Panpepato and Panforte from Siena

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Atypical from most Tuscan desserts, which rely on “poor” ingredients, the Panpepato, born in the Middle Age, is a “noble” cake due to the presence of pepper, a very prestigious and expensive spice which was used as a traded commodity instead of money. That’s why it was primarily produced in the monasteries, where plenty of spices were to be found since nuns and monks used them as drugs for treating patients. The remaining spices were used for producing this cake considered to be healthy: it was cooked in the oven then sold in shops, inns and taverns.
According to a still told legend, the famous battle of Monteaperti, in 1260, between Siena and Florence, was won by Siena because the Sienese soldiers, as opposed to their enemies, regained their strength thanks to the panpepato — famous for its energetic properties – and forced their exhausted enemies to retreat.
In 1700, panpepato evolved into Panforte “strong bread” and the pepper was eliminated from the recipe, replaced by spices and candied fruit, making its taste more delicate. But only by the end of 1800 did the most common version come to be: the white Panforte made in the event of Queen Margaret of Savoia’s visit in Siena, when candied fruit in lighter colors were used and the cake was topped with icing sugar. This lighter version was named after the Queen as “panforte Margherita” in her honor.

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