Panforte

This Tuscan speciality has been eaten since the Middle Ages, when the first spices were imported from the Mediterranean. Sienna is the city that assumed paternity of this ‘strong bread’, now famous all over the world. The recipe includes candied pumpkin, which is easy to find in Italy but not so easy elsewhere. It can be replaced with candied citrus peel, although the flavour will not be the same. You could try looking for candied pumpkin in Turkish and Middle Eastern shops.