Roughly translated to mean "big doughnut," a freshly baked granciambellone is about the size of a small inner tube and is chockfull of raisins and candied orange peel. This dense, pleasantly sweet snack bread is baked just for us by Indo Dolciaria. Eat it plain or toasted with a pat of butter. Because it's so dense, granciambellone stays fresh for several weeks after it's cut.

In the middle ages, apothecaries sold medicinal herbs and spices. Over time, those products worked their way into recipes for local specialties, such as panforte, the famous strong bread of Siena. With its highly nutritious and restorative properties, this regional confection is said to have sustained the Crusaders. This chewy and dense concoction of almonds, hazelnuts, pine nuts and candied citrus peel is flavored with honey, cloves, coriander and cinnamon. The most delicate and refined version of panforte, called Torta Margherita, was developed in honor of Queen Margherita. This version is traditionally served in thin slices for dessert along with a glass of vin santo, a Tuscan dessert wine. But it can also be eaten in chunks for breakfast or as an afternoon pick-me-up.