This panforte from Bonci is a delicious, rich confection, made from a family recipe that has been passed down for generations. Composed of a dense, chewy cake packed with almonds and candied fruit, every bite of panforte is a textural and flavor expedition. It’s typically enjoyed around the winter holiday season, served after dinner with espresso or dessert wine.
Literally “strong bread,” panforte originated in Siena, in Tuscany, in the 13th century. At the time, nuts and dried fruits were precious ingredients, and spices imported from Asia were available only to the wealthy. They were used in abundance in this rich, spiced confection, served at feasts and during holidays. It’s said that a true panforte should contain 17 different ingredients, for the 17 unique neighborhoods of Siena! Bonci candies their own orange, citron, and melon to ensure this panforte meets their standards for the highest quality. It’s coated in a thick layer of confectioner’s sugar, ready to be savored in small quantities any time of the year.
The Bonci family has been making delicious sweets in the medieval Tuscan town of Montevarchi since 1953. They began by making typical local specialties such as panforte and cantucci using treasured family recipes and top-quality, all-natural ingredients. Their breads and cookies are leavened using a sourdough starter that has been in continuous use for more than 60 years! But they’re not stuck in the past. One of Bonci’s guiding principles is innovation, and they’re constantly experimenting with new flavors and unusual combinations to keep their fans happy. That spirit led to the creation of the panbriacone, a unique cake that quickly became one of their most beloved products. Today, the company’s motto is “goodness is a family vice,” and that goodness shines through in everything they do.