Italian dessert culture – to immerse yourself in and enjoy
Wine with food becomes a living tradition with this Tuscan duo: enjoying Cantucci, the classic double-baked almond cookies, together with a glass of Vin Santo del Chianti DOC is a spectacular end to any Italian meal. Wine and food come together here in a unique way – the sweet dessert wine enhances the delicate texture and almond aroma of the Cantucci and invites you to “dive in” with pleasure. The crisp, golden crust contrasts with the soft interior of the cantucci, which is delicately transformed by the brief dip in Vin Santo. This ritual combines hospitality, dolce vita and the typical Italian feast for all the senses. Cantucci & Vin Santo are more than just a dessert: they tell of Tuscan joie de vivre, mindfulness in enjoyment and centuries-old baking and wine culture.
Ideal wine accompaniment: Vin Santo del Chianti DOC (Tuscany, Italy)
Vin Santo del Chianti DOC is the archetypal accompaniment for Cantucci and at the same time a masterpiece of Italian wine culture. This sweet, amber-colored dessert wine combines intense aromas of dried apricots, honey, candied citrus fruits and a hint of almonds. Its well-balanced sweetness, supported by noble acidity, perfectly balances the crispy, lightly toasted notes of the cantucci and enhances the aromas of almond, vanilla and possibly citrus zest that resonate in the pastry. The long, multi-layered finish ensures that dipping into the Cantucci becomes a ritual moment of pleasure. Each bite, combined with a sip of Vin Santo, unleashes a firework of aromas that combine sweet, nutty, spicy and floral notes. The food pairing thus becomes an exemplary symbiosis of dessert and wine – warm, harmonious and full of Tuscan soul.
Further wine recommendations for this dish
Moscato d’Asti DOCG (Piedmont, Italy)
Moscato d’Asti delights with fine bubbles, low alcohol and a lush aroma of white flowers, peach and nutmeg. The delicate sweetness of the wine wraps itself lightly and airily around the crispy, crunchy profile of the cantucci, while the fine fruitiness of the citrus zest and vanilla in the pastry are subtly enhanced. The fresh acidity in the Moscato balances out the candied almond sweetness, while a hint of foam on the tongue makes the duo light and lively. The harmonious lightness of Moscato d’Asti makes it ideal for lovers of delicate dessert wines looking for a Mediterranean finish with subtle aromas.
Recioto di Soave DOCG (Veneto, Italy)
Recioto di Soave, a sweet, golden white wine made from dried Garganega grapes, brings staggered notes of acacia honey, candied fruit, apricot, almonds and a little saffron to the glass. Its natural sweetness wonderfully picks up on the caramelized roasted notes of the Cantucci, the thick texture wraps itself around the pastries like a flattering coat. The lively, well-integrated acidity ensures that the combination never becomes tiring. The long-lasting, herb-tinged finish underlines the traditional character – a pairing made for festive afternoons with Italian specialties.
Pedro Ximénez Sherry (Jerez DO, Spain)
Pedro Ximénez is one of the richest, sweetest fortified wines in the world. The deep dark, almost syrupy texture with aromas of dates, raisins, mocha, licorice and dark caramel brings a new aromatic dimension into play. Its almost opulent sweetness and richness gives the pairing with the dry, almond-rich Cantucci an exciting contrast between intense fruit, nutty and roasted aromas. The versatile aroma extends the refined simplicity of the Cantucci and turns every bite into a luxurious moment of pleasure.
Tokaji Aszú 5 Puttonyos (Tokaj, Hungary)
Tokaji Aszú is a legendary noble sweet wine with complex notes of honey, apricot, orange peel and fine acidity. The fresh, lively texture emphasizes the crunchy almond note of the cantucci and brings out the floral, fruity and spicy notes of the pastries. Tokaji harmonizes particularly well with cantucci that have a light citrus zest or orange scent in the pastry – the dialogue between the traditional regions gives the sweet finish a cosmopolitan note and delights dessert lovers with high standards.
Passito di Pantelleria DOC (Sicily, Italy)
Passito di Pantelleria, made from sun-dried Zibibbo grapes, presents a rich aroma of dried fruit, dates, candied ginger and orange blossom. The expressive, juicy sweetness of the wine plays around the fine, roasted almonds and underlines the buttery melt of the cantucci. The fresh salty note, which is characteristic of Pantelleria, creates a small counterbalance and balances the dessert, while the full spectrum of flavors together with almond cookies and wine marks the perfect climax of an Italian meal.
The recipe:
Cantucci & Vin Santo
Cooking utensils
- 1 Große Rührschüssel
- 1 Backblech mit Backpapier
- 1 Messer
- 1 Küchenwaage
- 1 Zitrusreibe
Ingredients
Cantucci:
- 125 g Mehl Type 405
- 75 g Zucker
- 1 mittelgroßes Ei
- 1/2 TL Backpulver
- 60 g ganze Mandeln
- 30 g Butter weich
- 1/2 Bio-Orange Abrieb
- 1 Päckchen Vanillezucker
- 1 Prise Salz
Dazu:
- 100 ml Vin Santo del Chianti DOC
Preparation
Teig:
- Mehl, Zucker, Backpulver, Vanillezucker, Orangenschale, Salz vermengen.
- Butter in Flöckchen und Ei zugeben, zu glattem Teig verkneten.
- Mandeln unterarbeiten.
Backen:
- Teig zu 2 Rollen formen (ca. 3 cm Ø), auf Backblech mit Abstand legen.
- Bei 180°C (Ober-/Unterhitze) ca. 18 Minuten goldgelb backen.
Schneiden & 2. Backen:
- Rollen etwas abkühlen lassen, leicht schräg in ca. 1,5 cm dicke Scheiben schneiden.
- Mit der Schnittfläche auf Backblech legen, weitere 10–12 Minuten bei 160°C knusprig rösten.
- Auskühlen lassen.
Servieren:
- Cantucci gemeinsam mit Vin Santo in Gläsern reichen; zum Eintauchen und Genießen.
Empfohlene Beilagen:
- Frische Trauben
- Feigenkompott
- Espresso
