Ricciarelli di Siena - The transparency of egg-white, the purity or sugar. As many almonds as you wish, and the hide-and-seek of natural flavours. Sweets as contradictory as the town whose symbol they represent. A touch of bitterness in the sugar to remind us that opposites have no boundaries. Mystery clouding the name. Once they were called "Marzipan of Siena," then "Ricciarelli" from the XVII century onwards, perhaps because they were prepared by hand, a rapid gesture of the fingers giving them an attractive curl ("riccio").
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