Panpepato

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Panpepato
TypeCake
Place of originItaly
Main ingredientsAlmonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, zest of orange and lime
VariationsPangiallo, panforte

Panpepato (pl. panpepati, 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] Dating to the medieval era, it is often consumed on special occasions.

History

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Panpepato is "the direct descendant of medieval sweet breads" which during the Renaissance were traditionally prepared by bakers as a gift to their noble employers.[2] Panpepato is attested as early as 1205 being made by Camaldolese nuns near Siena; the spices which lend panpepato its flavor likely traveled west after the Crusades.[3] Ex-voto offerings of panpepato shaped like body parts that need healing are traditionally made for the Feast of San 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 in Düsseldorf upon her marriage.[1]

In Ferrara, pampetato di cioccolato remains a traditional food during the Christmas holidays.[5] During World War II, Dwight D. Eisenhower received an 11-pound panpepato as a gift from the bakers of Ferrara.[5]

Preparation

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Francesco Redi categorized the panpepato of his time in three versions: sopraffina, made with refined sugar and decorated with marzipan and icing; a medium quality version with honey; and a rustic version made from whole-wheat flour.[1] In more modern times, Danilo Nannini re-introduced panpepato production to Siena in 1965 after conducting extensive research.[3] During the production of Nannini panpepato, a mix of candied 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. In Tuscany, panpepato is typically made with almonds, hazelnuts, walnuts, pine nuts, and candied fruit rind; in Ferrara, panpepato is low and round, filled with fruits and nuts, and coated in chocolate; and in Umbria, 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, including cinnamon, nutmeg, coriander, and its namesake black pepper.[1] Sweeteners such as honey or vincotto are often also used.[6][7]

See also

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Wikimedia Commons has media related to Panpepato.

References

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  1. ^ a b c d 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.
  2. ^ Field, Carol (1990). Celebrating Italy. W. Morrow and Company. p. 272. ISBN 0-688-07093-0.
  3. ^ a b c Meis, John Dore (1993). A Taste of Tuscany. Pavilion Books. pp. 25–26. ISBN 1-85145-571-X.
  4. ^ Field, Carol (1990). Celebrating Italy. W. Morrow and Company. p. 134. ISBN 0-688-07093-0.
  5. ^ a b c Root, Waverley (1992) [1971]. The Food of Italy. Vintage Books. p. 157. ISBN 978-0-679-73896-1.
  6. ^ a b c Field, Carol (1990). Celebrating Italy. W. Morrow and Company. pp. 257–258. ISBN 0-688-07093-0.
  7. ^ Burum, Linda (16 December 1993). "Cookies: Shopping for Tradition". Los Angeles Times. Retrieved 16 July 2025.