Cantuccini with pistacchi and noci

Cantuccini are the classic accompaniment to a glass of wine – and this traditional Prato version combines two of Italy's finest ingredients: walnuts with their tangy, spicy kernel and pistachios from Bronte at the foot of Mount Etna, known for their intensely green, nutty-sweet aroma. Baked twice, as tradition dictates, they develop their characteristic texture: crisp on the outside, slightly crumbly on the inside.

At the table, they pair beautifully with Vin Santo or a dry Moscato d'Asti – the sugar in the biscuit and the fruit acidity in the wine balance each other perfectly. They also go well with a mature Amontillado or a mild Tawny Port. If you don't want to open a dessert wine, serve them with the cheese course, perhaps alongside a mild Pecorino or a creamy Gorgonzola dolce.