 | |
| Type | Cake |
|---|---|
| Place of origin | Italy |
| Main ingredients | Almonds,hazelnuts,pine nuts,pepper,cinnamon,nutmeg,zest oforange andlime |
| Variations | Pangiallo,panforte |
Panpepato (pl. panpepati,lit. 'peppered bread') orpampepato is a round,sweetcake typical of theprovince of Ferrara,Siena, the southUmbria and north ofLazio.Panpepato is a type ofpanforte.[1] Dating to the medieval era, it is often consumed on special occasions.
Panpepato is "the direct descendant ofmedieval sweet breads" which during theRenaissance were traditionally prepared by bakers as a gift to their noble employers.[2] Panpepato is attested as early as 1205 being made byCamaldolese nuns nearSiena; the spices which lend panpepato its flavor likely traveled west after theCrusades.[3]Ex-voto offerings of panpepato shaped like body parts that need healing are traditionally made for the Feast ofSan Rocco.[4]
Borso d'Este served panpepati adorned with gold at a November 11, 1465 banquet.[5]Anna Maria Luisa de' Medici requested panpepato from home after traveling to take up residence inDüsseldorf upon her marriage.[1]
In Ferrara,pampetato di cioccolato remains a traditional food during theChristmas holidays.[5] DuringWorld War II,Dwight D. Eisenhower received an 11-pound panpepato as a gift from the bakers of Ferrara.[5]
Francesco Redi categorized the panpepato of his time in three versions:sopraffina, made with refined sugar and decorated withmarzipan andicing; a medium quality version withhoney; and a rustic version made fromwhole-wheat flour.[1] In more modern times,Danilo Nannini re-introduced panpepato production toSiena in 1965 after conducting extensive research.[3] During the production of Nannini panpepato, a mix ofcandied fruit,honey,sugar, and water is heated to 279 °C (534 °F); the heated syrup is combined with flour, nuts, and spices to make a dough; the dough is rolled in flour and moulded into discs for baking; and the finished product is cooled overnight before being sealed in aluminum foil and wrapped in paper packaging.[3]
Recipes for panpepato vary greatly in different regions. InTuscany, panpepato is typically made withalmonds,hazelnuts,walnuts,pine nuts, andcandied fruit rind; inFerrara, panpepato is low and round, filled with fruits and nuts, and coated in chocolate; and inUmbria, panpepato often includes chocolate folded directly into the dough.[6] (The addition of chocolate to panpepato post-dates the introduction of chocolate to Italy circa 1600.[6]) Panpepato typically also includes spices, includingcinnamon,nutmeg,coriander, and its namesakeblack pepper.[1] Sweeteners such ashoney orvincotto are often also used.[6][7]
