Cavallucci

Cavallucci, together with Panforte and Ricciarelli, can be considered the standard bearer of the confectionery tradition of Siena and Tuscany. Their origin dates back to the beginning of 15th century, when they were called Biriquocoli (Berriguocoli). Those biscuits were known to be energetic, similarly to Panforte, and were distributed by the Consistory of Siena during the holidays. Since the Middles Ages, their ingredients have remained the same:  flour, anise, honey, walnuts and pepper. They were essentially spicy biscuits, perfect to go with a glass of good wine when it was necessary for carriages to stop at postal outlets and stations sprinkled along the road to change horses and get some rest. That is probably why these biscuits bear the name of Cavallucci.

The best way to enjoy these cookies is dunking them into a glass of Vin Santo, a wine which enhances their flavor more than anything else. Over the centuries, Cavallucci changed and they are now much softer than in the past. While moving forward through the different variations of this product, ingredients like candies and cinnamon were added, but in spite of its irregular shape Cavalluccio biscuit is as bad-looking on the outside as delicious on the inside.