5 typically Tuscan desserts not to be missed

5 typically Tuscan desserts, I advise you not to miss the opportunity to taste.Tuscany is famous for its culinary delights and especially for its desserts. Here people prefer to eat breakfast at the bar, enjoying Italian coffee with some pastry. They say: “the day can be seen from the morning”, and why not start it off by taking a few whims? It has now become a ritual, a tradition one of the many beautiful things that Italians have.

The tradition of sweets is very old and has been passed on for years. In addition, every year new recipes revisit from master pastry chefs or famous chefs who sometimes turn upside down the original dish.

5 typically Tuscan desserts not to be missed

The Tuscan tradition gives us a great variety of desserts. Thanks to the love for good food, the climate and the raw materials in Tuscany are the best pastry delicacies.

1. Cantucci – the original name is “Prato biscuits”. They are almond biscuits now loved all over the world. They are usually eaten at the end of the meal or soaked in Vinsanto, a perfect match.
2. Castagnaccio is a very special dessert made with chestnut flour. It is a poor dessert but with a well-defined rich taste.
3. Mantovana is a very old dessert. This cake is originally from Prato and makes with almonds.
4. Ricciarelli di Siena are soft marzipan biscuits and are worked with almonds. In the past I was the prized dessert for the preciousness of the ingredients.
5. Schiacciata fiorentina – It is a soft and delicate cake, very simple to make.

Chocolate cake from food blogger Le torte di Micky

I reveal a Tuscan recipe prepared by my friend food blogger Le Torte di Micky. Michela is greedy by nature and prepares her desserts with her heart. Together with her we have chosen the recipe of chocolate cake . A rich and tasty cake.

Ingredients

200 g of excellent quality 70% dark chocolate
200 g of fresh milk cream
2 tablespoons of bitter cocoa
bitter cocoa for the filling
Method
Bring the cream to a boil melt the chocolate in a bain-marie or microwave add the chocolate cream and add the cocoa, mix well with a whisk take a 18 cm-20 cm ring and put the wet and dried parchment paper on the base and edges .
Pour the mixture into the mold and make

cool in the fridge for at least 2 hours sprinkle with bitter cocoa and serve. Remove the cake from the fridge 15 minutes before serving.

Recipe for 18 cm in diameter.

So if you are in Tuscany take the opportunity to taste at least one, and whoever reads me from home has nothing to do but take up his sleeves and get to work :). The rejection you already have. Enjoy your meal!