A specialty cake of Siena in Toscana characterized by candied fruits and other various nuts covered with a savory dark chocolate topping. The unique taste of the recipe comes from the almonds and hazelnuts that are combined with candied oranges and apricots, in a soft dough still handmade today. A 72% dark chocolate coating covers everything for a unique balance of flavors that enhances the taste of chocolate and hints of fruit
The Torta di Cecco was born in the distant Middle Ages and was subsequently refined with the discovery of chocolate. The name Cecco, diminutive of Francesco, is characteristic of Siena. The most famous Cecco of Tuscany is undoubtedly the Sienese poet Cecco Angiolieri, a man of letters and a friend of Dante.