The Panforte Margherita was prepared for the first time in 1879 on the occasion of a visit to Siena of queen Margherita to see the Palio. It was the occasion to present a Panforte that better mirrored the evolution of the taste and preference of consumers.
In 2014, the Panforte Margherita became Panforte di Siena IGP after earning the prestigious European certification.

The dough was mixed with whole Italian candied chestnuts, all filled with a cream of chestnuts. Tasting it, you can feel the almost sandy mellowness of chestnuts, being immediately catapulted into a strongly connoted sensory context.

Makes for a nice fruity dessert that can be served after meals. This is a simple version of strawberry cream similar to a mixed fruit cream recipe