Ricciarelli, R. di Pomarance, R. di Massa Marittima

Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Ricciarelli, R. di Pomarance, R. di Massa Marittima

2. Other names:

3. Short product description:
Ricciarelli are elongated oval-shaped biscuits. The flavour and aroma is that of the very sweet almond paste. They are soft, spongy and white thanks to the icing sugar that is dusted on top of their rough and cracked surface. Variations are also coated in chocolate and called “ricciarelli al cioccolato” or ricciarelli “rozzi”. From the province of Siena, the tradition of ricciarelli has spread to Pisa (in Pomarance, they are made for every festival) and into Grosseto.

4. Production area:
Province of Siena and, with slight variations, in the municipalities of Pomarance (PI) and Massa Marittima (GR).

5. Production status:
r disappeared r at risk r active

6. Production process:
After being ground, the almonds are mixed with egg yolks, honey, sugar, baking powder and flavourings. Once mixed, the ricciarelli are shaped with special die. Placed on trays, they are dusted with icing sugar and baked in a 180°C oven for 25 minutes. “Ricciarelli al cioccolato” or “ricciarelli rozzi” are coated in dark chocolate.

7. Materials, equipment and premises used for production:
s Kitchen with utensils and work surface
s Electric mixer
s Biscuit cutters
s Utensils

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product owes its traditional character to its methods, which has remained unchanged thanks to the people who have shared their experience over history, its unique flavour of almond paste, and its shape. Even the packaging is traditional as it bears the image of two historically significant Etruscan horses on a blue paper background. The ricciarelli recipe has clear oriental origins. In folklore, it was a Sienese man, one Ricciardetto Della Gherardesca, who introduced the biscuit after seeing them curled up like the Sultan’s “booties”, upon returning from the crusades to his castle near Volterra. Once upon a time, “ricciarelli al cioccolato” were called “ricciarelli rozzi” for their irregular appearance. They’re eaten with dessert wines and usually Tuscan Vin Santo.

9. Production:
The production of ricciarelli is spread throughout the province of Siena and Grosseto, from the big factories of Siena to the smaller producers scattered across the Grosseto area. In these production zones much depends on consumer awareness and tourism numbers. Ricciarelli are made primarily from October to December. A portion of production is exported mainly to the United States of America and the United Kingdom.

Product type
Fresh pastries and bakery products, biscuits, pastry and confectionery
Production area

Provincia di Siena e, con leggere varianti, nel comune di Pomarance (PI) e di Massa Marittima (GR).

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