Blog

Typical Desserts of Florence

Typical Desserts of Florence with zuccotto

Tuscany is perhaps the most famous Italian region in the world, known for being the cradle of the Renaissance, of the art of culture. We all know what to see in Florence, what to do in Versilia and Maremma and we remember Pisa with its leaning tower. However, if we analyze Tuscan cuisine, famous dishes dominate such as the Florentine steak and the Livorno cacciucco. Yet Tuscany, especially Florence, also excels in desserts. Here are five delicacies to make even the most difficult of gourmets lick their lips.

1. Castagnaccio

Let’s start from Castagnaccio, perhaps the most famous Tuscan dessert.

As the name suggests, the main ingredient is chestnut flour, accompanied by walnuts, pine nuts, raisins and rosemary. The tradition of Castagnaccio has roots in the Tuscan Renaissance.

Since chestnut flour was used by the poor, it was actually considered a popular dessert. Today, however, it is a delicious dessert, also prepared by the great pastry chefs of the Region.

2. Zuccotto

Not everyone knows that ice cream was invented by that genius Bernardo Buontalenti.

Well we owe him the zuccotto, the parfait that boasts numerous versions. The birth of this dessert is linked to the arrival of the Spanish ambassadors in Paris, at the court of the Queen of France, the very Tuscan Catherine de ‘Medici.

Buontalenti elaborated this recipe which was called the helmet of Catherine, because it was thought to have been created inside a helmet used by the infantry called zuccotto. The base of the dessert was made up of ricotta, cocoa grains, candied citrus fruit, with a wrapper of a kind of sponge cake (or Genoese bread) covered with alchermes, which gave it an intense red color.

3. Pan di ramerino

It is a small sweet bun, consisting of bread dough, sultanas (zibibbo) and rosemary.

Eggs and milk are also added to the dough. It is a dessert of very ancient origin, dating back at least to the Middle Ages, and is linked to the period before Easter.

In particular, the Pan di ramerino was on sale in the ovens of Florence and the countryside only on Holy Thursday, already blessed by the parish priests of the area. Today, needless to say, it can be found in Florence’s bakeries at any time of the year.

4. Florentine sweet Schiacciata

Typical dessert of the Carnival period.

Despite the name, it has nothing to do with the salty “relative”: it is, instead, a soft cake, made with very simple ingredients. The old recipe requires not to exceed 3 centimeters in height, but in recent years many variations have been introduced, which offer this dessert garnished with whipped cream or various creams.

5. Mashed with grapes

The precious Tuscan grape, at the base of the most famous Italian wines in the world such as Chianti and Brunello di Montalcino, is also the basis of this typical dessert of the areas of Florence and Prato.

It was once cooked on the occasion of the harvest, so its origins are peasant, especially for the ingredients used: bread dough, olive oil, sugar and black grapes. Tradition has it that black grapes are of a particular variety, Canaiola, with small grains and many seeds.

If you want to taste the typical desserts of Florence we are waiting for you at Villa Campestri Olive Oil Resort

If you can’t wait to taste the typical desserts of Florence and other delicious specialties, we are waiting for you at Villa Campestri for a stay of pure relaxation!

Quick Booking snippet


  • Arrival Date:

  • Nights:

  • Rooms:

  • Adults:

  • Children:

Guide to UNESCO Sites in Tuscany

Tuscany, an Italian region renowned for its cultural and historical wealth, is home to numerous UNESCO World Heritage Sites. These sites represent not just the architectural and artistic beauty of the region but also its significant historical heritage.

A Guide to Italian Cuisine

Italian cuisine, celebrated globally, is a mosaic of flavors and traditions. From the rolling hills of Tuscany to the bustling streets of Naples, each region contributes its unique essence to what we recognize as Italian cuisine. This culinary journey explores how history, culture, and regional diversity have shaped the renowned gastronomy of Italy.

Guide to Wine Tasting in Tuscany

Tuscany is world-renowned for its rich winemaking tradition, a heritage rooted in centuries of history and culture. In this detailed guide, which is like a true oenological journey, we will discover not only the fine wines of the region but also the traditions and landscapes that make Tuscany an unmissable destination for wine lovers.

A Guide to Tuscan Vineyards

In the heart of Italy, Tuscany stands out as one of the most emblematic regions for wine production. Famous for its landscape of gentle hills, cypress trees, and picturesque villages, this region is also a paradise for wine lovers. Tuscan vineyards, nourished by fertile soil and an ideal climate, produce wines that are appreciated worldwide […]

Horseback Excursions Mugello

For those looking for a firsthand experience, the Agricultural Tourism Company Badia di Susinana offers horseback rides and trekking and riding courses with a guide, in addition to hospitality for horses and riders, located in Palazzuolo sul Senio. Alternatively, the Farm I Cavalli del Vento allows crossing beech forests and vast chestnut groves, with rides […]

Sport Fishing in Tuscany

Sport fishing in Tuscany offers a wide range of opportunities due to the abundance of inland and coastal waters in the region. Specifically, the province of Pistoia, with Lake Nievole in Serravalle Pistoiese, is renowned for trout fishing and other fish such as carp, grass carp, tench, and sturgeon, with a catch and release rule. […]

Where to Eat Chianina in Val di Chiana

In Val di Chiana, to savor an authentic Chianina steak, there are several renowned restaurant options: 1. Ristorante Casa Cecco: Offers the chance to taste a Chianina steak in a farmhouse dating back to 1600. 2. Agriturismo di Trequanda: Here, Chianina meat, raised in local pastures and processed by the company’s trusted butcher shop, becomes […]

Artists of the 1400s: The Most Famous Italians and Florentines

The Italian Quattrocento was a period of extraordinary artistic effervescence that produced numerous world-renowned artists. Among them, some of the most influential were: 1. Andrea Mantegna (1431–1506): A painter and engraver from Padua, famous for his frescoes in the Camera degli Sposi in Mantua.