Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Tartufi dolci della Calvana
2. Other names:
3. Short product description:
This product is shaped and coloured like the truffle of the Calvana Mountains and was particularly enjoyed by scientist Galileo Galilei, who tasted it while staying with the Buonamici family. The colour varies depending on the ingredients. It’s 3-4cm in size taking into account the product’s artisanal nature. All variations have a chocolate base and a touch of Aleatico wine. Versions that use chestnut flour are lighter in colour.
4. Production area:
Municipality of Vaiano
5. Production status:
r disappeared r at risk r active
6. Production process:
Depending on the type of biscuit, the ingredients are mixed in an electric mixer then shaped by hand into balls of dough, placed in a tray and baked at 240°C for 15 minutes.
7. Materials, equipment and premises used for production:
– Electric mixer
– Baking trays
– Biscuit bakery
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Tartufi Dolci della Calvana are inspired and named after the traditions of the territory. The basic idea is to make something kept soft by the use of locally produced olive oil and bring a hint of quality to a typical peasant recipe from Calvana, an area with ancient settlements where the history of agricultural sharecropping and wealthy nobility are interwoven, creating a fascinating meeting point of taste. It was in these big farm kitchens that they met, on one side the simplicity and creativity of the peasants, on the other, the curiosity and flavours of global travels. The oven and baking method, housewives’ secrets, marry with taste and accent the ingredients used, from season to season.
There are two variations of this flavourful chocolate biscuit, one of which, with a mix of chestnut flour and a touch of Aleatico wine harks back to those who would “rejoice the heart and mind of Galileo with juice of the grape” cultivated on the hills of Sofignano in the Vineyard of Venus. Galileo particularly liked these biscuits and they are still made in his memory today.
Flavours of Calvana and pleasures of the table, the product is part of a taste journey that travels back in time and past the bountiful table of Buonamici di Sofignano, owner of the S.Gaudenzio villa and farm. It was a pleasure of the palate during the villeggiatura, appearing in banquets with Agnolo Firenzuola in the 16th century and Napoleon’s French generals between the 18th and 19th centuries.
It marries simplicity and abundance, which in Sofignano are part of a traditional festival that has been celebrated every June 26 for three and a half centuries.
Above all, it’s about the simplicity of traditional tastes joined with sophisticated flavours, shaped by the fashions of the era and the triumphant arrival of chocolate and coffee to the villa in the 18th century and the influence of Mamluk Mustafa Effendi, who, from 1825-1835, was a guest with the Buonamici family and the star of the villeggiatura to Sofignano
Annual production sits at around 840kg, primarily bought in store by local consumers. At the moment, Tartufi dolci della Calvana are only made by one bakery in Vaiano.
The product can be tried at Re Tartufo – Mercatino, animazioni e Convivio del tartufo autentico della Calvana Festival (End of November/beginning of December).