Panforte di Siena recipe - Italian Notes (2024)

FAQs

What is panforte made of? ›

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.

It was considered an extravagant dessert for its abundant use of expensive spices, including coriander, cloves, and white pepper. In 1879, a somewhat lighter version was created for Queen Margherita. There are many variations, with a changing mix of fruits and nuts and spices.

Literally, panforte means 'strong bread', derived from the Latin fortis, which refers to the spicy flavour.

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.

If using baking parchment, peel it off and discard it; the edible rice paper can be left on.

STORAGE / SHELF-LIFE

Our products stay the freshest when stored in cool, dry places, away from direct sunlight. Our products are best when kept at a temperature of 23°C or less. The shelf-life of our products is 9 months.

Panforte, meaning "strong bread," traces its roots back to the medieval city of Siena in Tuscany, Italy. Initially, it was created as a special dish for religious festivals and celebrations. The recipe was crafted to showcase the abundant flavors of the region, including honey, dried fruits, nuts, and aromatic spices.

The key to making panforte is not to overcook it – what starts with a delightfully chewy confection becomes a rock if the sugar is overcooked. It should be sliced thinly and served after dinner, traditionally with coffee or Italian dessert wine, but I personally can't resist snacking on it at all hours.

Margherita (almond and peel) is the traditional Panforte made with candied orange and lemon peel, almonds, honey and spices (cinnamon, nutmeg, clove, mace and coriander). Panforte is a delicious sweetmeat from Siena, invented by nuns and enjoyed by everyone.

What does the word 'Pappardelle' mean? The word pappardelle comes from the verb pappare, meaning “to gobble up”. This is likely in reference to both the delicious nature of the pasta, as well as the less-than dignified manner in which it is consumed!

What does ziti mean in Italian? ›

IPA guide. Ziti is a hollow, tube-shaped pasta, and it's also the name of a baked, cheesy dish you can make with ziti. In Italian, ziti is short for maccheroni di zita, or "macaroni of the bride." This probably comes from ziti's longstanding popularity as part of a wedding buffet, particularly in Southern Italy.

[ˈtata ] feminine noun. (linguaggio infantile) nanny.

Pan Frances is a delectable French toast made from rich, egg-soaked bread, then grilled to golden perfection. Lightly sweetened and often served with fresh fruit or syrup, it offers a comforting and indulgent start to your day.

Pan Sobao has a long history in Puerto Rico, it was traditionally made with lard, hence the name "pan de manteca." It is chewy, soft and a bit sweet.

Baking pans are frequently made from aluminum (an excellent heat conductor), or an aluminum-steel combination. Less common are stainless steel pans; while easy to clean and non-reactive, they don't conduct heat as well as aluminum.

The pans can be ceramic, aluminum, and even cast iron. No matter the material, they are ideal for dense buttery cakes that have a tender, moist crumb, like butter, coffee, and pound cakes. The ideal Bundt pan is nonstick and has a light-colored interior.