Pampepato ferrarese
Pampepato ferrarese is a traditional Emilian Christmas sweet—dense and spiced, rich with dark chocolate, almonds, and a fascinating blend of spices like cinnamon and black pepper. Covered with a dark chocolate glaze, it represents a masterpiece of medieval Ferrarese pastry-making, where spices were considered precious ingredients.
Preparation
- 1
Finely chop the cloves and mix them in a bowl with cinnamon, black pepper, and salt.
- 2
Melt the dark chocolate with butter using a double boiler, then add the warm honey, stirring gently.
- 3
Add the chopped almonds and candied orange zest to the chocolate and butter mixture.
- 4
Incorporate the sifted flour along with the spices, mixing until you achieve a homogeneous and compact dough.
- 5
Transfer the dough onto a baking sheet lined with parchment paper, shape it into an even layer, and adjust the thickness to about 2 centimetres.
- 6
Bake at 180°C for approximately 45-50 minutes, until the sweet is dry on the surface but still soft inside.
- 7
Allow the pampepato to cool completely on the baking sheet, then transfer it to a serving plate.
- 8
Prepare the glaze by melting the dark chocolate using a double boiler and spread it evenly over the surface of the sweet with a spatula.
- 9
Allow the glaze to set at room temperature, then cut the pampepato into square or rectangular portions.
Chef's Tips
The consistency of pampepato should be dense and compact: if the dough seems too dry, add a few tablespoons of honey. This sweet keeps in an airtight container for about a week, and its flavour intensifies over the following days.