Torta di Cecco
Covered in dark chocolate
Sapori Torta di Cecco originated back in the Middle Ages and the recipe was refined later, with the discovery of chocolate. The name Cecco, short for Francesco, is characteristic of Siena. The most famous ‘Cecco’ of Tuscany was undoubtedly the Siena-born poet Cecco Angiolieri, man of letters and Dante’s friend. The unique flavour of the recipe is obtained by combining almonds and hazelnuts with candied oranges and apricots, in a soft dough still kneaded by hand today. Then, it is completely covered in dark chocolate 72% cocoa, creating a unique balance of flavours that brings out both the taste of the chocolate and the notes of the fruit.
Why is it called Torta di Cecco?
The recipe for Torta di Cecco originated back in the Middle Ages. The name Cecco, short for Francesco, is characteristic of Siena and traditionally, this unique cake was named after the most famous ‘Cecco’ of Tuscany, the poet Cecco Angiolieri, man of letters and Dante’s friend.
Sapori Torta di Cecco is exquisite on its own or accompanied by a fruity dessert wine with an enveloping flavour that evokes the notes of fruit preserves, enhancing the dough made with almonds, hazelnuts, fruit and chocolate to perfection.
Sapori recommends pairing it with Siloso’ – Aleatico Passito DOCG by Azienda Agricola Arrighi – Porto Azzurro (LI).
BAKED SWEET PRODUCT WITH CANDIED FRUITS, ALMONDS AND DARK CHOCOLATE GLAZE
INGREDIENTS: candied orange peels and apricot 29%(apricotandorangepeels,glucose-fructose syrup,sugar,acid:citricacid)-dark chocolate 22% (cocoa mass, sugar, low-fat cocoa powder, cocoa butter, emulsifier: sunflower lecithin, vanilla natural flavouring) – sugar-wheat flour-hazelnuts 11%-almonds 6%-glucose-fructosesyrup-starchwafers(potatostarch,water)-mixed spices0,1%.May contain soy and other nuts.Store in a cool, dry place.
Disponibile nei formati:
- Box 300g
di cui acidi grassi saturi
di cui zuccheri