Pasticceria Bonci

Originally arrived in Italy from the Far East through those caravans that carried spices around the middle of the 5th century, and later enriched by the local flavors of almonds, nuts, and different flavorings. What was called the "peppery bread" in the era of the Medici's, was thought to be energy-worthy during times of war to give strength, while at the same time an aphrodisiac. The Bonci Panpepato recipe comes directly from the Medici family: wrapped in honey, stuffed with a dark chocolate coat decorated with pink peppercorns, almonds, hazelnuts, nuts, figs and "spicy" spices. A fusion that is able to travel over time to anyone who is lucky to taste a slice: a triumph of flavors at the Court of Taste.

A careful selection of spices chosen among the medieval flavors of Tuscany, a slow and delicate baking, and the artisan production of candied fruits in its own laboratories this is the panforte of Montevarchi. A sweet of noble origins, that owes the secret of its incomparable taste to the pastry art of the Bonci Brothers.