Pangiallo (or pancialle) is a sweet cake which belongs to the category of Gingerbread. The pangiallo, better known as Roman pangiallo is a typical cake of Lazio. Traditionally, the pangiallo was obtained by the mixture of dried fruit, honey and citrus confit, which was subsequently cooked and covered with a layer of egg batter. Until very recently in the preparation of pangiallo the Roman housewives put the kernels of the summer fruits (plums and apricots), dried and stored properly, instead of expensive almonds and hazelnuts. Lately to the pangiallo's ingredients were added also other products. A classical pangiallo should contain honey, almond, walnuts, pine nuts, raisins, plums, figs, hazelnuts and flour gently mixed with eggs which is cooked in the oven. The upper crust is cracked and split in a characteristic way (escarpment). The paste has a soft cellular structure and an unusually sweet and nuts' flavor. It is served as a desert with coffee, tea or other sweet and refreshing beverages.
It was, in fact, a custom of that time to distribute these golden cakes during the festival of the winter solstice in order to encourage the return of the sun. Its origins are in ancient Rome and more precisely during the Imperial Era. This Roman pangiallo has undergone numerous transformations over the centuries due to the expansion of territorial boundaries and the increase in communication between the Italians.
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Pangiallo Romano, anightinrome.blogspot.com