The Sanseverese Pan Drion is one of the traditional desserts of San Severo with very ancient roots.
Very similar in taste and shape to Parrozzo also because transhumance with neighboring Abruzzo connects us, and there are many recipes that are similar in ingredients, differing from the latter for 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 land rich in oaks, and from our land it takes the scents of the almond orchards which the Tavoliere is full of.
There have also been local poets and artists like Andrea Pazienza who have dedicated odes and poems to it.
So, as I was saying, it’s a dessert rich in flavor and fragrance given by almonds, amaretti, and optional orange zest, then covered in dark chocolate.
If you’re curious to try this traditional recipe, get some great almonds and all the other ingredients and bake your Sanseverese Pan Drion.
In the recipe I give you the full doses, but I made the pan drion by halving the doses (it comes out slightly lower if, like me, you use a 9.5-inch mold)
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The Briodoro: the brioche that looks like PandoroPandoro by Giorilli with li.co.li.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- 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 oz amaretti
- 5 oz almonds (with skin)
- 10 bitter almonds
- 1 cup potato starch
- 6 eggs (medium)
- 2 packets baking powder
- 1 shot glass milk
- 9 oz dark chocolate
- to taste amaretti (crumbled)
- orange zest (grated)
Tools
- Electric beaters
- 1 Spatula
- 1 Bowl
- 1 Mold dome-shaped
Steps
– If you use eggs that are NOT cold from the fridge, they whip faster.
– PREHEAT THE OVEN TO 350°F STATIC OR FAN-ASSISTED
– Finely chop the almonds (bitter and not) then the amaretti and set aside temporarily.
– Sift the flour, potato starch, and baking powder and set aside.
– Pour the eggs, oil, and sugar into the bowl and mix with the beaters until the mixture is light and fluffy; then add the dry ingredients and mix (I prefer to use the spatula to avoid the powders flying everywhere with the beaters)
– After mixing the dry ingredients 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 time)
– Pour the batter into the greased and floured mold and bake for about 40 minutes – the toothpick test always applies. Out of the oven, wait a few minutes and then turn the cake over onto a rack to cool.
– While the cake cools, melt the chocolate in a bain-marie or microwave and then glaze. Decorate as desired with some roughly crumbled amaretti.
Storage:
The pan drion cake is kept in a pantry under a glass dome.
FAQ (Frequently Asked Questions)
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 flavoring or omit.
– 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 the falling chocolate without making a mess. Once it hardens, I can keep and reuse it.
