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The manufacture of bread and homemade cakes as family tradition is the basis of the passion for research and renewal of our area typical cakes, matched to nowadays taste.
This philosophy brings to the production of typical Tuscan cakes for local celebrations, such as the “stiacciata” for Easter, the “chiacchiere”, “cenci” and rice croquettes for Carnival, and the classical “cantuccino” made up of almonds.
We offer also some rare typical Sienese cakes, thanks to his parents’ teaching, who were bakers since past generations: some of these rarities are the “panforte alto”, “cavallucci” and “ricciarelli”.
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EUR 6,82
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EUR 7,33
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EUR 9,04
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Leit motiv of our craftmade confectionery is the endless research for old lost recipes and find out in old books lodged in public libraries.
These researches, for instance, brought back to life recipes like the “Kinzica”, typical Pisan pastry: the name comes from the Pisan Princess “Kinzica dei Sismondi”’s name, who saved Pisa one night in 1404 by seeing in advance an invasion by Saracen pirates. These pastries are made up of pure pine-seeds, coming from the Natural Park of Migliarino San Rossore and Massaciuccoli.
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The biological pine-seeds manufactured in the wide pinewoods of the Park are not treated with chemical products and are directly taken from the cones with traditional and natural methods, which maintain unchanged the fruit organoleptic features.
Kinzica is a delicacy having a great success and some eminent tasters gave it an enthusiastic appraisal in occasion of several shows (as “Salone del Gusto” in Turin).
Thanks to a special recipe that our pastry chef strictly conceals, the pastry in fact preserves and emphasizes the full taste of Pisan pine-seeds, which are considered as the best in the world.
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