Panforte is a cake that dates from medieval times when it was created in the Tuscan city of Siena after the arrival of spices from the far east. It is a rich, substantial cake that is prominently featured throughout Tuscany and most of Italy.
Panforte Margherita: This wonderful Panforte was made for, and named in honor of Queen Margherita when she visited Siena. Featuring candied orange and lemon peelings, as well as Tuscan spices, this cake carries a unique and robust flavor. Ingredients: almonds, sugar, candied orange , lemon peeling, flour, honey, Tuscan spices, natural flavorings, starch , wafer.
Torta al Cioccolato: This cake is a minced Panforte enriched with cocoa, candied cherries and iced with a delicious layer of dark chocolate making it a famously luxurious Tuscan feast. Ingredients: almonds, sugar, inverted sugar, crushed roasted hazelnuts, candied orange, lemon , cherries, flour, honey, cocoa powder, Tuscan spices, starch , wafers.
Torta with Figs & Walnuts: Absolutely delicious and not too sweet, Marabissi uses large chunks of semi-dried figs with bits of walnuts and a delicate hint of baking spices in this modern twist on the original. Great on a board offering goat cheese or sheeps milk cheeses and prosciutto.
Torta with Dates and Almonds: A slice of this panforte is perfect in the morning with coffee and tea or serve it with a wedge of sheep cheese during cocktail hour.
Torta with Cherries & Peppers: Taste an explosion of candied cherries with subtle flavors of peppers, cinnamon, nutmeg and cocoa with every slice of this delicious panforte.
Note: Under the outer packaging, the bottoms of panforte are traditionally wrapped in wafer paper (aka rice paper although not always rice) to keep them from sticking. This does not need to be pulled off of the cake prior to consumption…it is edible!
Size: 12.25 oz.