- twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are
known as
cantucci,
biscotti di
Prato or
biscotti etruschi and may be
dipped in a drink, traditionally...
-
Francesco Cantucci (died 26 Nov 1586) was a
Roman Catholic prelate who
served as
Bishop of
Loreto (1586). On 23 Mar 1586,
Francesco Cantucci was appointed...
-
Filippo Lippi and
Botticelli left
their testimonies in the city. The
famous cantucci, a type of
biscotti invented in
Prato during the
Middle Ages, are still...
- color, and a sweet,
often nutty, taste. Vin
Santo is
often served as '
Cantucci e Vin Santo', with
almond or
hazelnut biscuits which are then
dipped in...
- the rafters.
These wines include Vin
Santo (into
which almond biscuits, '
cantucci', are
traditionally dunked), Sciachetrà,
Recioto di
Soave (drunk with the...
- also
commonly used as a
dipping sauce for
bread Vin Santo, into
which cantucci (biscotti) are
dipped White sauce,
served with
tortilla chips at Mexican...
-
salute (or
biscotto della salute),
cantucci (also
known as
biscotti di
Prato or
biscotti etruschi;
smaller cantucci: cantuccini)
Bocconotto Bombolone Bonèt...
- to
refer to any type of hard twice-baked biscuit, and not only to the
cantucci as in English-speaking countries; it is the same for the
modern French...
- paste; a
famous variety is
lardo di Colonnata.
Regional desserts include cantucci (oblong-shaped
almond biscuits),
castagnaccio (a
chestnut flour cake),...
-
pastry filled with
custard or
zabajone Cantarella Romagnol sweet flatbread Cantucci Almond biscuits from Prato,
Tuscany Caragnoli [it]
Christmas fried pastries...
