Panpepato

Name: Panpepato (Peppered Bread)
Yield: Makes 1 loaf (serves 6-8)
Cuisine: Italian
Ingredients: 85 g (3 oz) hazelnuts, toasted and skinned; 85 g (3 oz) almonds, blanched, skinned, toasted and chopped; 60 g (2 oz) bitter cocoa powder; 55 g (1¾ oz) muscat raisins, left to soak in a few tbsp vin santo for 30 minutes, then drained; 55 g (1¾ oz) pine nuts; 85 g (3 oz) walnut halves; ½ tsp freshly grated nutmeg; ½ tsp ground coriander; ½ tsp ground cinnamon; 100 g (3½ oz) mixed candied peel, cut into small cubes; 1 tsp freshly ground black pepper; 125 g (4½ oz) acacia honey; plain flour to bind

Peppered Bread

Preparation info

Makes 1 loaf (serves
6-8
)

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is another ancient speciality based on spices. In this case the name comes from the predominance of black pepper. Various versions exist in different regions but Tuscany still remains the main consumer of this delightful cake. This recipe comes from a pâtisserie in the town of Gubbio.

Ingredients

85 g (3 oz) almonds, blanched, skinned, toasted and chopped
85 g (3

Europe
Italy
Gubbio
Bread
Tuscany
Vegetarian
Mediterranean

Method

Preheat the oven to 160°C/325°F/gas 3. Mix all the ingredients together in a bowl, adding enough flour to obtain a fairly stiff mixture. Shape with wet hands into a round loaf and place on a buttered baking tray.