Panpepato
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Panpepato
Panpepato ( Italian: "peppered bread") or pampepato is a round, sweet cake typical of the Province of Ferrara, Siena, the south Umbria and north of Lazio also called Pangiallo. Panpepato is a type of panforte. It is made according to traditional methods from various ingredients including fruits and nuts such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, nutmeg, and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ..., or cooked grape must. The cake is then baked in an oven (preferably wood). After baking, it is covered with a layer of chocolate. It is usually eaten during the Christmas holidays. Once it was prepared in every family with recipes that differed slight ...
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Panforte
Panforte is a traditional chewy Italy, Italian dessert containing fruits and nuts. It is similar to a Florentine biscuit, florentine but much thicker, or a little like a lebkuchen. Known throughout all Italy, it is a Christmas tradition associated most especially with the Province of Siena. History Panforte dates back at least to the 13th century, in the Italian region of Tuscany. Documents from 1205, conserved in the State Archive of Siena, attest that bread flavored with pepper and honey (''panes melati et pepati'') was paid to the local monks and nuns of the monastery of Montecellesi (modern Monte Celso, near Monteriggioni, Fontebecci) as a tax or tithe which was due on 7 February that year. Literally, panforte means "strong bread", derived from the Latin , which refers to the spicy flavour. Originally the Sienese called it "panpepato" (peppered bread), due to the strong pepper used. The original dessert was composed of wheat flour, honey, spices, dried figs, jam, pine nuts ...
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