ITALIAN ‘PEPPERED BREAD’

A Traditional Christmas Treat for Unwrapping Presents

Italian Panpepato, or "peppered bread," is a traditional Christmas sweet that originates in Central Italy. Despite its name, Panpepato is not a savory bread—it is a sweet and spiced, dense loaf, a festive delight that combines bold flavors and an unmistakable aroma. The "pepper" in its name refers to the warm spices, such as black pepper, cinnamon, and nutmeg, that give it a distinct flavor.  

This dairy-free and vegetarian-friendly treat is perfect for unwrapping presents on Christmas morning, enjoyed alongside a cup of coffee, or vin santo (sweet Italian wine). Its robust and aromatic qualities make it an excellent pairing with cheeses or dried fruits on a festive platter, and it can even double as a homemade edible gift for friends and family.  

Traditionally baked into rustic, round shapes, Panpepato symbolizes abundance, warmth, and togetherness during the holiday season. Its long shelf life allows it to be prepared well in advance, making it a stress-free addition to Christmas celebrations.  

Panpepato is a nutrient-dense treat, thanks to its wholesome ingredients. Nuts provide healthy fats, protein, and essential minerals, including magnesium and zinc; dried fruits add natural sweetness and are a great source of fiber, iron, and antioxidants. The spices not only enhance flavor but also offer anti-inflammatory and digestion-boosting properties.  

This sweet avoids heavy creams or butter, making it lighter while still providing energy from its natural sugars and nuts. Enjoyed in moderation, it’s the perfect balance of festive indulgence and nourishment.   If you are nuts for nuts try our other recipes Caprese Cake and Genoa-Style Pesto.

A little history

The roots of Panpepato stretch back to the Middle Ages, when it was created by monks as a special treat for holidays and celebrations. Ingredients like spices and dried fruits were luxurious items at the time, often brought to Italy through trade routes, particularly from the East. The use of black pepper and cinnamon symbolized wealth and exotic flavors, making Panpepato a prized dish during the festive season.  

It is believed that Panpepato originated in Terni (Umbria) in the heart of Italy, where its spiced sweetness was seen as a symbol of good luck and prosperity. Over time, variations of the recipe spread throughout the country, with each region adding its unique twist while keeping the rich tradition alive.  

Today, Panpepato remains a staple on Italian Christmas tables, celebrated for its rustic charm and connection to Italy’s culinary past. It’s enjoyed not only for its delicious taste but also for the sense of history and tradition it carries with every bite.

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INGREDIENTS👇🏻

• 50g | 1.8oz walnuts

• 50g | 1.8oz almonds

• 50g | 1.8oz hazelnuts

• 50g | 1.8oz raisins

• 100g | 3.5oz dark chocolate

• 1 tbsp cinnamon

• 20g | 0.7oz plain flour

• 60g | 2.1oz blossom honey

• 1 tbsp of water

• Nutmeg

• Black pepper

• A pinch of sea salt

The recipe step by step

1. Deshell the walnuts, almonds and hazelnuts and toast them lightly in a pan for 3-4 minutes on low heat

   
   

2. Wrap in a kitchen towel a third of the toasted nuts and smash them roughly

   
   

3. Mix them back with the rest of the nuts

   
   

4. Soak the dried raisin in water until they rehydrate, and chop the dark chocolate into small, rough pieces

   
   

5. In a bowl mix the nuts with the dark chocolate and add cinnamon, nutmeg, a generous scrunch of black pepper and a pinch of sea salt

   
   

6. Squeeze the extra water out of the rehydrated raisins and add them to the mix

   
   

7. In a pot add the blossom honey to a table spoon of water and slowly bring to a boil, making sure not to burn the syrup

   
   

8. Add the warm syrup to the bowl and fold thoroughly to amalgamate all components

   
   

9. Add the flour little by little and stir it in thoroughly

   
   

10. Move the mix onto a baking tray lined with parchment paper

    
    

11. Press it by hand into a dome shape, making sure to push out any air pockets

    
    

12. Bake for 15 minutes at 170°C | 338°F, with the fan on

    
    

13. Let the ‘Panpepato’ cool down fully on the baking tray before removing and cutting into biscotti-like slices

    
    

14. Serve with a glass of port or Vin Santo…and enjoy! 😋