Panforte . Dessert par excellence that corresponds to the birth season; however people can enjoy it at any time of the year. Its original name was “panpepa” because inside the ingredients that were used for its preparation, pepper was strangely added .
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- 1 Origin
- 2 Ingredients
- 3 Preparation mode
- 4 Sources
Panforte is an exquisite sweet typical of the Siena area , whose origin dates back to the Middle Ages , and which was initially a simple cake prepared with flour and honey . Successively, fruits such as grapes , almonds and figs were added , and with the arrival of spices, nutmeg and pepper were added (Hence, panforte is also known by the name of Panpepato).
The panforte was created approximately in the 13th century , Siena was the city that saw this delicacy born, and there are those who assure that it was used as a kind of currency (to pay for the so-called tax or tithe of the monasteries of the time ). Other historians point out that the consumption of panforte was only intended for the nobility, the wealthy and the Clergy, since it contained orange, lemon verbena, melon, almonds and spices very expensive for the time.
In order for Panforte to be enjoyed equally by everyone, it had to undergo some kind of modification in the ingredients chosen for its preparation: this was the case on a visit by Queen Margherita to the city of Siena in late 1879 . Despite being a special occasion, the person in charge of preparing the panforte for the date, did it by reducing the amount of ingredients (without melon, for example) and added a powdered sugar coating with a touch of black pepper.
Siena offered the queen this sweet with the name of “Panforte Margherita” and this is the one that is currently marketed: a more delicate and “white” panforte (due to its coverage). It is an exquisite sweet that is usually accompanied by Vin Santo, a wine similar to muscat and that combines perfectly with the flavor of Panforte.
- 300 g of candied fruit.
- 200 g of unsheathed walnutlegs .
- 200 g of unshelled almonds.
- 150 g of sugar.
- 100 g of honey.
- 100 g of dried figs.
- 60 g of cocoa
- 50 g of flour.
Candied fruit, chopped dried figs, coriander , cloves , nutmeg, pepper, half cinnamon, and cocoa . Mix everything together with the flour. Melt honey and sugar in a double boiler, over low heat, mixing continuously. When a ball is formed by taking a little of the preparation with your fingers, remove from the heat and add the preparation made with the flour and dried fruit to the mixture. Mix everything well and, with floured hands, form a disk 2.5 cm thick. Grease with buttera source and place the wafer host, put on top of it the disk sprinkled with a little flour. Cook the panforte in the oven at 150 ° C for 30 minutes. Before serving, cut the edges of the host, and sprinkle with the icing sugar and the remaining cinnamon.