Pampepato is a delicious traditional dessert from Emilia-Romagna, particularly appreciated during the Christmas season. It is a dough made from flour, sugar, almonds, cocoa, citrus peels, candied fruit, and spices such as nutmeg, cloves, and cinnamon. After baking, the pampepato is coated with a chocolate and butter glaze, giving it an intense and irresistible flavor.
Mix the flour with the sugar, whole or coarsely chopped almonds, a mince of blanched citrus peels, diced candied fruit (optional), cocoa, a pinch of salt, nutmeg, crushed cloves, cinnamon, and water until a firm and uniform dough is formed.
Bake the dough on a buttered baking sheet, shaping it into a dome, and let it cook for an hour and a half at low heat.
When the dome is cold, brush with melted chocolate until it is covered with a chocolate crust.
Cake mold
Store the pampepato in a cool, dry place, preferably in a tin box or an airtight container.
Pampepato is a typical Christmas dessert originating from Emilia-Romagna, particularly widespread in the provinces of Ferrara and Modena.
Italia
| Energy (kcal) | 411.74 |
| Carbohydrates (g) | 67.91 |
| of which Sugars (g) | 38.43 |
| Fat (g) | 12.29 |
| of which Saturates (g) | 1.27 |
| Protein (g) | 9.69 |
| Fiber (g) | 3.88 |
| Sale (g) | 0.02 |
