|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|
|400 g flour||400 g farina|
|200 g candied peel||200 g canditi|
|½ cup (250 g) honey||250 g miele|
|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|
- Chop all the nuts lightly, you want to leave large pieces, some can even remain whole.
- Mix all the ingredients together in a large bowls (maybe in 2 bowls).
- From this mixture form small rounds.
- 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’