{"id":1316,"date":"2026-04-18T12:43:50","date_gmt":"2026-04-18T12:43:50","guid":{"rendered":"https:\/\/labottegasenese.it\/prodotto\/ricciarelli-igp-140-gr\/"},"modified":"2026-04-21T22:40:54","modified_gmt":"2026-04-21T22:40:54","slug":"ricciarelli-igp-140-gr","status":"publish","type":"product","link":"https:\/\/labottegasenese.it\/en\/prodotto\/ricciarelli-igp-140-gr\/","title":{"rendered":"Ricciarelli Igp 140 gr"},"content":{"rendered":"<div id=\"model-response-message-contentr_dc8c7c4e90f52fe8\" class=\"markdown markdown-main-panel enable-updated-hr-color\" dir=\"ltr\" aria-live=\"polite\">\n<p data-path-to-node=\"0\"><b data-path-to-node=\"0\" data-index-in-node=\"2\">Ricciarelli di Siena IGP<\/b> are the jewel of Sienese pastries, considered among the finest sweets in Italy. Unlike cantucci, which play on crunchiness, Ricciarelli are celebrated for their <b data-path-to-node=\"0\" data-index-in-node=\"216\">soft, melt-in-your-mouth<\/b>, almost meaty <b data-path-to-node=\"0\" data-index-in-node=\"216\">texture<\/b>, which comes from masterful processing of almonds. <\/p>\n<hr data-path-to-node=\"1\">\n<h3 data-path-to-node=\"2\"><b data-path-to-node=\"2\" data-index-in-node=\"0\">The Identity of Ricciarello PGI<\/b><\/h3>\n<ul data-path-to-node=\"3\">\n<li>\n<p data-path-to-node=\"3,0,0\"><b data-path-to-node=\"3,0,0\" data-index-in-node=\"0\">Shape:<\/b> The typical <b data-path-to-node=\"3,0,0\" data-index-in-node=\"25\">oval lozenge<\/b> shape (similar to a small boat).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,1,0\"><b data-path-to-node=\"3,1,0\" data-index-in-node=\"0\">Surface:<\/b> It is cracked and wavy (so-called &#8220;cracks&#8221;), abundantly covered with powdered sugar.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,2,0\"><b data-path-to-node=\"3,2,0\" data-index-in-node=\"0\">Inside:<\/b> The core is light beige in color, moist and soft. The base of the cookie is often made of a thin layer of <b data-path-to-node=\"3,2,0\" data-index-in-node=\"129\">wafer<\/b>. <\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"3,3,0\"><b data-path-to-node=\"3,3,0\" data-index-in-node=\"0\">Taste:<\/b> A burst of almond, with a slightly bitter aftertaste that balances the sweetness and a delicate scent of orange zest and vanilla.<\/p>\n<\/li>\n<\/ul>\n<hr data-path-to-node=\"4\">\n<h3 data-path-to-node=\"5\"><b data-path-to-node=\"5\" data-index-in-node=\"0\">The PGI Specification: Golden Rules<\/b><\/h3>\n<p data-path-to-node=\"6\">Being &#8220;PGI&#8221; (Protected Geographical Indication) means that every step and every ingredient must meet strict standards related to the Sienese territory:<\/p>\n<ol start=\"1\" data-path-to-node=\"7\">\n<li>\n<p data-path-to-node=\"7,0,0\"><b data-path-to-node=\"7,0,0\" data-index-in-node=\"0\">Quality almonds:<\/b> They are the main ingredient. There can be both sweet almonds and a small percentage of bitter almonds (for that unmistakable aromatic touch). <\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"7,1,0\"><b data-path-to-node=\"7,1,0\" data-index-in-node=\"0\">No flour (or almost no flour):<\/b> The dough does not include wheat flour as a structural ingredient, making them naturally very close to the needs of those who avoid gluten (although one must always check certifications for contamination).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"7,2,0\"><b data-path-to-node=\"7,2,0\" data-index-in-node=\"0\">Natural leavening:<\/b> The dough must rest for at least <b data-path-to-node=\"7,2,0\" data-index-in-node=\"58\">24 hours<\/b> before baking for the flavors to melt and the sugar to dissolve properly.