For a sweet end to dinner, Biscotti di Prato (otherwise known as Cantucci), are a great choice. They are rich in flavor, light and crunchy in texture and delicately sweet. The most delicious and most famous biscotti come from Prato in Tuscany (hence the name). Prato is also the centre of the slow food movement and is located just to the northwest of Florence, is famous for its deliciously dry and crunchy, almond-studded biscotti. Although biscotti has come to refer to almost any Italian cookie, biscotti means “twice cooked” and originally referred only to cookies like these that are literally baked twice. We serve ours with Vin Santo (holy wine), a delicious Italian sweet dessert wine. We have used the

One of our favorite Tuscan snack goes by the name Fettunta (toasted bread with olive oil). It’s simple and rustic as all Tuscan dishes are, we would even go as far as saying it is the perfect snack ever! Toast over a fire slices of good quality one-day-old bread. Rub the still warm slices with a clove of garlic, dress them with abundant olive oil from Tuscany, sprinkle with salt and freshly ground pepper.