The Sanseverese Pan Drion is one of the traditional desserts of San Severo and has very ancient roots.
It is very similar in taste and shape to the Parrozzo also because transhumance ties us to the nearby Abruzzo, and therefore there are many recipes that are similar in ingredients. However, it differs from the latter by the presence of amaretti in the dough, in addition to almonds, eggs, sugar, etc.
The pan drion takes its name from the ancient city of San Severo Castel Drione, meaning a land rich in oaks, and from our land, it has the fragrance of almond orchards of which the Tavoliere is full.
There have also been local poets and artists like Andrea Pazienza who dedicated odes and poems to it.
So, as I was saying, this is a dessert rich in flavor and fragrances given by almonds, amaretti, and optional orange zest, then covered with dark chocolate.
If you’re curious to try this traditional recipe, get some excellent almonds and all the other ingredients, and bake your Sanseverese Pan Drion.
In the recipe, I list the full doses, but I made the pan drion by halving the doses (it comes out slightly lower if, like me, you use the 24 cm mold)
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Puglia
- Seasonality: Christmas
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/4 cups extra virgin olive oil
- 5 1/4 oz amaretti
- 5 1/4 oz almonds (with skin)
- 10 bitter almonds
- 1 cup potato starch
- 6 eggs (medium)
- 2 packets baking powder
- 1 small glass milk
- 9 oz dark chocolate
- to taste crushed amaretti
- orange zest (grated)
Tools
- Electric Whisk
- 1 Spatula
- 1 Bowl
- 1 Mold dome-shaped
Steps
– If you use eggs that are NOT cold from the fridge, they will whip faster.
– PREHEAT THE OVEN TO 355°F (STATIC OR FAN)
– Finely chop the almonds (bitter and not) then the amaretti and set aside.
– Sift the flour, starch, and baking powder and set aside.
– Pour the eggs, oil, and sugar into the bowl and whisk until the mixture is light and fluffy; then add the dry ingredients and mix (I prefer to use the spatula to prevent the powders from flying everywhere with the whisk)
– After mixing the powders well, pour in the previously chopped almonds and amaretti. Mix well and add the milk. (if you choose to add the orange zest, this is the moment)
– Pour the dough into the greased and floured mold and bake for about 40′ – the toothpick test always applies. Out of the oven, wait a few minutes and then turn the cake over onto a rack to cool.
– Meanwhile, as the cake cools, melt the chocolate in a double boiler or microwave and then glaze it. Decorate as desired with some coarsely crushed amaretti.
Storage:
The pan drion cake keeps well in a glass dome in the pantry.
FAQ (Questions and Answers)
For any doubts, read here:
– Can I use butter instead of oil?
– Yes, 300 g of melted and cooled butter.
– I couldn’t find bitter almonds, can I omit them?
– If you want, you can use a bit of almond essence… or omit it.
– Can the amount of sugar be reduced?
– You can remove 20 to 50g
– I saw you put aluminum foil under the pan, why?
– The aluminum foil helps me catch any dripping chocolate without making a mess. Once it hardens, I can save it and reuse it.
