[Sca-cooks] Pan Pepato - was Interesting artilce-
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
> 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,
> mettono dentro di piu sorti di spetie, & a Venetia lo chiamano pan
> 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
> 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,
> 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
> 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
> 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
> is almost only one, and one makes it thus that is, one takes flour,
> 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
> 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 : -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.
>> Does anyone have a comment about this?
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