Description
Panforte di Siena PGI is a traditional Sienese confection made of dried and candied fruit, honey and spices, available in a white version (Bianco) covered with icing sugar, or a dark version (Nero) covered with spices.
Production Area
The production area of Panforte di Siena PGI is within the entire territory of the Province of Siena, in the Tuscany region.
Production Method
The mandatory ingredients for making Panforte di Siena PGI are: flour type 0; dried fruit (whole unblanched sweet almond); candied fruit (citron and orange peel for the white version, with the citron substituted with melon for the dark version); sugar; honey; spices (nutmeg and cinnamon); starch wafers for the base. Honey is optional in the dark panforte and sweet pepper is added to the spices, with the mixture also being used to cover the outer surface; white panforte is coated with icing sugar. The use of chopped hazelnuts, melon, vanilla and a blend of spices such as mace, pepper, pimento, coriander and cloves are optional for the white version; for the dark version, walnuts, citron, coriander, star anise, cloves, ginger, allspice and chilies can also be used in addition to the mandatory ingredients. The use of additives, colouring or preservatives is strictly prohibited. The ingredients are mixed together and the dough is then portioned and weighed; each portion is placed on starch wafer paper and wrapped with a band. The panforte is cooked in the oven at 200-230 °C for 13-45 minutes, depending on the size. Once cooled, the surface is coated with icing sugar (for the white version this can also be done just before eating).
Appearance and Flavour
Panforte di Siena PGI is round or rectangle, with a thickness of 14-45 mm and a variable weight of 33 g to 6 kg. It has a doughy consistency and there is moderate resistance on cutting. The white panforte is coated in a fairly thick layer of icing sugar, while the dark panforte is dark brown. The flavour is sweet, with an aftertaste of candied fruit and almond and hints of spice, the latter being delicate in the white panforte and extremely intense in the dark one.
History
The history of Panforte di Siena PGI dates back to the Middle Ages. In the Sienese countryside, bread that was rich in honey and spices was already being produced in 1200. However, the product only started to become well-known in the 1400s, mainly thanks to trading outside of the local area: as well as being appreciated in Rome, it was also considered a prestigious product in the most important European courts. The name was established in 1800s and this is when production left the confines of the spiceries and moved onto a much larger scale. White panforte was invented in 1879, in honour of Queen Margherita of Savoy who was visiting Siena for the Palio; this is why it is also called “Panforte Margherita”.
Gastronomy
Panforte di Siena PGI should be kept in a cool, dry place, and if the packet is well-closed after opening it will keep for a long time. In fact, the product has a very long shelf life. Originally a typical Christmas delicacy, today it is eaten year-round. It can also be used as an ingredient in original first and main course dishes.
Marketing
The product is marketed as Panforte di Siena PGI, in the following varieties: Bianco and Nero. It can be sold whole or in slices or segments (when the form is round), packaged in paper or thin cardboard, at times pre-wrapped with food-grade material.
Distinctive Features
Panforte di Siena PGI is probably the sweet product that best represents the Province of Siena. It has been known and appreciated since the Middle Ages, when Siena held a strategic position for spice trading along the Via Francigena: the characteristic flavour of Panforte di Siena PGI is the result of the abundant and skilful use of these spices.
