Cassata Fiorenza

Cassata Fiorenza

Biscotti are from Prato, Panforte is from Siena, Brigidini are from Lucca... but what's really Florentine???
Turists who travel to Florence usually do not know it, but the answer is Cassata Fiorenza!
Cassata Fiorenza is a delicious crispy wafer, covered in dark chocolate and filled with a rich hazelnut cream, that is been prepared today with the same recipe of more than a thousand years ago. If you haven't tried Cassata Fiorenza, you haven't been to Florence!

Don't call them cantuccini

I like cantuccini, but the ones above - packed in the traditional blue bag since 1858 - shouldn't be confused with them: these are Biscotti di Prato! Made with sugar, flour, fresh eggs, pine nuts and almonds (no butter!), biscotti di Prato are a typical Tuscan dessert, and they are baked daily, following the old recipe of Antonio Mattei. They are excellent both on their own and dipped in some Vinsanto, a lovely Tuscan sweet wine.