You’ve probably eaten cantucci before but you likely called it by a different name. Typically, in the US we see these cookies labelled biscotti, which is what they were called back in the Roman times. The Romans created biscotti (meaning “twice-cooked”) as a convenient and durable snack for travelers. They were first baked in order to cook the dough, and then a second time in order to dry them out for long journeys.

After the fall of the Roman empire, these cookies were not made for centuries until they made a comeback in Tuscany around the Renaissance period. While biscotti can be any kind of twice-baked cookie, cantucci specifically gets it flavor from almonds. It is composed exclusively of flour, eggs, sugar and almonds, without any yeast or fat.

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food in tuscany


The richness of Italian cuisine lies in its diversity. Italy is a small country (less than half the size of Texas) but it has twenty distinct regions that each have their own cooking styles and customs.

While studying abroad in Florence, I fell in love with Tuscan cuisine. The flavors of Tuscany are strong and straightforward and are based on peasant traditions. The meals were created to be simple and inexpensive. Today it remains largely the same- but by choice instead of necessity.

Eating is one of the greatest joys of traveling in Italy so if you plan on visiting Tuscany soon, check out my recommendations for traditional foods to try during your visit!

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