Homemade Panforte

Panforte di Siena has very ancient origins, it was prepared inside the monasteries. It was later entrusted to the apothecaries, the pharmacists of the time, almost alchemists, who used ingredients such as almonds, sugar, candied fruit and very expensive spices for that time. Known by the name of Christmas Bread or Gingerbread, this particular dessert typical of special occasions was intended exclusively for the noble classes and members of the clergy. The name Panforte originates from the fact that the poorer classes prepared a focaccia based on water and flour, to which honey and chopped fruit were added. The dessert obtained was rather acidic because the fruit was added fresh and then fermented, hence the name Panforte was born, from the Latin panem fortis, literally “sour bread”. The recipe did not change until 1879, the year in which Queen Margherita decided to go to visit Siena and on that occasion a pharmacist decided to pay homage to the noblewoman by varying the preparation of the dessert and so it was called Panforte Margherita.