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For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found. One theory of the origin of their name (“riccio” means “curl”) is that their shape recalls the curled-up ends of the shoes of the Sultans, reminding us of the eastern places where all marzipan-like sweets originated from.
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