| 词条 | Panpepato |
| 释义 |
| name = Panpepato | image = Panpepato-small.jpg | image_size = 250px | caption = | alternate_name = | country = Italy | region = | creator = | course = | type = Cake | served = | main_ingredient = Almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, zest of orange and lime | variations = | calories = | other = }} Panpepato (Italian: "peppered bread") or pampepato is a round, sweet cake typical of the Province of Ferrara, Siena, the Province of Terni, of Sabina and the Valle Latina. Panpepato is a type of panforte.[1] It is made according to traditional methods from various ingredients including fruits and nuts such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon,[1] nutmeg, and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour, or cooked grape must. The cake is then baked in an oven (preferably wood). After baking, it is covered with a layer of chocolate. It is usually eaten during the Christmas holidays. Once it was prepared in every family with recipes that differed slightly from each other, while today it is essentially a handmade product. HistoryPanpepato is "the direct descendant of medieval sweet breads." References{{Commonscat|Panpepato}}1. ^1 2 {{cite book | last=Riley | first=G. | title=The Oxford Companion to Italian Food | publisher=Oxford University Press, USA | series=Oxford Companion To Series | year=2007 | isbn=978-0-19-860617-8 | url=https://books.google.com/books?id=-HStec87HdcC&pg=PT386 | accessdate=June 9, 2016 | page=360}} [1]}}{{Italy-cuisine-stub}} 5 : Cakes|Cuisine of Emilia-Romagna|Cuisine of Tuscany|Cuisine of Lazio|Italian desserts |
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