Sapori Torta di Cecco originated back in the Middle Ages and the recipe was refined later, with the discovery of chocolate. The name Cecco, short for Francesco, is characteristic of Siena. The most famous ‘Cecco’ of Tuscany was undoubtedly the Siena-born poet Cecco Angiolieri, man of letters and Dante’s friend.
The unique flavour of the recipe is obtained by combining almonds and hazelnuts with candied oranges and apricots, in a soft dough still kneaded by hand today. Then, it is completely covered in dark chocolate (72% cocoa), creating a unique balance of flavours that brings out both the taste of the chocolate and the notes of the fruit.