Bakery and Sweets
The exquisite artisan processed sweets that Sensibus selects for you, all made with high quality ingredients (natural and without preservatives), will absolutely satisfy ALL the fans of traditional Italian pastries and all the gourmets of the sweet specialties from Siena. Among all the Italian hand made pastries on Sensibus there are: the Panforte, still cooked in the traditional copper pot still and then worked by hand to keep the flavor and aroma as they used to be once; the Ricciarelli and the Amaretti, made with carefully selected almonds, kneaded and then "pinched" one by one, the Cantucci, the the Brutti ma Buoni, the Biscottoni and many other traditional sweets from Tuscany, which make up a production that has jealously preserved the naturalness and authenticity of the ingredients, combining harmoniously traditional craftsmanship with a strict and meticulous quality control.
For example, the Ricciarelli are traditional, delicate, soft, flaky and cookies made in Siena with almonds, sugar and egg whites.
The Ricciarelli biscuits are made with a kind of marzipan paste, a coarse-grained, highly processed mixture enriched with candied fruit and vanilla. The resulting paste is then cut and completely covered with powdered sugar, and finally baked in the oven for a few minutes: the biscuits take on the shape of small diamonds, slightly curled at their ends. Their delicacy comes from the flavors of candied citrus mixed with finely ground almonds.
Panforte, as most of the sweets of the Italian tradition, was once a sweet for the poorest and has become, over the centuries, the true protagonist of the traditional Sienese sweets with its rich flavors and spices. Derived from the ancient honey bread, in the late Middle Ages this humble cake was enriched of the precious spices imported from the East, thus becoming a refined and expensive sweet. The first recipes of Panforte as we know it today all come from the abbeys in Siena, bases for the apothecaries at that time, which used to give these cakes to the noble protectors as a present. Panforte is rich in ingredients: honey, almonds, cinnamon, nutmeg, candied fruit. The chocolate version dates back to the eighteenth century.
The Pampepato is an ancient sweet that dates back to medieval times and was created in Siena: it seems that the first records date back to the year 1000. It 'a very sweet spiced cake, extremely sweet and fragrant and made absolutely irresistible by the addition of pepper nuts! Along with the Classic Panettone it is a typical Christmas dessert in Italy. There is no Italian family that does not receive a Panettone or Panpepato as Christmas gift.
The Panettone first appeared in Milan at the time of Ludovico il Moro, and it is still produced by the best pastry shops according to the recipe followed 500 years ago. Today the Panettone is a typical Italian sweet, protected since 2005 by a specification, which determines the ingredients and their minimum percentages that it must contain to be defined as such.
The typical Panettone according to the traditional Milanese pastry is a baked product with a soft texture, naturally leavened, with a typical cylindrical shape due to the baking mold that sticks to the finished product. The upper crust is cracked and cut in a characteristic way. The paste has a soft, dimpled texture and the typical aroma of sourdough leavening.
The real Panettone must contain:
• a minimum of 20% by weight of raisins, candied orange peel and candied citron;
• a minimum of 10% by weight of butterfat.
In the choice of the Panettone cakes, Sensibus pays particular attention to the respect of the parameters named above, to ensure customers the authentic and unforgettable taste of true Italian Panettone.
Along with sweets, on Sensibus you will find a wide range of fine crackers, breadsticks, carasau Sardinian bread and baked products that will give joy and lightness to your meals.