Panforte, a specialty of the southern Tuscan city of Siena, is a flat, dense, round cake made with honey, hazelnuts, almonds, candied citron, citrus peel, cocoa, and spices. It contains a very small amount of flour, just enough to hold the cake together. After baking, panforte becomes firm and chewy.
- Panforte Margherita: The traditional panforte with nuts and candied fruit. 225 gr/450 gr/4 kg
- Panforte Nero: Coated on the top of the cake with a distinctive spice rub of clove, cinnamon, cocoa, and black pepper. 450 gr/4 kg
- Panforte Fiorito: The traditional cake with a thick layer of marzipan on top. 450 gr/4 kg
In addition to their famous panforte, Pasticceria Sinatti is also well known and respected for its world-class cookies and traditional Italian confections. Baked fresh with no preservatives, these are flown from Italy immediately after baking.
- Almond Ricciarelli: A moist almond cookie, made with a rough-grained marzipan and sweetened with honey and sugar, perfumed with orange peel and vanilla.
- Chocolate Ricciarelli: Also available in chocolate with the addition of cocoa and orange liqueur.
