It has ancient origins, the Panpepato (a sort of gingerbread), the Christmas cake par excellence of Terni and the villages of the territory. It seems to date back to the sixteenth century and the legends hover around this typical Christmas dessert that triumphs on the tables of the villages of Terni even until Easter. Tradition, in fact, wants at least one Panpepato to be kept pending the Resurrection festivity. Each family has its own recipe with the appropriate variations, but the basic ingredients are always the same, provided by the generous autumn season: walnuts, hazelnuts, almonds, cinnamon, nutmeg, chocolate, honey, raisins, chocolate. And black pepper, of course.
Let's start by soaking the raisins. In a separate container, grate the chocolate and chop the walnuts, almonds and hazelnuts. Place the chopped dried fruit in a container and add the grated chocolate and candied fruit. Drain the raisins and add to the rest of the dried fruit together with the cinnamon, nutmeg and pepper. In a bain-marie heat the honey, then add it to the dried fruit and the rest of the ingredients, stirring well. At this point you can add the sifted flour to mix everything, until you obtain a homogeneous consistency. Take the mixture, put it on a baking sheet and bake it for about twenty minutes. Once cooked the Panpepato, let it cool before putting it on the table.
Main photo : www.cucchiaio.it
... good appetite