Torta di Cecco was first created in the Middle Ages and was subsequently refined with the discovery of chocolate. The name Cecco, diminutive of Francesco, is inspired by the Sienese poet Cecco Angiolieri, friend of Dante Alighieri. Its unique taste comes from the almonds and hazelnuts that are combined with candied oranges and apricots. A 72% dark chocolate coating covers everything for a unique balance of flavors that enhances the taste of chocolate and fruit.
Torta di Cecco is excellent on its own or combined with a passito with hints of fruit which goes perfectly with the mixture of almonds, hazelnuts, fruit, and chocolate.
Ingredients: Orange peel and candied apricots 29% (apricot and orange peel, glucose-fructose syrup, sugar, acidifier: citric acid), dark chocolate 22% (cocoa mass, sugar, low-fat cocoa powder, butter cocoa, emulsifier: sunflower lecithin, natural vanilla flavoring), sugar, wheat flour, hazelnuts 11%, almonds 6%, glucose-fructose syrup, starch host (potato starch, water), spice blend 0 , 1%. May contain soy and other nuts.