[Sca-cooks] Pan Pepato - was Interesting artilce-

Johnna Holloway johnnae at mac.com
Sat Jan 28 12:28:28 PST 2012

Baroness Helewyse actually came up with a recipe in 2009.

On Tue Feb 24 11:05:44 PST 2009, she wrote
The odd thing is that I finally found a period recipe for panpepato  
(pan forte) in a chiurgeon book of all places.
It is, after all the same festival bread referenced in Elizabeth  
Davids bread book and previously identified in other period cook  
books.  I.e. a yeast bread with added sugar, spices, fruit etc.
I have included the recipe and reference below, the original book is  
in the Gallica collection at BNF

 > Del modo di fare il pan forte, che si fa nelle speciarie Cap 39 Libro
 > Quinto.
 > Il pan forte che si fa nelle spetiarie che a Roma lo chiamano pan  
 > perciohe vi entra il pepe, a Bologna lo chiamano pan spetiale,  
percioche vi
 > mettono dentro di piu sorti di spetie, & a Venetia lo chiamano pan  
forte dal
 > pepe che vi mettono, & in altri luochi lo chiamano in diversi altri  
 > una in quanto al modo di farlo e quasi tutto uno, & si fa cosi  
cioe, si
 > piglia farina, & se gli fa il suo levato come si fa per fare il  
pane, & poi
 > si impasta con acqua e mele tanto di uno quanto di l'altro, & vi si  
 > pepe, zafarano, comino, garofali, zucche condite, scorze di naranze  
 > di tutte le sopradette cose quella quantita che pare allo speciale,  
che si
 > convenga in detto pane; & impastato che sara, fare il pane, &  
 > levare, e poi farlo cuocere nel forno, avvertendo che il forno non  
 > trooppo caldo quando vi si metto il detto pane, & questo e molto  
 > (salutisero) allo stomaco rispetto alle specie che vi entrano.
 > The way to make "pan forte" that is made by the Spiciers (Chapter  
39, Fifth
 > book)
 > The strong bread that is made by the spiciers of Rome is called  
 > bread, because it contains pepper, in Bologna it is called spiced  
 > because they put inside many more types of spices, and in Venice  
they call
 > it strong bread because of the pepper they put in, and in other  
places it is
 > called in many other ways, however in all these places the way of  
making it
 > is almost only one, and one makes it thus that is, one takes flour,  
and one
 > gives it it's raising agent (bigo) the same as one does for making  
 > and then one pastes it (mixes it) with water and honey more of the  
 > (first) than the other (second), and one puts into it pepper,  
 > cumin, cloves, candied gourd (could be squash given time period of  
 > and candied orange peel, and all these above things one puts in in  
 > quantity that is the opinion of the spicier, that one agrees is  
better to
 > add to this bread; and when it is mixed make the bread and leave it  
 > raise, and then put it to cook in the oven, taking care that the  
oven is not
 > too hot when you add the bread, and this is very healthy to the  
 > because of the spices it has inside.

[The book was:   ]

 > Type : texte imprimé, monographie
 > Auteur(s) :  Fioravanti, Leonardo
 > Titre(s) :  Compendio de i secreti rationali [Document  
électronique] / di M.
 > Leonardo Fioravanti Bolognese,...
 > Type de ressource électronique :  Données textuelles
 > Publication :  1995
 > Description matérielle :  [11]-183 f.
 > Note(s) :  Date d'éd. du microfilm provenant d'un catalogue d'éditeur
 > Reproduction :  Num. BNF de l'éd. de : Cambridge (Mass.) : Omnisys,  
 > 1990] (Italian books before 1601 ; 425.4). 1 microfilmReprod. de  
l'éd. de :
 > Turino : appresso Giovanni Dominico Tarino, 1592
 > Sujet(s) :  Médecine -- Ouvrages avant 1800
Hope this helps
On Jan 28, 2012, at 1:00 PM, Terry Decker wrote:

> I've made it a few times.  My cakes are flatter than what is shown,  
> but that is more a matter of the pans.  Panforte is originally  
> referenced in 13th Century monastery records from Siena as "honey  
> and pepper cakes", but there is no period recipe for this variant  
> although it is similar to contemporay lebkuchen and gingerbread.   
> There is a a period recipe for the more bread-like variant under the  
> name panpepato.
> Bear
>> Does anyone have a comment about this?
>> http://www.huffingtonpost.com/anneli-rufus/medieval-energy-bars-they_b_1229459.html
>> Liutgard

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