Florentine and Tuscan Desserts
The " schiacciata con l’uva " is another typical Florentin dessert. This sort of bun covered with red grapes is prepared in autumn, during grape harvest.
Other Tuscan desserts are: the " brigidini di Lamporecchio " - crisp wafers made of eggs and anise -, the "berlingozzo" - a ring-shaped cake prepared during Carnival in Pistoia, Prato and Florence - and the "zuppa inglese", made of savoy biscuits soaked with alchermes.
The renowned Sienese desserts made of almonds, candied fruit, spices and honey boast medieval origins. One of the most famous is the "panforte".
Finally, there is the "buccellato", the typical Lucca dessert: a cake filled with anise and raisins. Even the buccellato boasts medieval origin, as well as the "confetti di San Jacopo": little sugar balls filled with an anise seed that have been produced in Pistoia since the 14th century.
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