The Lazio Pangiallo is a traditional dessert typical of Lazio, especially linked to the area of Rome, historically prepared during the Christmas period and in particular for the feast of San Giovanni (June 24th).
It is a rich, very aromatic dessert, with dried fruits.
Main characteristics of Lazio Pangiallo:
• Compact and rich cake, without leavening.
• Filled with dried fruits (walnuts, almonds, pine nuts, hazelnuts, dried figs, raisins).
• With candied fruits (orange or citron).
• Flavored with spices such as cinnamon, nutmeg, and cloves.
• Sweetened with honey.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6Persons
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Christmas
Ingredients
- 2 cups flour
- to taste spices (cinnamon, ground cloves, nutmeg)
- to taste orange zest
- 2/3 cup honey
- 1.8 oz 60% dark chocolate
- 3.5 oz walnuts
- 1.8 oz almonds
- 1.8 oz pine nuts
- 1.8 oz dried figs
- 1.8 oz raisins
- 1.8 oz candied citron
- 1 egg yolk
Tools
- 1 Baking Pan 9 or 10 inches in diameter, 2 inches high
Steps
1. In a large bowl, mix the flour with the spices (cinnamon, cloves, nutmeg) and the orange zest.
2. Slightly warm the honey until it becomes fluid.
3. Add the honey to the flour and spices and mix well.
4. Add all the dried and candied fruits (walnuts, hazelnuts, almonds, pine nuts, figs, drained raisins, candied citron) and the chocolate pieces. Mix until a compact and homogeneous dough is obtained.
5. Transfer the dough to a cake pan or a tray lined with parchment paper, level the surface well.
6. Brush with the egg yolk.
7. Bake in a preheated oven at 350°F for about 30 minutes, until the surface is golden.
8. Let cool completely before cutting into slices.
FAQ (Questions and Answers)
What is the difference between Lazio Pangiallo and Tuscan Pangiallo?
Lazio Pangiallo has a softer texture.
The ingredients may vary depending on the areas and families, but it is less sweet and more spiced compared to the Tuscan version.Does Lazio Pangiallo resemble Pampeposo?
No, the recipe for Pampeposo is different: it is a typical Tuscan dessert, more similar to a spiced bread with wine and often raisins, while Pangiallo is richer in dried and candied fruits, with honey as the main sweetener.
So no, they are not the same, even though both are traditional Christmas sweets with spices and dried fruits but from different regions and with distinct ingredients and textures.Does Lazio Pangiallo resemble Genoese Pandolce?
Lazio Pangiallo, with its richness of dried fruits, candied fruits, honey, and chocolate, shares several affinities with the Genoese panettone (or Genoese pandolce), which is also a Christmas dessert rich in dried fruits and candied fruits, but with a softer and leavened base.
Pangiallo, on the other hand, is more compact and unleavened, while the Genoese pandolce/panettone involves natural yeast and a softer texture.
They are two similar desserts in terms of ingredients and Christmas spirit, but with differences in technique and texture!
