Dating back to the 14th century, legend has it that these pastries were introduced by the knight Ricciardetto Della Gherardesca upon his return from the Crusades. Initially served at his castle, they soon became a Sienese confectionery tradition. The IGP designation—in addition to being the very first such designation ever awarded to a dessert at the European level—ensures strict control over the production process thanks to the rules set forth in the production regulations of the association for the protection of ricciarelli and panforte ( [https://www .coripanf.org /]). Ricciarelli are made according to the original recipe using a dough made from almonds, egg whites, sugar, and honey. We ensure that our ingredients are always fresh and sourced from the best farms. The almonds we use are of the highest quality and are hand-selected to avoid any impurities. They are sourced from Italy, primarily from Puglia; they are soft, flavorful, and rich in essential oils that give them their distinctive aroma. Every single ricciarello is prepared, shaped by hand, and dusted with sugar. Once the ricciarello has taken on the shape specified by the production regulations, it is ready to be baked. After cooling, the pastries are packaged in decorated trays or boxes of various sizes. The IGP ricciarello is a product with an unmistakably sweet flavor and a characteristic bitter aftertaste derived from a small amount of bitter almonds—skillfully balanced—and a soft, non-crumbly texture.