Biscuits in history

Biscuits in history
Siena (SI)
Magazine: December 2007

The Ricciarelli di Sienna, soft lozenge shape biscuits, made from sugar, almonds, egg white and covered with icing sugar, are about to receive the procedure of European community certifi cation. Soon the label of the geographical provenance will certify the quality. Today it is mainly a Christmas sweets, traditionally offered for great celebrations. The Siennese probably discovered marzipan, the base ingredient of the Ricciarelli, importing it from other countries. Already in the 15thC it was star of the Siennese gastronomic scene and since then it has never been absent from offi cial dinners or from gifts donated by the Republic to people they want to treat with respect. Essentially it was aimed at an ‘elite’, because sugar at that time was an expensive commodity, dosed like spices.The Ricciarelli di Sienna, soft lozenge shape biscuits, made from sugar, almonds, egg white and covered with icing sugar, are about to receive the procedure of European community certifi cation. Soon the label of the geographical provenance will certify the quality. Today it is mainly a Christmas sweets, traditionally offered for great celebrations. The Siennese probably discovered marzipan, the base ingredient of the Ricciarelli, importing it from other countries. Already in the 15thC it was star of the Siennese gastronomic scene and since then it has never been absent from offi cial dinners or from gifts donated by the Republic to people they want to treat with respect. Essentially it was aimed at an ‘elite’, because sugar at that time was an expensive commodity, dosed like spices.