19 January 2026
Florence
In the heart of our beautiful Florence, a city of art and centuries-old traditions, the Christmas season is an experience that engages all the senses. The scents of spices, sugar, and delicate aromas, soft lighting, and ancient recipes handed down over time reveal the most authentic soul of Tuscany. Among the symbolic desserts of the holidays, Panforte Margherita stands out, a refined specialty that perfectly represents the elegance and history of our territory.
The origins of Panforte
Panforte has its roots in the Middle Ages, when it was prepared in convents with precious ingredients, often destined for noble tables. The Margherita variant, more delicate than black Panforte, was created in Siena at the end of the 19th century in honor of Queen Margherita of Savoy. Since then, it has become an icon of Tuscan pastry, appreciated for its balance of flavors and its soft and enveloping texture. Savoring this dessert during Christmas means treating yourself to a moment of authentic pleasure, perhaps accompanied by a Tuscan fortified wine or a good Vin Santo. For those who choose to stay at our hotel, Panforte also becomes an invitation to discover Florence through its most authentic flavors, those that tell stories of family, art, and conviviality.
Inspiration from our chef Luigi Serrani
During this Christmas season, we wanted to immerse ourselves in the advice and recipes of an expert in delicacies: our head chef Luigi Serrani. To fully enjoy the timeless charm of Florence and its gastronomic excellence, the chef suggests the recipe for Panforte Margherita:
Ingredients:
150 g peeled almonds
100 g hazelnuts
80 g candied citron
80 g candied orange
100 g sugar
120 g wildflower honey
80 g plain flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground coriander (optional, but for adults)
Grated zest of 1 orange
icing sugar to taste
Method:
Toast the almonds and hazelnuts at 170°C for 8–10 minutes. Roughly chop the dried fruit and candied fruit. Mix the dried fruit, candied fruit, flour, and spices in a bowl. Heat the honey and sugar in a small saucepan until melted and hot, without caramelizing. Immediately pour the hot mixture into the bowl and stir quickly. Pour into a 20 cm mold lined with parchment paper and bake at 170°C for 30 minutes. The mixture should remain soft. Cool completely and dust with powdered sugar.
Vin Santo zabaglione (2 servings): Ingredients
4 very fresh egg yolks at room temperature
80 ml Vin Santo del Chianti
70 g sugar
1 pinch of fine salt
optional (but excellent): untreated orange zest
Method
Place the egg yolks, sugar, and salt in a steel bowl. Whisk until light and fluffy, about two minutes. Add the Vin Santo slowly, continuing to stir. Place in a double boiler over gently simmering water. Whisk for 6–8 minutes until the mixture is hot, thick, and velvety.
Ideal temperature: 65–70°C.
Remove from the heat and whisk for another 20-30 seconds to make it lighter.
If desired, grate a little orange zest at the end.
Plating
A small slice of panforte;
A small glass of warm zabaglione with powdered sugar and grated orange zest.
