Almond Cantucci

Corte del Dome has as its project the Italy of culinary traditions and craftsmanship, the desire to taste and savour recipes made only with top quality ingredients, and this is where the Almond Cantucci are born

Almond Cantucci

Domenico Mangiarano, a traveller and food and wine enthusiast, tells his story: over the course of many years I have worked hard to seek out small producers capable of faithfully reproducing gastronomic specialities and top quality ingredients. Our products are the fruit of passion and hard work. And of the rediscovery of recipes rooted in tradition. And in this wandering of mine, the production of Cantucci, made with the best ingredients, could certainly not be missing. With careful workmanship, it is the Tuscan traditional biscuit par excellence.

The Almond Cantucci from Corte del Dome represent a sweet experience handed down through time. A recipe that is passed on and carried forward unchanged over time. The ingredients are simple: essential. Here indeed is wheat flour, butter, eggs and almonds. All ingredients chosen and selected. Because the secret lies in the goodness of the ingredients and in simplicity. It is a crunchy biscuit, of country tradition. Made with the precise intent of lasting over time and preserving its fragrance. In Tuscany, tradition has it dipped in Vin Santo. Doing so softens it in the mouth, bringing with it the good dessert wine. The tradition has remained, every family in Tuscany is its custodian. Every convivial occasion is a good excuse to offer cantucci. Every cantuccio is a fragment of history. Witnesses to a gastronomic tradition faithful to its own territory.

The history of the Cantuccio

Already present on Renaissance tables. Present indeed on Florentine tables as a sweet to accompany the sweet wine, Vin Santo. Already in 1691, in the cookbook of the scholar Amadio Baldanzi , the first recipe can be found. To produce these biscuits with their characteristic crunchiness and fragrance, there's no rushing! A slow and careful process based on selected wheat flour combined with sugar and eggs. A dough is created that blends and wraps around every ingredient. Strictly prepared without the use of preservatives, with artisan skill that yields a product rich in flavours. The term "cantuccio" derives from the Latin cantellus, meaning "piece" or "part". The name refers to the shape of the biscuit resulting from cutting the dough. Once present to celebrate festivities, today they continue the tradition and renew the pleasure of conviviality. Often served at the end of a meal together with a glass of Vin Santo, perpetuating a tradition that unites flavours, history and Tuscan culture.

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