Panpepato is a traditional dessert , rich in history and flavor, that accompanies us through the Christmas holidays . Its origins date back to the Middle Ages , when bread was enriched with dried fruit, spices and honey to celebrate the holidays. Spices, especially pepper , were a fundamental and expensive ingredient, making these sweets a symbol of wealth and prestige .
Ingredients for 1 panpepato
|
|
How to make panpepato
- Soak the raisins in warm water and rum for at least 30 minutes.
- Coarsely chop the dried fruit, chocolate and candied orange.
- In a large bowl combine all the dry ingredients: flour, spices, chopped nuts, chocolate and candied orange.
- Add the squeezed raisins and honey.
- Work the dough with your hands until you obtain a smooth mixture.
- Form the dough into a ball and wrap it in cling film.
- Let it rest in the refrigerator for at least 2 hours.
- Preheat the oven to 180°C.
- Line a baking sheet with parchment paper and shape the dough into a loaf.
- Bake for about 20-25 minutes, or until golden brown.
Panpepato is a typical Christmas dessert. Its soft texture and intense flavor make it perfect to accompany a cup of hot tea or a glass of sweet wine .
Panpepato comes in many regional variations , each with a distinctive character. If Siena enchants us with its panforte , a holiday classic, characterized by a sweet and intense mix thanks to the use of almonds and candied melon , Terni surprises us with a panpepato with a strong flavor, obtained thanks to the addition of cooked must . Ferrara offers a rich and delicious panpepato, with a mix of walnuts, almonds, hazelnuts, pine nuts , chocolate and candied orange peel , while Genoa invites us to discover pandolce, an Easter cake that shares with panpepato the use of dried fruit and spices, offering a unique taste experience.