My Father gave me the greatest gift any Father can give, love, support and emotional security.                                                           

Happy Birthday, in Heaven, Dad!

Not far from Torrita di Siena, on a hill between Valdichiana and Val d’Orcia, lies Montefollonico, the charming medieval hamlet, where my Father was born. Montefollonico is surrounded by 13th-century brick walls. The village features narrow, winding alleys and rustic houses, giving it an authentic Tuscan feel.

Originally called Monte a Fullonico, the name comes from the Roman term “fullones,” referring to cloth workers. This suggests that the area was once home to those who worked with and dyed wool, especially near the ancient Benedictine monastery built in the 8th century.

Before the year 1000, the powerful Ardinughi family controlled the area and built a fortress there. Montefollonico began to grow in the 12th and 13th centuries, with the first historical mention of it in 1202. However, it faced attacks, including one from Montepulciano in 1229, which devastated the village. In response, the Republic of Siena fortified Montefollonico’s walls, which were strategically important for defense.

Over time, the hamlet became significant to Siena, both politically and economically, and its name extended to the surrounding area. It experienced several changes in control, including being taken by the Guelphs from Siena in 1266 and later returned to Siena in 1271. Eventually, in 1543, it fell under the rule of the Medici family after surrendering to the Imperial army.

Today, Montefollonico has expanded beyond its original walls but still retains its charming medieval character!

ALMOND COOKIE SIENESE

There are many variations for almond cookies

and this is one from Siena that I learned how to make

when I visited there and is made with almond paste.

PREHEAT OVEN TO 300º.

Line a baking sheet with parchment paper.

Makes app. 2 dozen cookies.

Whip the egg whites until tripled in volume but not stiff.

Divide the almond paste into ½-inch cubes and beat into a smooth paste.  A 1 ¼ cups of the powdered sugar together with the foamy egg whites and mix until smooth. Blend in the orange zest and the almond extract.

Drop by teaspoonfuls onto the parchment lined baking sheets. Space them at least 1-inch apart and bake for about 25 minutes just until the cookies are firm to the touch but not brown.

Let the cookies cool completely before removing them from the baking sheet.  Dust with powdered sugar just before serving.  They should be stored, when completely cooled, in an airtight container

BUON MANGIATA!