Panforte is a flat, dense cake created in Siena, Italy during
the medieval era. Flavored with dried fruits, nuts, honey, citrus
zests and a variety of spices, these cakes have a long shelf life and a
rich, complex flavor that satisfies with only a tiny slice. Indeed,
they are so nutrient and energy dense that they were the preferred
travel food of Italian soldiers during the Crusades.
Panforte Panpepato is somewhat similar to Panforte Margherita, but
is more heavily spiced (though not spicy), in the style of panfortes
before Panforte Margherita was developed. To make it, candied fruit,
almonds, and honey, are blended with strong autumnal spices - cinnamon,
nutmeg, cloves, mace and coriander.
This panforte di Siena is produced by Pasticceria Marabissi, a third
generation family-run pastry business in Chianciano Terme (Province of
Siena) that is considered the most prestigious producer of true
Panforte di Siena in Italy. Marabissi is committed to making each of
their panforte cakes by hand using traditional methods and the finest
Italian ingredients. Their panforte has won many national awards.
Note: Under the outer packaging & the inner paper ring, the bottoms of panforte are
traditionally wrapped in wafer paper (aka "rice paper" although not
always rice) to keep them from sticking. This does not need to be pulled
off of the cake prior to consumption…it is edible!
Ingredients: Candied fruit 30% (melon peel, orange peel,
glucose, sugar, acidifying agent: citric acid), almonds 29%, sugar,
wheat flour, honey, spices (cinnamon, nutmeg, cloves, coriander, mace),
starch wafer (potato starch, vegetable oil).
Contains wheat flour & almonds, may contain traces of eggs and milk products.