Pampepato di Terni PGI

Description

Pampepato di Terni PGI or Panpepato di Terni PGI is a baked product obtained from the processing of dried fruit, chocolate, raisins, candied fruit, bitter cocoa, honey, coffee, spices, and flour.

Production Area

The production area of the Pampepato di Terni PGI is within the entire territory of the Province of Terni, and a few municipalities in the Province of Perugia, in the Umbria region.

Production Method

The first processing stage for making Pampepato di Terni PGI is melting the chocolate in a bain-marie, together with honey, cooked must and coffee. Cocoa, spices and flour are then added to the mixture, together with dried fruit toasted at 180 °C for 10 minutes. The batter is mixed and then divided to create dome-shaped portions of approximately 10 cm in diameter. These are baked for 5-25 minutes, depending on the size, at a temperature between 160 and 200 °C. Once cooked, they are left to cool for at least one night.

Appearance and Flavour

Pampepato di Terni PGI is round with a flat base and a convex surface. It has a diameter between 1 and 20 cm, a height of 1-10 cm, and a weight between 25 g and 1 kg. The outer surface is dome-shaped and dark brown, almost black, as is the inside; there is visible dried fruit on the surface and well-distributed candied fruit inside. It has a firm texture that is soft thanks to the softness of the ingredients and crunchy due to the toasted dried fruit. The aroma and flavour are dominated by the chocolate, dried fruit, candied fruit, and spices, especially cinnamon, pepper and nutmeg.

History

The origins of Terni panpepato, in terms of the composition of the ingredients – the same as those used today – date back to the sixteenth century, but it is believed that many of its basic aspects go back as far as the ancient Romans. The first evidence of a written recipe dates back to the nineteenth century, while the first reference to the professional production of panpepato was made in 1913, by the famous pastry chef Spartaco Pazzaglia. Panpepato has a humble history: for centuries it was made with what the rural economy permitted peasants to set aside throughout the year. In the 1920s, thanks to the growing education of the population, the name of the product also evolved. Initially known as "panpepato", it then became "pampepato". During the twentieth century, numerous traditional recipe books, food guides and tourist guides described pampepato as being a typical cake from Terni. One of the most important examples is the Italian Touring Club’s Food Guide, which in its first edition, dated 1931, mentioned “Terni da ricordare per il Pampepato natalizio” (Terni for its Christmas Pampepato).

Gastronomy

Pampepato di Terni PGI is a sweet cake typically eaten at Christmas, but in recent years it has also become popular throughout the rest of the year. It goes very well with local sweet wines and passitos, such as Rosso Orvietano PDO Aleatico, a fresh, sweet wine with a fragrance that can withstand the spices, or Montefalco Sagrantino PDO Passito, which has typical hints of ripe fruit and evident notes of jam, dried plum and cherry, hints of spices, long aromatic persistence, sweetness, and a tannic finish.

Marketing

The product is marketed as Pampepato di Terni PGI or Panpepato di Terni PGI. It is sold in single-product packets, whole or cut into slices between 0.5 and 1.5 cm thick. The cakes must be first wrapped in protective cellophane, parchment or other food-grade materials.

Distinctive Features

Pampepato di Terni PGI is a highly energetic cake that is rich in nutritional properties, as well as not containing any added food colouring or preservatives.