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Pane coi santi

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Traditional Italian fruit bread

Pane coi santi
Alternative names
  • pan coi santi
  • pan co' santi
  • pan dei santi
Typefruit bread
Place of originItaly
Region or state
Main ingredientsbread dough, olive oil, raisins, walnuts
Variationsfigs, dates, almonds, honey, pine kernels

Pane coi santi is a traditional Italian fruit bread. It is baked in a wood-fired oven and is eaten at about the time of I Santi on 1 November and I Morti on the following day. It is a speciality of Siena and the Maremma, and is among the products of Tuscany with prodotto agroalimentare tradizionale status.

History

Pane coi santi is a traditional Italian regional product, strongly associated both with the city of Siena and with the feast of I Santi on 1 November and I Morti on the following day. George Gissing wrote in his diary for 1 November 1897: "At Siena (and here only) they eat to-day a kind of very plain plum-cake called Pane coi santi".

Preparation

The traditional ingredients are flour, olive oil, raisins and walnuts. Other ingredients may include almonds, pine kernels, honey, figs and dates.

The flour is used to make a leavened bread dough, into which the other ingredients are then mixed. It is then formed into a low round or oval loaf and baked in a wood-fired oven. The result is fragrant, of a moderately dark brown, and fairly soft.

References

  1. Michele Scicolone (1993). La Dolce Vita. New York: W. Morrow. ISBN 9780688111496
  2. Allegato al decreto PAT 2019 (in Italian). Ministero delle politiche agricole alimentari, forestali e del turismo. Accessed November 2021.
  3. ^ Luigi Cremona (2004). L'Italia dei dolci (in Italian). Milan: Touring Club Italiano. ISBN 9788836529315.
  4. ^ Giuseppe Rigutini, Pietro Fanfani (1864). Giunte ed osservazioni al Vocabolario dell'uso toscano (in Italian). Firenze: Cellini e C.
  5. George Gissing, Pierre Coustillas (editor) (1978. London and the Life of Literature in Late Victorian England: The Diary of George Gissing, Novelist. Hassocks: Harvester Press. ISBN 9780855277499.
  6. ^ Grazietta Butazzi, Tino Buazzelli (1988). Toscana in bocca. Palermo: La Nuova Edrisi. ISBN 9788878090118.
  7. Gino Cervi, Monica Maraschi (2005). Authentic Tuscany. Milan: Touring Club Italiano. ISBN 9788836532971.
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