Cavallucci

Cavallucci are traditional Sienese cookies with origins dating back to the medieval spice trade in Tuscany. Their name, meaning “little horses,” likely derives from the horseshoe shape they were once given, though today they are typically round or oval. Key ingredients include flour, honey, almonds, candied orange and citron peel, and a distinct blend of spices such as cinnamon, nutmeg, cloves, and black pepper—a reflection of Siena’s historic role as a crossroads for Eastern spices. What distinguishes a great Cavallucci is the perfect balance between the assertive spice profile and the natural sweetness of honey; the texture should be dense and slightly chewy, not dry or cakey, with a crust that is often dusted with powdered sugar. Regional variations are subtle, mostly differing in the ratio of nuts to candied fruit or the inclusion of anise seeds, but the canonical version remains firmly tied to Siena. One establishment celebrated for its Cavallucci is Dolci e Cantine in Siena, featured on the culinary route Sentieri Golosi, where visitors can experience the cookie’s authentic, time-honored preparation. Unlike the city’s more famous panforte, Cavallucci are smaller, less dense, and intended as a everyday treat rather than a festive specialty. The best examples are those that allow the combined warmth of honey and spice to linger on the palate, a reminder of the pastry’s storied past.