cavallucci

Originally from Siena, these chewy biscotti (also called morsetti) are made with honey, ground coriander, anise, almonds and candied fruit (they are also made for special occasions in the Central Marche, too, where they use sapa instead of honey).

Although they are softer than cantucci, Tuscany's famous tooth-tremblers, they are nevertheless often dipped in vin santo.

They've been around since the 15th century but no one really knows why they are called cavallucci. Did horsemen especially like them? Did they eat them after the Palio? Did they once make them in the shape of horse heads or horseshoes? Who knows?