Certosino di Bologna: the traditional Christmas dessert from Emilia

Il Carthusian of Bologna, also known as “Panspeziale”, is one of the oldest and most representative Christmas desserts of Emilia-Romagna. Born in the Middle Ages as a recipe of pharmacists (called speziali), it was then perfected by the Carthusian monks, who made it the symbol of the Christmas holidays in Bologna. This dessert is a riot of flavors: honey, candied fruit, almonds, spices and chocolate come together in a rich, compact and fragrant cake, perfect to enjoy during the holidays.

Certosino di Bologna, ingredients and recipe

To prepare an authentic Carthusian of Bologna, you will need some essential ingredients: 300 g of 00 flour, 250 g of honey, 100 g of sugar and roughly chopped dark chocolate (50 g), to which are added 200 g of candied fruit such as orange and citron, almonds (100 g) and 60 g of pine nuts.

And again, a teaspoon of cinnamon powder, 1/2 of nutmeg, 10 grams of bitter cocoa, a sachet of baking powder, a small glass of aniseed liqueur if you like, and a pinch of salt.

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To begin with, melt the honey in a saucepan over low heat until it becomes fluid, then remove from heat and mix with sugar. Once cooled, add the sifted flour together with the yeast, spices, cocoa and salt.

At this point, add the dark chocolate, the almonds, pine nuts and candied fruit. Work the mixture until you obtain a smooth dough, which you can soften with a little warm water or anise liqueur, if necessary.

Recipe and tips

Pour the mixture into a greased and floured cake pan, or one lined with baking paper, and level the surface well. Decorate with whole almonds, pine nuts and pieces of candied fruit to make it even more inviting. Bake the Certosino in a preheated oven at 160°C for 40-50 minutes, checking the cooking with a toothpick that must come out dry.

Once cooked, let the cake cool completely, then wrap it in tin foil and store it in a cool place.

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Certosino improves as the days go by, becoming even richer and more aromatic: for this reason it is perfect to prepare a few days in advance of the holidays.

This dessert represents much more than a simple recipe: it is a true experience of taste and tradition that brings to the table the history of Bologna. Serve it with a glass of Passito or Vin Santo to end the Christmas holidays with sweetness and authenticity.