Panforte: A Siena Specialty

Panforte, a specialty of Siena, is a traditional Italian dessert containing dried fruits, spices, and nuts. It is very dense and rich. The word "panforte" literally means "strong bread" which refers to the spicy flavor.

Panforte has been made since at least 1205. According to historic documents, in the early 1200s, residents of the monestary of Montecellesi (today Montecelso) were required to bring the nuns the panaforte as a form of taxes. Panaforte's success soon crossed the boundaries of Siena and it became a staple at feasts of rich noble men throughout Italy.

Epicurious has a recipe for Panforte here.

Prosecco and Basil

Every once and awhile Reed and I get a bottle of Prosecco. I recently found a post on the blog Figs Olives Wine, about adding a sprig of basil to a glass of Prosecco (I actually chopped mine up). You can read the original post here. We tried it the other night and it really is great! Next time though, I think we'll try it in the larger open mouth glasses like suggested in the post instead of the flute-like glasses we used. ****update: we tried it again and Reed bruised the basil instead of chopping it and it came out much better*****

Prosecco is a variety of white grape grown in the Veneto region of Italy.


The grape is grown in the Conegliano and Valdobbiadene wine-growing regions north of Venice. Its late ripening has led to its use in dry-sparkling (spumante) and semi-sparkling (frizzante) wines.


Prosecco was the original main ingredient in the Bellini Cocktail (made with sparkling wine and peach puree) which was created at Harry's Bar in Venice.

The name "Prosecco" is now protected under European law and can be used only for wine made from the Prosecco grape in the Conegliano/Valdobbiadene region.

Check out the Prosecco Consortium Web site here for loads more information.

Mangia Italy!

I decided that it would be nice to have a blog that could supplement our original blog, Il Giorno Italiano Sogna, which is all about our move to Siena. I thought that Reed and I could use this blog to write about the food we eat, the restaurants we go to throughout our travels, and maybe even some recipes Reed learns while working in an Italian restaurant kitchen (if he shares!!!!). I'll try to link posts from one blog to another if they go together and reference the other blog. I've also created links for other recipes I have made on the side bar.

Some of our first posts from Italy should be about Parma!! Stay tuned!