Panforte di Siena perfumed with Balsamic Vinegar of Modena PGI: two traditions united

For those unfamiliar with this cake, the Panforte di Siena is a typical sweet in the Tuscan Christmas tradition. The original version is made with almonds and a mixture of honey and spices, as well as both candied and dried fruit. The flavour is very sweet, with an aftertaste of candied fruit and almonds combined with a classic hint of spices. A taste that manifests itself in a lighter form in the white version, while it is much more intense in the black one.

So if you prefer that category of very aromatic and spicy desserts, then Panforte is definitely the dessert for you. If, on the other hand, you would like to try a variation of this cake, with the combination of aromas and spices of this delicious cake, then read on for this recipe. We are talking about this dessert with Balsamic Vinegar of Modena PGI..


250 g shelled almonds
100 g diced candied orange
75 g diced candied citron
75 g strong flour
1 teaspoon (or even two, depending on taste) of Balsamic Vinegar of Modena PGI
5 g powdered various spices (nutmeg, coriander and cloves)
150 g orange honey
75 g icing sugar
75 g icing sugar
1 Montecatini wafer


First, the almonds must be roasted for about ten minutes at 150 degrees in the oven. Then you have to collect them in a large bowl in which you will add flour, the powdered spices, the mixed candied fruit of your choice and of course the Balsamic Vinegar of Modena IGP. Then melt the honey very slowly in a special saucepan, adding the icing sugar and a heaped tablespoon of water; you will obtain a syrup, which will be added to the almond mixture, mixing all the ingredients together perfectly.

The final consistency should be quite firm. Once this initial procedure has been completed, continue by lining a circular-shaped mould with baking paper; for these quantities, the indicated size is a diameter of 18 cm, which is the most classic size used for Panforte. Next, place the wafer on the base. Then distribute the mixture consisting of the almonds and honey, smoothing it out well with the back of a spoon and sprinkle the entire surface with lots of icing sugar.

Bake the Panforte at 180 degrees for about 30 minutes.

Allow to cool for a few minutes and, when cold, sprinkle the desired amount of icing sugar on top again.



As you will no doubt have noticed, in this recipe the classic wafer sheet, which not everyone likes, has been replaced by theMontecatini wafer. The latter has almonds, which undoubtedly gives the whole thing much more flavour.


Once cold, the Siena Panforte perfumed with Balsamic Vinegar of Modena PGI should be covered (as pointed out earlier) with a coat of white icing sugar. This is not only to make it much tastier but, if prepared during the festive season, also for a distinctly Christmas version.