A symbol of Sienese cuisine, Panforte is a sweet treat prepared with dried and candied fruit, honey and spices. It has a long history dating back to medieval times and is typical of the Christmas period, although in Siena it can be found all year round. There are two versions: white, if the coating is based on icing sugar; and black, if the covering is based on spices.
The first examples of panforte are breads rich in pepper and honey that a 1205 text refers to as gifts that servants and settlers were obliged to bring to the monks of the Abbey of Montecelso in the province of Siena. However, we need to go back to the 15th century to understand its fame. Over time, Panforte established itself as an elegant dish, served on important occasions.
The name "Panforte" began to be used at the beginning of the 19th century. The first production factory of "Panforte di Siena" dates back to 1810 and in the 19th century, "panforte" was included by Artusi in his important text "Science in the kitchen and the art of eating well" (1891). The white version has an exact date of origin, 1879, on the occasion of Queen Margherita's vist to Siena for the Palio in August, the dessert was made in her honour for the first time with fewer spices and a covering of powdered sugar. It was renamed "panforte Margherita" and was immediately successful, becoming famous as "panforte bianco" (white).
The preparation of "Panforte di Siena" began in September and continued until the end of the year. The dessert was then consumed during the Christmas holidays.
"Panforte di Siena" is a confectionery product made from the processing of a dough made from type 'O' flour, almonds, candied fruit, dried fruit, a mixture of sugars, honey and spices. It can be made in two ways:
It's cooked in a preheated oven at a temperature of 200-230 ° C for a time varying from 13 to 45 minutes depending on its size.
The production and packaging area of "Panforte di Siena" includes the entire administrative territory of the Province of Siena.
Today, "Panforte di Siena" is also made outside the traditional Christmas holidays by several medium-sized companies and by various bakeries and pastry shops throughout the area, which together make up about half of the total turnover of typical Sienese sweets.
Info: Panforte of Siena
