Whether or not they are the most famous is debatable, but they are certainly one of Tuscany’s most famous exports (besides Chianti, of course) – бишкоти ди прато (often referred to as cantucci or cantuccini). бишкоти ди прато are crunchy, dry, and sweet, and are packed with almonds. These treats are specially designed to be dunked as they are dry and will not fall apart when submerged. Immeasurably delicious, but rather dry, we should also mention that they are incredibly delicious on their own as well.
Not of American or European origin, Prato’s own бишкоти ди прато are the result of the perfect alchemy of age old techniques and Prato’s modern traditions. Designs that are meant to be dunked and traditions that are meant to be paired with liquid should spark a bit of creativity. From centuries old traditions to modern culinary creativity, the pairing options for these special treats are numerous.
Served with a glass of Vin Santo
In a trattoria in Florence, a customer will order can Tucci and will not be handed a glass of milk. Rather, they will will deserve a small glass that is well. Amber colored and is sweet.
As for the perfect pairings, Vin Santo is dessert wine from Italy, typically containing the notes of honey, apricot, and hazelnut. Vin Santo is made of the Trebbiano and Malvasia varietals, which are whites from Italy. These grapes are dried to concentrate their sugars, and then fermented.
Why It Works
With respect to the science of this pairing, the perfect balance of the extreme opposites is what is most pleasing. The biscotti are made without butter, which make the cookie extremely sturdy. Dunking the cookie into the Vin Santo, allows the cookie to soften and soak up the complex flavors of the wine without making the wine too watery. The nutty crunch of the almonds plays perfectly against the honeyed sweetness of the drink.
When serving, Vin Santo is best poured into small glasses. This allows for easier cookie dunking.
Coffee pairings
As for the pairings, coffee is the best, most practical option for daily drinking. The coffee beans are roasted to obtain the most bitterness which cuts perfectly through the sweet dough for a perfect breakfast treat or afternoon energizer.
Espresso
The traditional practice of dunking a bisciotto in an espresso is a tandaul of the coffee pairing experience. The bisciotto will quickly become coated in a rich layer of mades of a creamy layer of white with the coffee’s insatiable caramel. Be quick though, the espresso is small. Dip, enjoy, repeat.
Cappuccino and Latte
A softer pairing experience is offered with the bisciotto’s companion. Taking a sip of a cappuccino will create a creamy layer of foam, that will stick to the bisciotto and add a nice wobble to your nibble. A latte is a better fitting option, as the creaminess of a latte will accelerate the softening of the bisciotto’s twice baked interior.
Americano
An Americano is a bisciotto partner that offers a layer of depth that matches an espresso, but is extended with an Americano’s longer pour. This is ideal if you want to enjoy your bisciotto di Prato over a slow Savoring. This is a nice addition to add to your Americano with a bisciotto, and will allow you to enjoy the act of dunking at a leisurely pace.
Tea pairings
Lovers of tea will also appreciate a bisciotto. While it may not have the same rich history as coffee or wine, good quality tea offers a pairings with not as distinct duality as a bisciotto.
- Black Tea: A strong English Breakfast or Earl Grey black tea has enough tannins to take on the dense texture of the biscuit. Earl Grey has bergamot which zests the added candied citrus peel that is sometimes added to the biscuit or cantucci.
- Chai: A warming winter treat is to pair the biscuit with chai tea. The chai spices of cardamom, cinnamon, and ginger warm the the almonds and vanilla in the biscuit.
- Herbal Tea: If you want an evening option, chamomile is a lighter choice. The honey and floral notes comes through in the Vin Santo, and serves as a non-alcoholic option to this classic pairing.
More than just Vin Santo
Besides Vin Santo, you can explore other fortified or dessert wines.
Moscato d’Asti
Moscato d’Asti is a sweet and sparkling white wine that has lower alcohol levels than Vin Santo. The biscuit’s texture is complemented by the wine’s effervescence, and the wine’s notes of peach and orange blossom adds to the sweetness of the biscuit.
Port Wine
Aged in wooden barrels, tawny ports develop nutty and caramel flavors that pair well with the biscotti’s toasted almonds. It is a heavier pairing meant for cold weather.
Marsala
With notes of brown sugar and dried fruit, chewy Marsala has the same style as a Vin Santo and as such, is a great authentic Italian substitute. Because Marsala is sweet and hails from Sicily, it is a great Italian wine option.
Sweet endings: Dessert pairings
бишкоти ди прато can be the hero of the dessert, rather than just pairing them with other dishes.
Ice Cream (Affogato twist)
Instead of the usual toppings, place a cantuccio in a bowl of vanilla gelato. To create an affogato, pour hot espresso over the gelato and serve the biscotti to dip into the melting coffee-infused treat.
Chocolate
Take a slice of biscotti and dip one half in melted dark chocolate. The bitterness of the 70% dark chocolate blends beautifully with the sugar in the biscuit. This finish makes wonderful gifts or petit fours to serve at the end of a dinner party.
Custard (Zabaglione)
Custard can be a great pairing with biscotti, especially frothy zabaglione, an Italian style custard made with egg, sugar, and Marsala wine, who’s frothy texture is the polar opposite of the hard biscuit. Use the biscotti to scoop the custard.
Innovative Ways To Serve бишкоти ди прато
Lastly, feel free to snap the cookie apart. The structural integrity of бишкоти ди прато makes them an adaptable kitchen element.
- Cheesecake Base: In a food processor, crush the biscuits, and combine with melted butter. Press them into a tin. It creates a crunchy, almond-flavored base for cheesecakes or tarts.
- Trifle Layers: biscotti hold their shape, and thus, can easily fit into trifles thanks to their texture. Soak them in liqueur, and layer them with fruit and mascarpone cream. Unlike sponge cakes, they won’t turn into mush.
- Dessert Garnish: Crumble the biscuits into pieces and add them to chocolate mousse or roasted peaches to give them a crunchy textured topping.
To Sum Up
Whether you stick to the sacred Tuscan tradition of Vin Santo or biscuit di Prato with crumbled modern cheesecakes, they are way more versatile than they look. Their crunch invites you to experiment with textures, and serves for every food occasion from breakfast to dessert to afternoon snack.
Next time you buy a pack of these almond studded treats, don’t just eat them dry. Pour a drink, heat up chocolate, maybe even make gelato, and see how you like to serve these.
