Pampepato is a delicious traditional dessert from Emilia-Romagna, particularly appreciated during the Christmas period. It is a dough made with 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 that gives it an intense and irresistible flavor.
Mix the flour with the sugar, the whole almonds or coarsely chopped pieces, a chopped mixture of blanched citrus peels, the candied fruit cut into small cubes (optional), the cocoa, a little salt, the nutmeg, the crushed cloves, the cinnamon and the water until a firm and even dough is formed.
Bake the dough in a buttered baking sheet shaping it like a zuccotto, letting 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 in an airtight container.
Pampepato is a typical Christmas cake originating from Emilia-Romagna, particularly widespread in the provinces of Ferrara and Modena.
Italy
| 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 |
