Ricciarelli di Siena is a traditional baked dessert made with an almond-based dough, typical of the province of Siena in Tuscany, Italy. The product is registered and protected by the Protected Geographical Indication (IGP) under the name "Ricciarelli di Siena." It is known for its soft, crumbly consistency and the sweet flavor characteristic of marzipan.
Product Features
Ricciarelli di Siena is a baked confectionery made from a dough based on almonds, sugar, and egg whites. Its exterior resembles an oval lozenge. Its surface is white due to its powdered sugar coating, with frequent cracks; the rim is slightly golden. The interior is a lightly golden beige dough. Its consistency is soft and crumbly. Each piece weighs between 10 and 30 grams, and its thickness varies between 13 and 20 mm.
About Ricciarelli di Siena ( Italian Cakes )
Historical and Cultural Connection
The Ricciarelli di Siena's connection to the region is rooted in historical, economic, and cultural factors. Production originally took place in monasteries or in spice shops, which once served as pharmacies; these shops were the only places where the spices and aromas needed to flavor and preserve food could be found. The Sienese storyteller and playwright Parige tells of a character named Ricciardetto della Gherardesca, from whom the dessert is named. This character, returning from the Crusades, introduced the use of certain Arabic sweets, whose curved shape resembled the sultans' slippers (babbucce). The first specific record of the term "Ricciarello" appears in the "Ditirambo di SB in honore del Caffè e dello Zucchero," published in Livorno in 1814, as the phrase "della lupa i Ricciarelli" (female Ricciarellis), a long list of Tuscan sweets. This expression indicates the dessert's Sienese origins through the she-wolf (lupa), the symbol of Siena. Recipe number 629 in Italian cookbook author Pellegrino Artusi's 1891 work "La scienza in cucina e l'arte di mangiar bene" (La scienza in cucina e l'arte di mangiar bene) is titled "Ricciarelli di Siena" and contains the basic ingredients still used today: fine white sugar, sweet and bitter almonds, egg whites, and the scent of orange peel. Ricciarelli di Siena demonstrates its cultural connection by being a typical dessert traditionally used at Christmas celebrations. It is said that for the Sienese, Christmas is not complete without "Ricciarelli di Siena." While its consumption has spread to other months of the year over time, its connection to religious and important life events has remained.
Production Method
The basic ingredients of Ricciarelli di Siena are, based on 1 kg of dough, sweet almonds (35% to 50%), granulated sugar (35% to 47%), and chicken egg whites (6% to 12%) in specific proportions. Leavening agents (ammonium and/or sodium salts) and powdered sugar are also essential ingredients. Optionally, bitter almonds (up to 6%) can be used, replacing part of the sweet almonds, glucose syrup or invert sugar (up to 10% replacing part of the granulated sugar), multi-flower honey (up to 7%), various flavorings (vanilla, citrus essential oils, almond flavoring), and candied orange peel (up to 5%). Peeled sweet and bitter almonds are finely ground and kneaded with sugar and egg whites. If candied orange peel is used, it should be very finely chopped. The dough is portioned mechanically or manually to give it the characteristic oval-shaped diamond shape. Then, it is generously dusted with powdered sugar. Optionally, starch wafers (ostie di amido) can be placed under the dough before baking, and these wafers will remain on the surface until the product is ready to be consumed. Baking takes place in preheated ovens at 150-200°C for 12-20 minutes. After baking, the cooled product is packaged.
Production Area
The processing and packaging of Ricciarelli di Siena must be carried out within the entire administrative borders of the province of Siena, in Tuscany. This geographical limitation is important to preserve the product's authenticity and traditional character. The primary purpose of limiting the production area is to guarantee the product's characteristic softness and aroma and to prevent the dough from spoiling or drying out.
Marketing and Control
Ricciarelli di Siena is marketed as "Ricciarelli di Siena IGP" in single or multiple pieces. The product must be packaged in hermetically sealed transparent trays or boxes to preserve its softness and integrity. Labeling is mandatory using the words "Ricciarelli di Siena" and "Indicazione Geografica Protetta" or its abbreviation "IGP." The authorized inspection body responsible for verifying product compliance with production specifications is CSQA CERTIFICAZIONI SRL.
