Pangiallo Romano: Lazio's ancient winter dessert

Among the winter desserts of the Italian tradition there are ancient recipes, today little known, that tell stories of territory, seasons and symbols. Roman pangiallo It's one of them: a rustic, fragrant, and rich dessert, born in Lazio and associated with the winter season and holidays. Less famous than panettone and nougat, it's a true rediscovery for those who love traditional cuisine.

Origins and characteristics of Roman pangiallo

Pangiallo has very ancient origins, dating back to Roman times. It was prepared during the winter as a sweet wish, symbol of the sun and rebirth after the solstice. Its name derives from the intense yellow color of its surface, obtained thanks to the saffron, a precious and symbolic ingredient.

It is a compact, unleavened cake made from dried fruit, honey and citrus fruits, designed to last over time and provide energy in the colder months.

Pangiallo Romano is ideal for winter because nutritious, spicy and long-lastingIt is traditionally enjoyed at the end of a meal or accompanied by a glass of sweet wine, becoming the star of Lazio's festive tables.

Simple and traditional recipe

To prepare it you need 200 g of 00 flour, 10 g of fresh brewer's yeast, 150 g of sugar, 50 g of candied orange and 50 g of candied citron, 50 g of pine nuts, 50 g of walnuts, 100 g of almonds, 100 g of hazelnuts and 150 g of sultanas.

Add a teaspoon of ground cinnamon, 50 g of extra virgin olive oil, 2 egg whites, and 300 g of water to soften the raisins. For the final batter, add two sachets of saffron, a tablespoon of flour, a tablespoon of extra virgin olive oil, and about 40 g of water.

Start by soaking the raisins in 300g of warm water for about 30 minutes, then squeeze them dry. Dissolve the yeast in 40g of warm water. On a pastry board, mix the flour with the sugar and cinnamon, pour the yeast into the center and knead, adding the oil. Add the dried fruit, candied fruit, and raisins, working the mixture until smooth.

Shape two round loaves, place them on a baking sheet lined with parchment paper, and cover with plastic wrap. Let them rest in the turned-off oven for about 12 hours. Then, prepare the batter with flour, saffron, oil, and water, and brush the tops of the pangialli to achieve the classic golden brown color before baking.

Cook in a preheated static oven at 170°C for about 45 minutesWhen the pangiallo is golden brown and fragrant, remove it from the oven and let it cool before enjoying it.