The panpepato is the most important sweet in the Umbrian territory, precisely in the city of Terni. A concentrate of energy and also of magic, dried fruit with honey, chocolate and spices. It has very ancient origins, the panpepato, whose tradition dates back to the 15th century, is so called because it is rich in spices. There are many ways handed down to prepare it, which is why it is considered a popular dessert. which triumphs on the tables of the Terni villages even until Easter. Tradition, in fact, wants at least one panpepato to be kept pending the feast of the Resurrection. Each family has its own recipe with the appropriate variations, but the basic ingredients are always the same.
Ingredients
Tools
Steps
Toast the dried fruit in the oven, remove the skin and coarsely cut it. Melt the dark chocolate in a bain-marie or in the microwave. Soak the raisins for 10 minutes in warm water. Drain it and wash it under running water. Dry the raisins with a kitchen towel. Then in a bowl combine the dried fruit, candied fruit, raisins and honey Add the flour, sifted cocoa and spices. Mix the mixture well and leave to rest for 10 minutes. Shape into apple-sized loaves and place them on a baking sheet lined with parchment paper. Bake at 338°F (170°C) for about 15-20 minutes, it depends on the size of the loaves.
Cook’s tips
Toasting dried fruit is important both for eliminating the skin and for the aroma
Recipe of Christmas
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Varied doses for servings