In the middle ages, apothecaries sold medicinal herbs and spices. Over time, those products worked their way into recipes for local specialties, such as panforte, the famous strong bread of Siena. With its highly nutritious and restorative properties, this regional confection is said to have sustained the Crusaders.

This chewy and dense concoction of almonds, hazelnuts, pine nuts and candied citrus peel is flavored with honey, cloves, coriander and cinnamon. The most delicate and refined version of panforte, called Torta Margherita, was developed in honor of Queen Margherita. This version is traditionally served in thin slices for dessert along with a glass of vin santo, a Tuscan dessert wine. But it can also be eaten in chunks for breakfast or as an afternoon pick-me-up.

This traditional Italian Bread's Name originates from the resemblance to Ancient parchment on which the island?s Sacred music was written. Light yet flavorful this bread is used as an ingredient for starters or in salads.

Siena's classic fruit-and-nut "energy bar." In the Middle Ages, apothecaries sold medicinal herbs and spices. Over time, those products worked their way into recipes for local specialties, such as panforte, the famous strong bread of Siena. With its highly nutritious and restorative properties, this regional confection is said to have sustained the Crusaders. This chewy and dense concoction of almonds, hazelnuts, pine nuts and candied citrus peel is flavored with honey, cloves, coriander and cinnamon. The most delicate and refined version of panforte, called Torta Margherita, was developed in honor of Queen Margherita. This version is traditionally served in thin slices for dessert along with a glass of vin santo, a Tuscan dessert wine. But it can also be eaten in chunks for breakfast or as an afternoon pick-me-up.

Our mission at A.G. Ferrari Foods for more than 80 years has been to share our passion for food and wine in the tradition of our Italian-born founder, Annibale Giovanni Ferrari, and his family. Three generations later and over 80 years, we still hold strong to the same mission, La Qualità Non Ha Tempo or Quality Is Timeless.

In the middle ages, apothecaries sold medicinal herbs and spices. Over time, those products worked their way into recipes for local specialties, such as panforte, the famous strong bread of Siena. With its highly nutritious and restorative properties, this regional confection is said to have sustained the Crusaders.

This chewy and dense concoction of almonds, hazelnuts, pine nuts and candied citrus peel is flavored with honey, cloves, coriander, cinnamon and cocoa powder. The most delicate and refined version of panforte, called Torta Margherita, was developed in honor of Queen Margherita. This version is traditionally served in thin slices for dessert along with a glass of vin santo, a Tuscan dessert wine. But it can also be eaten in chunks for breakfast or as an afternoon pick-me-up.

Here at Last! Mama is very pleased and proud of her breads. (What good Italian cook isn't?) Well here, at last, are her bread mixes, and they are as easy as the rest of her recipes. They work in a bread machine or if you still make bread the old-fashioned way, then she has that recipe for you. Either way, they are OUTSTANDING Just ask anyone.

Roughly translated to mean "big doughnut," a freshly baked granciambellone is about the size of a small inner tube and is chockfull of raisins and candied orange peel. This dense, pleasantly sweet snack bread is baked just for us by Indo Dolciaria. Eat it plain or toasted with a pat of butter. Because it's so dense, granciambellone stays fresh for several weeks after it's cut.

Here at Last! Mama is very pleased and proud of her breads. (What good Italian cook isn't?) Well here, at last, are her bread mixes, and they are as easy as the rest of her recipes. They work in a bread machine or if you still make bread the old-fashioned way, then she has that recipe for you. Either way, they are OUTSTANDING Just ask anyone.