Panpepato
 | |
| Type | Cake |
|---|---|
| Place of origin | Italy |
| Main ingredients | Almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, zest of orange and lime |
| Variations | Pangiallo, panforte |
Panpepato (lit. 'peppered bread') or pampepato is a round, sweet cake typical of the province of Ferrara, Siena, the south Umbria and north of Lazio. Panpepato is a type of panforte.[1] It is made according to traditional methods from various ingredients including fruits and nuts,[2] such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon,[1] nutmeg and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour or cooked grape must. The cake is then baked in an oven (preferably wood). After baking, it is covered with a layer of chocolate.[2] It is usually eaten during the Christmas holidays. Once it was prepared in every family with recipes that differed slightly from each other, while today it is essentially a handmade product.
History
[edit]Panpepato is "the direct descendant of medieval sweet breads".[2]
See also
[edit]
Media related to Panpepato at Wikimedia Commons
References
[edit]- ^ a b Riley, G. (2007). The Oxford Companion to Italian Food. Oxford Companion To Series. Oxford University Press, USA. p. 360. ISBN 978-0-19-860617-8. Retrieved June 9, 2016.
- ^ a b c Field, C. (1990). Celebrating Italy. W. Morrow and Company. pp. 258, 272. ISBN 978-0-688-07093-9.
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |