Ricciarelli di Siena joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on March 19, 2010.
Being a product of PGI certification requires that at least one phase of the production process should be made in the Tuscany region.
Are sweets that come from the Arabic tradition, but in the books is called “Ricciarelli” only after the eighteenth century. Ricciarelli di Siena PGI are obtained from processing a dough baked and particularly soft, the color white is exclusively due to the presence of sugar, while they are totally absent flour or potato starch which would lower the quality.
These cakes are especially tasty; the dough soft, spongy keeps its moisture inside and becomes more crisp surface. From the characteristic shape of a “rumble” feature of the ripples in the dough.
Symbol of Christmas in Tuscany, these particular biscuits are produced in Siena all year.
In 1891 he published the first edition of “Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, the first example of a cookbook of national gastronomic tradition. The ingredients listed in the recipe are those still used today: ‘fine white sugar, sweet and bitter almonds, egg whites, smell of orange peel. ”
As for the PGI Panforte di Siena, Siena Ricciarelli also for PGI is covering the surface with powdered sugar before these cooking while the base is protected from rice paper which, cooking is complete, become one with the ingredients.