Pan Pepato di Montalcino 250g
The word 'panforte' could be literally translated as hard or strong bread. It is basically a spiced cake of fruit, honey, spices, and nuts, pressed into a round shape, and typically enjoyed during the holiday season. The recipe originated sometime in the 13th century in the city of Siena (Tuscany). Pan Pepato is considered by some as the original panforte - perhaps more spiced than other more typical panforte of today, this confection is ideal for those who like strong flavors and a bit more of the warming spices. Ingredients: almonds with skin, candied melon, candied orange peel, sugar, pulverized hazelnuts, wheat flour, cocoa, honey, cinnamon, nutmeg, Tuscan spices, black pepper.
|Country of Origin||Italy|
Pasticceria Mariuccia was founded in 1935, by bar owner Fineschi Mariuccia in the Tuscan town of Montalcino (just south of Siena). Using family recipes, Fineschi began to do some small production of pastries. The "Bar Mariuccia" has become a point of reference as well as a gathering place for locals. The legacy of Mariuccia was developed further by Fineschi’s nephew Angelo, who devoted all his imagination and creativity to the profession of pastry chef and managed to improve on even the most classic recipes of Sienese tradition finding combinations of flavors and unique aromas that result in the creation of many specialties. Angelo’s work became so well known, that today Montalcino is recognized for its own distinct collection of traditional recipes as distinct from those of Siena. Eventually, they moved away from the bar business to focus on pastry and thanks to the contributions of John (Angelo’s son) and Gabriella Maria Rita (Angelo’s wife), the Pasticceria Mariuccia continued developing a tradition of the highest quality. Today, the business is run by Angelo Nestor, Laura Bartali and Marco Tempori.