Disciple of the Sienese panforte, the panficato is the typical dessert of Giglio Castello which is prepared with dried figs and walnuts and many other typical products of the island
 
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Recipe: the Panficato of Giglio Castello

Recipe: the Panficato of Giglio Castello

A typical dessert of Giglio Castello, the Panficato has ancient origins and is considered the typical winter dessert par excellence of the Island of Giglio, today it is possible to find it in the pastry shops of the town all year round. It seems that the dessert resembles the renowned Panforte di Siena, since, through historical information, in 1544 after a fierce Saracen incursion the Medici family repopulated the island with a forced transfer of populations of Sienese origin who handed down their traditions but using the products which were available on the spot.
The main ingredients that give a characteristic flavor to the panficato are black dried figs, called neruccioli, and walnuts, mixed with raisins, almonds, sourdough and wine and then baked in the oven until a sweet and soft bread with a characteristic brown color is obtained. .
Let's see how it is prepared.

Ingredients

For 8/12 people
10 dried figs
100 g of raisins
100 g of walnuts
100 g of almonds (already peeled and lightly toasted)
2 tablespoons of grape jam
100 g of dark chocolate
1 tablespoon of bitter cocoa
5 tablespoons of 00 flour
3 tablespoons of granulated sugar
2 teaspoons of cinnamon
½ l of red wine

Process

We start the preparation a day before, putting the figs and raisins in the wine for a whole day. The next day, we squeeze the figs and raisins and mince them. We cut the walnuts and almonds into small pieces and grate the chocolate. We knead figs, raisins, walnuts, almonds and chocolate with grape jam, cocoa, flour, sugar and cinnamon. We give the dough a shape similar to a loaf and put it in the oven at 180 ° C for 30 minutes.
Let the panficato cool down and if possible wait a whole day before cutting and tasting it (if you can!).

Enjoy your meal!
Photo by www.itstuscany.com

By Redazione
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