Maremma, · Tuscany Techniques

A Tuscan variation on the classic double-baked biscotti: made with dark cocoa powder in the dough and hazelnuts instead of almonds, producing a darker, more intensely flavoured biscuit. The technique is identical to cantucci di Prato — form into logs, first bake until set, slice on the diagonal while hot, return to oven to dry completely. The chocolate-hazelnut combination is associated with the Maremma and southern Tuscany. Served with Vinsanto rosso or strong espresso rather than the standard Vin Santo.

Tuscany's wild boar stew — simpler than cinghiale in dolceforte, without the sweet-sour finishing sauce. A direct, bold braise: boar shoulder marinated 24 hours in red wine and juniper, then braised in soffritto with tomatoes, olives, and rosemary for 2.5–3 hours. The emphasis is on the boar's own flavour — concentrated, gamey, deeply savoury — with the tomato and wine as supporting framework rather than flavour shapers. Served with firm polenta, not creamy — the polenta is sliced and grilled alongside, providing textural and flavour contrast.