Panciatichi

Panciatichi is a traditional Tuscan dessert, specifically from the province of Pistoia. It is a type of sweet bread or biscuit, often described as a dense, fragrant cake. The preparation typically involves flour, sugar, eggs, butter or lard, and flavoring agents such as lemon zest, anise, or cinnamon. Some recipes may also include a small amount of leavening agent.

The texture of panciatichi can vary, but it is generally firm yet tender, making it suitable for dipping in wine or coffee. Historically, it was a common dessert served during festivals and holidays, particularly around Christmas. Its rustic simplicity and comforting flavor have made it a beloved staple in local cuisine. While often made in home kitchens, it can also be found in bakeries in the Pistoia region. The name itself is believed to derive from the word "pancia," meaning belly, perhaps alluding to its filling and satisfying nature. Variations in ingredients and preparation methods exist among different families and communities within Tuscany.