The fresh and sweet ricotta cheese, which is delicious when eaten fresh (lucky are those who can try it freshly made, still lukewarm), is the basis of this delicious breakfast treat that makes the Palazzo Malaspina’s table very special.
Maria gets the ricotta from the local dairies. Sheep farming is still a feature in the Chianti countryside. In our area we have at least two or three dairy farms that produce excellent cheeses. And, of course, ricotta.
The Ciambellone is one of the traditional Tuscan cakes typically associated with conviviality. Each family has its own recipe and its own… Ciambellone.
Every mother, and every grandmother, has her unique and unmistakable way of preparing this cake, which people usually have for breakfast and as an afternoon snack.
Perfect to enjoy at any time of day, this is Mary's signature dish. A flourless cake (therefore also suitable for coeliacs). A cake that’s had great success among the guests at Palazzo Malaspina.
We are talking about a soft chocolate cake, light and perfect for breakfast - and if you eat an extra slice ... it’s good for you!
Jams are one of the great products of the Chianti area: the one made with blackberries and figs are the favourites of residents and tourists.
The first one, the blackberry jam, is made with the wild fruits of the blackberry bush, which are picked in August; the second uses a fruit that is largely widespread in the Chianti. Just look at fields to see how many fig trees there are. The "dottato" variety is the best one.
These sweets, or biscuits, are exquisite and beautifully accompany the morning coffee, the afternoon tea ... they’re also perfect to have for dessert.
They are called "sciuè sciuè" to give the idea of how easy and quick it is to make them: you don’t need to be skilled in gourmet baking, all you need is a little "elbow grease” and, above all, high quality ingredients.