<\/p>\n<\/li>\n<\/ol>\n<hr data-path-to-node=\"8\">\n<h3 data-path-to-node=\"9\"><b data-path-to-node=\"9\" data-index-in-node=\"0\">The Story: From nobility to apothecaries.<\/b><\/h3>\n<p data-path-to-node=\"10\">Their origin dates back to the 14th century. Legend has it that it was the knight <b data-path-to-node=\"10\" data-index-in-node=\"70\">Ricciardetto Della Gherardesca<\/b> who introduced them, bringing from the Holy Land curly-shaped treats that resembled the babouches of sultans. <\/p>\n<p data-path-to-node=\"10\">Historically, they were prepared in <b data-path-to-node=\"10\" data-index-in-node=\"257\">apothecaries<\/b> &#8216; shops (the old pharmacies), the only places where the fine spices and flavorings needed to package them could be found.<\/p>\n<hr data-path-to-node=\"11\">\n<h3 data-path-to-node=\"12\"><b data-path-to-node=\"12\" data-index-in-node=\"0\">Pairings of Excellence<\/b><\/h3>\n<p data-path-to-node=\"13\">Being an aristocratic dessert, it requires equal companions:<\/p>\n<ul data-path-to-node=\"14\">\n<li>\n<p data-path-to-node=\"14,0,0\"><b data-path-to-node=\"14,0,0\" data-index-in-node=\"0\">Moscadello di Montalcino<\/b>: A perfect territorial pairing, especially in the Vendemmia Tardiva version.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"14,1,0\"><b data-path-to-node=\"14,1,0\" data-index-in-node=\"0\">Vin Santo del Chianti Classico:<\/b> The most traditional choice.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"14,2,0\"><b data-path-to-node=\"14,2,0\" data-index-in-node=\"0\">Black Tea or Coffee:<\/b> For a more modern contrast, the warmth of the coffee enhances the oily part of the almonds.<\/p>\n<\/li>\n<\/ul>\n<hr data-path-to-node=\"15\">\n<h3 data-path-to-node=\"16\"><b data-path-to-node=\"16\" data-index-in-node=\"0\">Curiosity: How to recognize them?<\/b><\/h3>\n<p data-path-to-node=\"17\">If the Ricciarello is chewy or too hard in the bite, it is not a true Sienese Ricciarello. The authentic one should almost &#8220;disappear&#8221; in the mouth, leaving a lingering aroma of fresh marzipan and citrus. <\/p>\n<p data-path-to-node=\"18\">\n<\/div>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div> \n","protected":false},"excerpt":{"rendered":"<p>Ricciarelli di Siena IGP are the jewel of Sienese pastries, considered among the finest sweets in Italy. Unlike cantucci, which play on crunchiness, Ricciarelli are celebrated for their soft, melt-in-your-mouth, almost meaty texture, which comes from masterful processing of almonds. The Identity of Ricciarello PGI Shape: The typical oval lozenge shape (similar to a small [&hellip;]<\/p>\n","protected":false},"featured_media":777,"comment_status":"open","ping_status":"closed","template":"","meta":{"postBodyCss":"","postBodyMargin":[],"postBodyPadding":[],"postBodyBackground":{"backgroundType":"classic","gradient":""}},"product_brand":[],"product_cat":[84],"product_tag":[],"class_list":{"0":"post-1316","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-confectionery","8":"first","9":"instock","10":"shipping-taxable","11":"purchasable","12":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ricciarelli Igp 140 gr - Diamine La Bottega Senese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/labottegasenese.it\/en\/prodotto\/ricciarelli-igp-140-gr\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricciarelli Igp 140 gr - Diamine La Bottega Senese\" \/>\n<meta property=\"og:description\" content=\"Ricciarelli di Siena IGP are the jewel of Sienese pastries, considered among the finest sweets in Italy. 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