This is the same panforte that I purchased while in Siena, and it tastes just as wonderful! And ignore the paper on the back. It's just rice paper. You're supposed to eat it. The Panforte Marghertia is the more authentic panforte, but I prefer this because of the spices. Great panforte.Product Description
In the middle ages, apothecaries sold medicinal herbs and spices. Over time, those products worked their way into recipes for local specialties, such as panforte, the famous strong bread of Siena. With its highly nutritious and restorative properties, this regional confection is said to have sustained the Crusaders.
This chewy and dense concoction of almonds, hazelnuts, pine nuts and candied citrus peel is flavored with honey, cloves, coriander, cinnamon and cocoa powder. The most delicate and refined version of panforte, called Torta Margherita, was developed in honor of Queen Margherita. This version is traditionally served in thin slices for dessert along with a glass of vin santo, a Tuscan dessert wine. But it can also be eaten in chunks for breakfast or as an afternoon pick-me-up.
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