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"This family-run bakery has been making cantucci ( what you might know as biscotti) for decades. The clan's patriarch, Roberto, mixes and rolls everything by hand in the back, using a recipe that he knows by heart—ask, and hewill happilyshow you the original recipe, now splattered with egg whites and cocoa. Roberto's delicate cantucci are far from the tooth-cracking kind sold at manyplaces. If you are really lucky, a fresh batch of the dark-chocolate-and-pistachio variety may have just been pulled out of the oven when you arrive."
The Best Restaurants in Florence
Photo by Gillian Longworth McGuire
