Pane Nociato

Cinnamon- and Rum-Flavored Walnut Bread

Preparation info

  • Makes


    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Lucky Franca Farinelli. Whenever she and others in Le Marche make this extraordinary walnut bread, they can simply buy the amount of bread dough they need from the neighborhood baker. I have assumed that Americans must first make the dough, so the process turns out to be entirely different. I have cut back on the honey and added some sugar in its place, and I use rum or anisette instead of Mistr, a traditional aniseflavored liqueur. Even with these changes, this is a sensat