|pretty well the archetypical ricciarello|
|these ricciarelli look perfect; they also look homemade as they do not have quite the 'boat' shape of the commercial ones|
|mulberries encased in marzipan, a Persian treat|
|each year in our part of the world a massaia (culinary) competition takes place; it is called the Palio delle Massaie|
"You do not have to wander too far from Le Ripe for a delicious ricciarello. From Le Ripe, drive towards Radda and take the shortcut past the Campo al Sole brickworks. At the end of the road turn right and then left at the next turning. Go towards San Gusmè through Lecchi to Pianella. At the bridge near Pianella make a left and you will find Forno di Pianella on Via dell'Artigianato 6. Open only in the morning. The ricciarelli, cavalluci and pan pepato, all Sienese, are top quality and it's a nice drive."