- About us
- Company details
Forno Ravacciano is an artisan company where everything is crafted by the hands and hearts of the family. The laboratory is based in Ravacciano, a district of Siena also known by the Sienese as Alberino. For almost 70 years, this bakery has been producing bread using high-quality ingredients and long, slow production methods, as tradition dictates, to ensure wholesome, authentic products for its customers.
Together with the quality of the ingredients, the experience and skill of bakers and pastry chefs, respect for tradition and love for good bread are the fundamental elements that characterize the production of Forno Ravacciano.
At the official stores and online shop, you will find a wide selection of breads, including organic ancient grain bread, multigrain bread, and Ciaccino with EVO oil, together with pies, tarts and other handcrafted cakes.
The true signature of Forno Ravacciano, however, lies in its traditional Sienese sweets: Ricciarelli, Cavallucci, Panforte, and Panpepato, all handcrafted according to time-honoured recipes passed down through generations.
In the last 20 years a lot of the family's energy has been dedicated in researching high quality raw materials and in the revival and interpretation of the ancient recipes of the apothecaries.
Over the years, generations of the family have continued to carry forward the bakery’s tradition. When the original premises could no longer accommodate its growth, a unique opportunity arose: to move production to the historic headquarters of Siena’s first Panforte factory. Today, history and innovation coexist under the same roof, creating a place where tradition and craftsmanship continue to thrive.
Year of establishment:
1986
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2023
Export turnover:
Not available
Activities:
Manufacture of bread; manufacture of fresh pastry goods and cakes
Manufacture of bread and similar products
Manufacture of rusks, biscuits, preserved pastries and cakes
Wholesale trade
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Company:
FORNO RAVACCIANO DI BROGI GIOLISCA E C. SOCIETA' IN NOME COLLETTI VO
Web site:
Address:
VIA L.MAITANI 9
City:
QUARTIERE RAVACCIANO SIENA (SI)
Zip Code:
53100
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Panforte Margherita
The Panforte Margherita from Siena stands out for its use of high-quality ingredients and its compact, fragrant texture. Its preparation is an art that requires careful attention to detail. The ingredients are carefully blended and then baked to achieve a texture that is soft yet dense.
This dessert boasts a rich and spicy flavor, with a perfect balance of sweetness and a subtle spicy touch. Ideal for the holidays or as a dessert, it pairs wonderfully with dessert wines such as Vin Santo. It is also a great energy snack for athletes, rich in protein from the nuts, making it a delicious and nutritious treat.
Panforte originated as a dessert prepared during religious celebrations and festive periods. Its origins date back to the Middle Ages, when spices such as pepper, cinnamon, and nutmeg were imported from the East and combined with honey and dried fruit, which were abundant in Tuscany. The “Margherita” version, named after Queen Margherita of Savoy, is said to have been created for her by a local pastry chef during her visit to Siena in 1879.
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Panpepato
Panpepato is a rich and flavorful dessert made with a blend of nuts, such as almonds, hazelnuts, and walnuts, dried fruit, honey, and cocoa, all enhanced with aromatic spices such as cinnamon and nutmeg.
A symbol of Siena’s culinary heritage, Panpepato is especially appreciated during the festive season, but it can also be enjoyed throughout the year. It pairs perfectly with a glass of Vin Santo, making it a beloved and enduring part of the Italian pastry tradition.
Siena’s Panpepato is a traditional dessert with medieval origins. Its name, “Panpepato,” meaning “peppered bread,” reflects its distinctive blend of spices, including black pepper. Traditionally prepared for festive occasions such as Christmas, its dense and flavorful character has made it a special treat. The combination of sweet and savory ingredients, including nuts, dried fruit, and spices, highlights the medieval tradition of rich and heavily spiced pastries.
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Cavallucci
The Cavalluccio is a true Sienese tradition, a delightful blend of walnuts and candied orange peel that recalls an ancient recipe. Carefully crafted by hand, these sweets are fat-free and perfect for any occasion. Traditionally enjoyed during the holidays, they are loved all year round, offering a light yet flavorful indulgence that brings the timeless essence of Siena to your table.
Often served as a refreshing treat to revitalize weary travelers stopping to rest along their journey, this pastry owes its name to the Italian word cavaliere (“knight”). Loved by coachmen and couriers who spent long hours braving the elements, it became a staple of roadside hospitality. As inns and post stations embraced the tradition, its popularity spread, transforming it from a simple travel refreshment into an enduring symbol of warmth and energy.
This recipe preserves the traditional ingredients while embracing sustainability and enhancing the quality of the final product.
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Cantucci
Cantucci, which date back to ancient times, were designed to last over time, making them perfect for travelers. Made with almonds, sugar, flour, and eggs, they are baked twice to achieve their unmistakable crunchiness. With a simple yet rich flavor and a long shelf life, they have become a beloved symbol of Tuscan cuisine.
Cantucci are traditional Tuscan biscuits, crisp and perfect for dipping into Vin Santo, the region’s typical sweet wine.
The term “cantuccio” referred to a safe corner where children could stay away from the dangers of the kitchen. To keep them occupied, they were given a piece of bread or a biscuit to nibble on, a small treat that encouraged them to stay quietly entertained while the adults were busy.
Forno Ravacciano also offers them in the following versions:
- Golosi: with chocolate chips
- Castagnucci: made with spelt and chestnut flour and walnuts
- Pistacchiotti: with pistachio chocolates and pistachios
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Santucci
Santucci are small biscuits made with the dough of the traditional Pan co’ Santi, an artisanal baked product rooted in the Sienese tradition. The dough, enriched with raisins and walnuts, is finished with a delicate touch of pepper, giving the biscuits their characteristic contrast between sweet and spicy notes.
Their compact and crumbly texture brings together the rich flavor of dried fruit and raisins, complemented by the aromatic note of pepper. The result is a rustic and authentic biscuit that reinterprets the aromas and flavors of Pan co’ Santi in a unique form.
Perfect to enjoy at any time of the day, Santucci pair particularly well with Vin Santo or other dessert wines, but they are also delicious on their own, offering a chance to rediscover, in biscuit form, one of the most characteristic flavors of the Sienese tradition.
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