Panforte di Siena recipe - Italian Notes (2024)

FAQs

What is panforte siena? ›

Panforte is a traditional chewy Italian dessert containing fruits and nuts. It is similar to a 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.

Panforte, meaning "strong bread," traces its roots back to the medieval city of Siena in Tuscany, Italy.

Both are fruit cakes, pan pepato (or panpepato) is flavored with black pepper and chocolate, while pan forte (or panforte) is milder, with the chocolate and pepper omitted. Documentation of these fruitcakes dates back to the 1200s, and shows that this type of bread was paid to Siena monasteries as a tithe.

Panforte di Siena should be eaten at room temperature and woe on you if you add any sort of cream or sauce. It may, however, be accompanied with a glass of wine, preferably one with a complex structure and a warm sweet in-mouth sensation.

Panforte, a Christmas "fruitcake" native to Siena, Italy, is a delicious cross between candy and cake. Hazelnuts, almonds, and candied peel, mixed with flour, spices, and a rich honey-butter-sugar syrup, are baked till barely set.

Italy

Panforte / Origin

It is now eaten outside of the Christmas season as a dessert along with Vin Santo or espresso. Unlike torrone, which is more common in northern Italy, panforte is quite soft; it differs from gingerbread in that the ingredients are only coarsely chopped and baked without leavening agents.

We have evidence of its existence even in the year 1000. Due to the high price of its ingredients, especially pepper, it was certainly destined for the more affluent noble class. The Panforte recipe was guarded by Arte dei Medici e Spezial of Siena who also used it as an aphrodisiac, curative or even a bargaining chip.

Traditionally panforte was known as a delicacy for nobles and the upper class. In the early 1200's servants and settlers would present panforte to the nuns and monks of the monastery of Montecelso near Siena, Italy. Today panforte is traditionally served around Christmas time, but can be enjoyed year round.

In stark contrast to Pandoro's airy sweetness, Panforte is a robust and densely packed Italian Christmas cake. Hailing from Siena in Tuscany, this dessert has a history dating back to the Middle Ages. The name "Panforte" itself means "strong bread," alluding to its robust nature.

What is the history of panpepato? ›

The history of this exquisite dessert dates back to Siena many centuries ago, approximately in the Middle Ages. The first written testimonies are found in the convent of Montecellesi, near Siena.

Bulla is normally eaten with cheese, avocado (Jamaicans call this pear), butter or by itself. Some people eat it with jam, cream cheese and even nut butter. The possibilities are endless.