Panforte 250 g

Marabissi for Antonio Mattei

• Description

  Panforte is a traditional Christmas cake in Italy.
  
  Marabissi's Panforte is the result of processing and baking a dough made with quality ingredients: flour, candied fruit, almonds, sugar, honey and spices.
  The Panforte created by Marabissi for Mattei is a mix between the two most famous and well-known panfortes: The Panpepato and Panforte Margherita (which does not have caramelized sugars).
  The amount of caramel (it is actually caramelized sugar and not toppings or artificial flavours) was measured by listening and trying to satisfy the expectations of Mattei (Rolando Beramendi), as well as the mix of spices which is completely original compared to the spices commonly used for the production of Panforte itself, having included star anise and allspice.
  
  The result is a pleasant mix of elegant and balanced spices, in a refined wrapping with our classic hand-tied blue string.
  
  Each Panforte is unique and different from the others and the irregularity is given by the craftsmanship and the completely manual processing, for example you could recognize one of the last panfortes of the dough, by the fact that in this case the quantity of almonds visible on the surface would be very high; the last pieces become clearly more "precious" and delicious for the many almonds, but also a little more irregular since crushing this part of the dough by hand and completely "filling" the band is definitely more difficult than the first part of the dough itself.
  
  The icing sugar is deliberately NOT included in the package, to be able to taste the Panforte without additional ingredients that would change the recipe.
  
  It does not contain GMOs.
  
  As a perfect ending to a meal during the festivities, it pairs well with Vinsanto, Spumante, Aleatico, or Coffee.
  
  Each Panforte Marabissi for Antonio Mattei is packaged and tied by hand.

• History

  The 'melatello' ancient ancestor of panforte was certainly one of the first sweets manufactured in Siena, this was originally composed simply of honey and flour.
  
  From the 'melatello', the panpepato, the panforte and the rest of the family all came about in the following centuries. We are at the beginning of the 13th century and from the Far East arrived the first spices that entered as very precious goods in the convents and abbeys, in the pharmacies and in the homes of the rich. There are various legends handed down that take us back to the origin of the recipe of the first panforte (panpepato) and even if we cannot establish whether it was the lay pharmacist (apothecary) or the one of the convents who first formulated the ancient recipe, it is certain that from the gastronomic side, certainly, in the monasteries there is much news of ancient 'honeyed' and spiced breads and that only later the panpepatoes also made a fine show on the shelves of the apothecaries. Various other documents tell us about the variations that were made to panpepato over the centuries until reaching around the middle of the 15th century. When the apothecaries took the initiative and established that the real panpepato, the “good” one, should be prepared and sold only by them in their apothecaries.
  
  The first panforte factory was founded in Siena in June 1829 by the pharmacist Giovanni Parenti. Over time, Panpepato did not undergo any substantial changes and the ingredients remained more or less the same, until 1879, the year in which Queen Margherita visited the city of Siena. For this occasion, an apothecary prepared a panforte without the melon rind and with a covering of vanilla sugar instead of black pepper. The Sienese offered it to the queen as "Panforte Margherita", the name by which this "white" panforte, more delicate, is still known and marketed today. In May 2013, Panforte di Siena obtained the IGP certification.
  
  The black variant is distinguished by the presence of candied melon, the use of sugar instead of honey and the addition of pepper among the spices.
  
  The name Pan "Forte" probably derives from the fact that the fruit inserted into the dough tended to become "strong" over time (Tuscan, as with wine), the spices were therefore used as a preservative (covering) and the almonds were subsequently also used both to "soften" the taste ("strong" + "spices") and to make the dessert more pleasing to the eye and in any case enrich it with a healthy and rich ingredient.
  
  For three generations, Marabissi has been synonymous with passion for the art of traditional Italian pastry making. The history of Marabissi began more than sixty years ago with Tuscan 'cantucci' prepared according to an ancient recipe by Mrs. Jole.

• Ingredients

  Candied fruit 33% (orange peel, cytron peel, glucose-fruictose syrup, sugar, concentrate lemon juice), almonds 30%, sugar, wheat flour, invert sugar syrup, honey, spices, wafer (potato starch, acqua, sunflower oil).
  May contain eggs, soy, milk, walnuts, hazelnuts, pistachios and mustard.

• Sizes
  Width

  14 cm

  Height

  2.5 cm

  Depth

  12 cm
• Nutrition declaration
  Average quantity for

  100

  g

  ENERGY

  1672

  kj

  400

  kcal

  FAT

  of which saturates

  17

  g

  1.5

  g

  CARBOHYDRATE

  of which sugars

  55

  g

  43

  g

  FIBRE

  0

  g

  PROTEIN

  8.5

  g

  SALT

  0.08

  g