Label
All
0
Clear all filters

Panpepato

Spicy Bread

Rate this recipe

Preparation info
  • Makes

    8

    Rolls
    • Difficulty

      Easy

Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is a traditional harvest time cake prepared for many centuries by the Umbrian peasants at the time when the crops were brought in. It is especially a part of the culinary scene in Spoleto and Foligno, but the tradition has spread over the border into parts of the Abruzzi and you may well find it both there and in Rome at Christmas time nowadays. The name is deceptive: it is not a bread, nor is it spicy – black pepper is the only one. Rather it’s a rich flat biscuit, stuffed with nuts a

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title