The flavors, views and aromas are among the things that stay with you after a trip. They attach themselves to the memory of taste, sight and smell and remain there, like in a scrapbook of memories.
Contents
1.
Montecatini wafers
2.
Homemade chocolate
3.
The “brigidini” pastries of Lamporecchio
4.
The Pistoia sugared almond
5.
Chocolate glacé “panforte” spicy cake
1.
Montecatini wafers
Montecatini wafers
There are delicacies that tell you about the people of a place, their history and culinary traditions. Some are lovely stories.
Like that of the Montecatini wafers, invented by the creative Bohemian pastry chefs who fled the city in wartime and left the Bargilli family of Montecatini to carry on their business and bring their very tasty, simple and natural recipe to life. A golden circle made from two sheets of pastry with an Apulian almond filling in the center, without the addition of butter or other fats. A product to enjoy on its own or with tea or sweet wines. Some people also appreciate the Montecatini wafer with ice cream, perhaps while strolling through the streets of the Tuscan spa town.
1.
Homemade chocolate
Would you ever have thought that Tuscany could be the capital of chocolate? Well, indeed it is!
In fact, the area between Pistoia, Prato and Pisa is the "Chocolate Valley”, where you can go on a tasting tour of the best homemade chocolates, some of which have also won international awards. The Masters - in the Valdinievole valley - can be found in Massa e Cozzile, Pistoia, Monsummano Terme, Agliana, Quarrata, Pescia and Lamporecchio.
1.
The “brigidini” pastries of Lamporecchio
“Brigidini” pastries of Lamporecchio - Credit:
Geekr
In the midst of a local festival, in some small villages in the Pistoia area, tasting the famous “brigidini” pastries of Lamporecchio, possibly freshly made by a sweet seller on the street, is a must.
This very thin, crispy and fragrant little wafer with a spiky shape has an intense flavor, with an aniseed aftertaste. A wafer made of eggs, sugar and flour, described as a "speciale trastullo" (special plaything) by gastronome Pellegrino Artusi. "Trastullarsi," in Tuscan, means to play around: in fact, the “brigidino” is a pastry that can also be enjoyed while strolling, chatting with friends or family and enjoying the festive atmosphere in the village.
An explosion of flavors that is hard to forget. The original "spiky" sugared almonds of Pistoia are a delicacy that you really must try.
These small, lumpy-shaped sugared almonds are the protagonists on tables at weddings, holy communions and baptisms and are made by following ancient processing methods. The ingredients in the filling - covered with a layer of natural white sugar - are aniseed or coriander, well blended with almonds, cocoa beans, hazelnuts and candied fruit. This type of sugared almond, typical of Pistoia, dates back to the 14th century, when it was used for celebrations in honor of St. Jacopo.
1.
Chocolate glacé “panforte” spicy cake
Chocolate
This journey through flavor ends with the chocolate glacé “panforte” spicy cake, also typical of Pistoia. A round cake with a soft texture, made from butter and a mixture of hazelnuts, almonds, “gianduia” (hazelnut chocolate) and sugar, as well as candied fruit such as citrons, oranges and cherries. The pure dark chocolate frosting is a touch of class. To enhance its flavor, it should be accompanied with a classic local Vin Santo dessert wine.
These sweet products can also be a welcome souvenir of your trip, like a tasty postcard of Valdinievole, reminding you to come back and tantalize your palate once again. This is also part of traveling.
