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SIENESE
PASTRIES
The
typical Sienese gastronomy has always privileged the pastries
which have become famous not only in Italy but in the whole
world, The panpepato is the oldest and poorest pastry
of Siena, an exquisite mix of almonds, sugar and perfuming spices,
which was invented in the kitchens of the convents. The richer
panpepato was invented by the Sienese bakers in 1879 for the
arrival of Queen Margherita, and got its name from the Queen
and is more delicate with less spices and more candied fruit.
The ricciarelli and the cavalucci are also very
famous pastries, which are served at Christmas in all parts
of Italy.
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