Almonds, candied citron and orange peel, flour, honey and a mix of spices — cinnamon, nutmeg, coriander — pressed into a low, compact disc, barely baked, then dusted with icing sugar in the white version or coated with pepper in the black one, the «panforte nero». It is cut into thin slices: sweet, spiced, and keeps for months.
The first written record dates to 7 February 1205, when the Guild of Physicians and Apothecaries of Siena regulated its preparation: even then an expensive sweet, reserved for nobles, wealthy merchants and convents, because of its imported ingredients — almonds and spices came from far away, before local candied citrus was even available.
In 1879, visiting Siena, Queen Margherita di Savoia tasted a gentler version made by a local apothecary, without candied melon and coated in vanilla sugar instead of pepper: since then it has been called «panforte Margherita» and is the most widespread version today. Panforte di Siena has held Protected Geographical Indication status since 2013, with a production zone covering the entire province of Siena.
