Pan Pepato

Peppered Bread

Preparation info
  • Makes


    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

Dense, chewy and dark – a peppery chocolate and nut cake from Umbria, also eaten throughout central Italy. Pepper takes a back seat here but still adds a slight touch of pungency.


  • sultanas 100 g/ oz
  • walnuts 100 g/


Soak the sultanas in plenty of warm water until they plump up – about 20 minutes. Roughly chop the nuts and candied peel. Break the chocolate into bite-sized pieces. Preheat the oven to 170°C/325°F/Gas 3.

Measure the honey into a heavy-based saucepan and warm over a low heat. A