Everybody knows papa makes people become beautiful and the erudite are aware of the fact that Narcissus had plenty of it before mirroring in the lake. Pappa is made where bread is good and oil is special as in Carmignano. Tomato is a pleasant addition of the modern times. The cantuccini are a specialty of Prato pleasantly modified in Carmignano (for true connoisseurs), whereas the dried figs, which some try to imitate, are a unique product of these hills. At least as long as they’re prepared according to the tradition.

Biscotti of Carmignano and Vinsanto
Make a dough of flour, eggs, sweet almonds, melted butter, yeast and lemon peel as required. After leavening, cut into small loaves, brush them with egg yolk and bake at 180 degrees for 15 minutes. After baking the loaves cut them obliquely and put the biscuits  into the oven for another 5 minutes. You can savour them sipping some Vinsanto DOC of Carmignano.

Dried figs
You can buy those of Carmignano already dried in the traditional way. They can be eaten alone or even with fresh bread and if you want them to be even more delicious, you can spread them with ricotta cheese, or a little butter for filling or you can stuff them with a piece of walnut.

Pappa col pomodoro
Put some small pieces of stale bread In a pan add , water, oil, garlic, chopped tomatoes, basil, salt and pepper and cook for around 15 minutes. Add a little olive oil and serve.

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