 |
 raditional confections often originate from
particular regions of Italy. A classic example,
Panforte, (strong bread) was originally a delicacy
of Siena, in Tuscany, and now enjoys wide
popularity throughout Italy. It too is shrouded in
legend. One tells that in 1205, serfs and tenants of
the Montecellesi nunnery were compelled to bring
the nuns spice and honey cakes as a measure of
the census. So delicious were these cakes that they
soon came into laymen's hands.
In those days, nunneries prepared
medicinal mixtures of herbs and spices; and later,
the concocting of these was assumed by the
speziali (chemists), and along with it, the
preparation of Panforte.
Thus, some of the most famous brands of Panforte today bear the names of ancient pharmacists'
families. Round in shape, Panforte's basic ingredients are fresh almonds, candied fruit (primarily
citrus), spices and honey. The most widely sold Panforte today is Panforte Margherita, named in
honor of Queen Margherita, wife of the Italian king Umberto I, and based on a recipe which gave
the cake a more delicate taste.
Today Panforte is enjoyed around the world, especially during the Christmas season. But
it can also add a note of especiality to meals year round. Though Panforte may be served with a
wide range of wines, in Italy it is particularly popular with Vin Santo, a sweet raisin wine with
origins in Tuscan monasteries.
|
|
|