Ricciarelli are traditional Italian biscuits – specifically, a type of macaroon – originating in 14th century Siena. It is considered one of the signature sweets of Siena, in addition to panforte, cenci,[1]: 167 and cavallucci.
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Videoricetta: i Ricciarelli di Siena
Transcription
Background
Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.[1]: 169 He purportedly said that the "foreign biscuits curled like the Sultan's slippers".[1]: 169 The modern biscuit does not exhibit curling.[2]: 14 In medieval times, they were known as marzapanetti alla senese or morzelletti.[3]: 38 They acquired the name ricciarelli in the 1800s.[3]: 38
An alternative etymology, from the Treccani Italian dictionary, indicates that the word ricciarèlli derives from rìccio, meaning 'hedgehog', perhaps for the original form. Particularly when coated with sliced almonds, the biscuit looks like a hedgehog.
Preparation
Today, the biscuits are made using an almond base[4]: 169 with sugar, honey and egg white. When prepared in the traditional method, the almonds are ground with a milling machine, and the finished mix is formed into numerous oval- or lozenge-shaped biscuits[4]: 169 of about 20 grams (0.71 oz) each[3]: 39 that are set aside for two days before baking. After baking, they are removed from the oven and allowed to cool for 15 minutes, to prevent the biscuits from breaking, before transferring them to wire racks.[1]: 179 They may be baked with rice paper, which is trimmed to the shape of the biscuit after they have cooled.[1]: 179 The rough and crackled surface is usually lightly sprinkled with confectioner's sugar, and may also be covered in dark chocolate.[5]: 151
Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo[5]: 151 or Moscadello di Montalcino.
Packaged biscuits sold at retail are traditionally enveloped in a blue paper tissue depicting two winged horses from the Etruscan Archeological Museum in Volterra.[5]: 151
See also
References
- ^ a b c d e Esposito, Mary Ann (November 2003). Ciao Italia in Tuscany. St. Martin's Press. ISBN 0-312-32174-0.
- ^ Itinerari: Siena e il Senese. Touring Editore. 2005. ISBN 88-365-3149-0.
- ^ a b c Fichera, Paolo, ed. (October 2004). I dolci delle feste. Touring Editore. ISBN 88-365-3063-X.
- ^ a b Esposito, Mary Ann (2007). Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions. St. Martin's Press, Macmillan. ISBN 978-1-4299-0410-0.
- ^ a b c Authentic Tuscany. Touring Editore. 2005. ISBN 88-365-3297-7.
This page was last edited on 8 April 2024, at 15:45