fruit, which the product lacks; figs and walnuts are two ingredients once considered poor, however today they enhance each other perfectly creating a unique and successful product! |
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Panforte by weight 3,000 g code 840 |
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Panforte di Siena I.G.P. |
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. In 2014, the Panforte Margherita became Panforte di Siena IGP after earning the prestigious European certification. |
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Packaged 450 g code 132 |
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PANFORTE IN SCATOLA |
Con il tempo e il cambiamento delle esigenze dei consumatori, si è avuta la necessità specialmente all’estero dove il prodotto è meno conosciuto, di vedere il profilo interno del prodotto stesso e di conseguenza la com-posizione visiva degli ingredienti; con questa confezione innovativa la Masoni presenta il dolce più famoso della tradizione senese in maniera più visibile e trasparente sia nella parte superiore che nella parte in-terna resa evidente dal taglio del Panforte stesso.Questa bella scatola colorata rettangolare può essere esposta anche impilata con le altre e permette in ogni maniera di far vedere il prodotto al consumatore, così come negli altri prodotti della tradizione dolciaria senese. |
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Scatola 370 g cod. 117 |
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Panpepato |
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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Packaged 450 g code 106 |
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Panforte WITH APRICOTS AND PEARS |
This new Panforte with its peculiar ingredients is a novelty created by Masoni to offer consumers a different flavour, gentler and more delicate. The candied apricot and pear lend a soft and sweet quality to the product, while the ground roasted hazelnuts make it crunchy, for an outstanding and tasty result. |
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Panforte by weight 3,000 g code 860 |
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Chocolate Panforte |
This cake with its extremely refined taste is made with a mix of candied fruit, ground almonds and hazelnuts, as well as bits of candied cherries which perfectly complement 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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Panforte by weight 3,000 g code 850 |
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Ricciarelli di Siena I.G.P. |
A curious story says that in the Middle Ages 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. In 2010, Almond Ricciarelli biscuits became the first Italian confectionery product to be awarded the prestigious European IGP certification, thus becoming Ricciarelli di Siena IGP. |
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Tray 2,000 g code 198 |
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Chocolate Ricciarelli |
These biscuits are made by refining sugar and almonds, obtaining a soft and aromatic mixture, which blends perfectly with the extra dark chocolate coating around them, creating a harmony of tastes with an unmistakeable flavour. |
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Tray 2,000 g code 206 |
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RICCIARELLI AL CACAO |
Dalla ricetta dei famosi Ricciarelli fatti con le mandorle, lo zucchero e l’albume di uovo mescolati e raffinati, nascono e entrano nell’assortimento delle specialita’ dolciarie della Masoni, i Ricciarelli al cacao con aggiunta nell’impasto di cioccolato puro fondente e di cacao magro in polvere per dare gusto e profumo di cioccolato a questi prelibati dolcetti. |
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Bauletto 240g cod. 228 |
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Cantuccini Toscani I.G.P. |
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. In 2016, Tuscan Almond Cantuccini biscuits became Cantuccini Toscani IGP after earning the prestigious European certification. |
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Cylinder 2,300 g code 700 |
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ORANGE AND CHOCOLATE Cantuccini |
To increase the variety and complement the already famous Tuscan Almond Cantuccini biscuits, Orange Cantuccini and Chocolate Cantuccini were created, replacing almonds with other precious ingredients: the former are stuffed with diced candied orange and a delicate orange-flavoured paste, while the latter feature an intense dark colour due to their cocoa content and to the sweet-smelling bits of pure extra dark chocolate. Two delicacies for the palate to be enjoyed with liqueur wine as well, any time you want. |
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Chocolate Cantuccini Biscuits |
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SAFFRON Cantuccini |
Yet another variety of cantuccino joins in the already wide selection of Masoni’s popular biscuits. Saffron Cantuccini are very simple biscuits prepared with genuine ingredients such as sugar, flour and eggs, with the addition of saffron powder. Saffron is a very well-known and appreciated spice in Tuscany and the rest of Italy, which lends a unique flavour to the biscuit, strong yet delicate at the same time, making it ideal for dipping into liqueur wine for a spot-on dessert. |
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Bag 250 g code 713 |
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MINI CAVALLUCCI |
Questi piccoli biscotti sono la versione ridotta dei famosi Cavallucci fatti con farina, zucchero, arancio candito, nocciole e semi di anice, sono dei veri e propri morsi di cavalluccio e col suo sapore inconfondibile al primo assaggio l’uno tira l’altro, ideale accompagnarli con del vino liquoroso per renderli ancora piu’ speciali. |
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Sacchetto 300 g cod. 309 |
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Cavallucci and Berriquocoli |
The origins of these biscuits date back to the Middle Ages. 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, and, in addition to the ingredients used for Cavallucci, they are enhanced by candied citron and walnuts. |
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Hazelnut Cavallucci Biscuits |
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CAVALLUCCI INTEGRALI |
La differenza con i Cavallucci tradizionali è data dal tipo di farina usata, in questo biscotto viene usata la farina integrale, farina che deriva da chicchi di grano poco raffinati e in cui vengono usati tutti i componenti del seme. La farina integrale ha un colore più scuro e valori nutrizionali più ricchi, quindi più fibre alimentari, più vitamine, più proteine e sali minerali; questo cavalluccio ha un sapore più intenso proprio grazie alla farina integrale contenuta. |
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Sacchetto 400 g cod. 311 |
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Torrone |
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 almond with sugar and egg white. |
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Nougat by weight 2,000 g Soft code 716 |
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Copate |
The Copata is a round sweet of very ancient origin. It can be defined as “Siena Nougat”; it is made with sugar, honey, egg white and finely chopped almonds; the mixture is then pressed between two wafers. |
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Box 100 g code 730 |
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Pan De' Santi |
Pan de’ Santi (Saints’ bread) is a leavened cake with very ancient origins 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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500 g code 740 |
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Torta Lucia |
Only Masoni’s expert art of confectionery could prepare such a tasty 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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Packaged 400 g Dark code 800 |
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TRADITIONAL BISCUITS |
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) are biscuits made with sugar, egg white and almonds which 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, almonds 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 300 g code 831 |
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NATURAL BISCUITS |
These biscuits are prepared with flour made from the best cereals and are enhanced by puffed cereals, lending them such a fragrance and lightness that make them perfect for any time of the day, from breakfast to tea time. |
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Chicchi al riso (Rice biscuits) 350 g code 821 |
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Cantuccini and Vin Gentile |
The combination of Cantuccini biscuits and Liqueur Wine is surely one of the happiest known to man; once a Cantuccio is slightly dipped in Liqueur Wine, it takes on a completely unique flavour and consistency. You can enjoy this pairing at any time of the day. |
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Cantuccini 250 g - Vin Gentile L. 0.375 code 711 |
