Pangiallo (The Christmas cake of Lazio)


500 g Walnuts 500 g Noci
300 g Hazelnuts roasted 300 g Nocciole
300 g Almonds 300 g Mandole
150 g raisins 150 g uvetta
50 g pine nuts 50 g pinoli
nutmeg Noce moscato
400 g flour 400 g farina
200 g candied peel 200 g canditi
½ cup (250 g) honey 250 g miele
Cinnamon Cannella
50 g cocoa powder 50 g cacao in polvere
500 g sugar 500 g zucchero
4 eggs 4 uova
300 g plain chocolate melted 300 g cioccolato fondente sciolto
  1. Chop all the nuts lightly, you want to leave large pieces, some can even remain whole.
  2. Mix all the ingredients together in a large bowls (maybe in 2 bowls).
  3. From this mixture form small rounds.
  4. Cook at 180 degrees C in the oven for about 15 – 20 minutes.

As you can see this recipe which is the one favoured by my Viterbese friends has no saffron to make it yellow (giallo) or any bread dough to make it a bread (pan).  In fact my friends don’t even add the cinnamon or nutmeg.

The original recipe dates back to ancient Rome obviously without the chocolate which couldn’t have been added until the 1500s’


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