As I've been writing about celebrating Christmas in Florence, and throughout Tuscany, I've been wondering if any of our readers have their own memories of spending the holiday here in Italy with us. Another thing that has been on my mind is the question of how many of our readers are the descendants of Tuscany natives, who left here to start lives in the new worlds. The feedback from our readers leads me to think that there are a good many of you out there, whose families left Tuscany years ago for America, Canada, or Australia.

You, our readers have been so generously sharing your Tuscan Dining recommendations with us (a new installment of the Dining Guide with your recommendations is coming soon!) that I made a bet with myself that you would also be willing to share your holiday and Christmas memories and traditions with us. We are hoping to hear from those of you who have spent a holiday anywhere in Tuscany. What made it special for you? What were the sights, the sounds, the tastes, smells and experiences that stand out in your memory?

We would also love to know about the holiday traditions of families who have left here, and how you continue, through those traditions, to maintain your family's connection with your Tuscan heritage. Are there special foods, wines, gifts, songs, or other ways of celebrating the Christmas holidays that have passed on to you through your Tuscan heritage? We would love to hear from you, and would like to include both your memories of Christmas here, and your Tuscan traditions, in our Christmas newsletter.

Please send your letters to Tuscanlifeedit@verizon.net
We can't wait to hear from you!

Everyone who has ever set foot in Italy knows that traditional treats are a part of each of our specific regions. I think that perhaps no Tuscan regional specialty is more well known than the dense, sweet cake from Siena, called Panforte, which literally translates to English as "strong bread." Although panforte is ubiquitous in Siena, and originated there nearly a millennia ago (legend says that peasants baked sweet cakes as part of the tribute due to the convent at Montecellesi), this treat is now popular throughout Italy. Panforte is especially popular at holiday time.

The history of panforte tells us the first bakers were peasants, and then the convents took over making the cakes, where the spice-based recipes developed, but later this job fell to the speziali, or pharmacists. The names of the pharmacists' families became associated with various brands of panforte, and today some of the most famous brands still carry the name of these old families from Siena.

This dense cake is loaded with nuts and candied fruit, and it is well-spiced. Tuscan honey is a major ingredient, and varieties made with the addition of chocolate are popular. The cakes are baked in round pans, either with straight or fluted sides. Panforte is best served in small wedges with strong coffee, and/or Vin Santo.

Our Panforte Recipe

• 1/2 cup honey
  
  
• 1 cup sugar
  
  
• 1/2 cup pignoli nuts
  
  
• 1/2 cup walnuts, roughly chopped
  
  
• 1/2 cup almonds, roughly chopped
  
  
• 1/2 cup hazelnuts, roughly chopped
  
  
• 3 ounces candied pineapple, chopped
  
  
• 3 ounces candied citron, chopped
  
  
• 3 ounces candied orange peel, chopped
  
  
• 3 ounces dried figs, chopped
  
  
• 3 ounces dried apricots, chopped
  
  
• 1/3 cup cocoa powder
  
  
• 3/4 cup flour
  
  
• 1/3 teaspoon nutmeg
  
  
• 1/2 teaspoon ground coriander
  
  
• 1/2 teaspoon allspice
  
  
• 1/4 teaspoon ground cloves
  
  
• 1/4 teaspoon ground black pepper
  
  
• 1/2 teaspoon ground ginger
  

Powdered sugar for dusting

This recipe can be easily doubled. I begin by lightly toasting all the nuts, and rubbing the hazelnuts and almonds in a kitchen towel to remove their skins. You may want to remove the walnut skins this way. Be careful when toasting the pignoli, for they burn easily.

Toss the fruit, nuts, cocoa, flour and spices together and set aside.

Bring the honey and sugar to a boil in a medium sauce pan over moderately low heat. Once the sugar is dissolved, the heat can be turned up a bit and the mixture should boil gently until it reaches 238 F or the soft ball stage.

Now remove the pan from the heat and stir in all the other ingredients. This mixture will be quite stiff, and you will need your hands or a large spoon (you can butter your hands or the spoon to make it easier) to press the mixture into a greased 9" (or larger) pan with a removable bottom. Bake 325 F for 30 minutes.

Cool on a rack for 45 minutes and remove from the pan. Sprinkle very liberally with powdered sugar. If you want to keep the panforte, it is best to place it an airtight container.