The PAN DI RAMERINO, typical of Tuscany where “ramerino” means “rosemary”, is a small loaf with a crisp crust, a soft interior, rich in aromas and golden in color. It is a genuine treat whose unmistakable fragrance, given by the meeting of rosemary with olive oil and raisins, turns into a delightful contrast of flavors.
You can eat it on its own or pair it with cured meats. Its sweet taste, in fact, pairs perfectly with cured meats: it both contrasts and helps to amplify and enhance their flavors. As with all regional recipes, the pan di ramerino recipe varies from city to city and even from family to family.
This sweet bread has origins closely tied to religion and, in fact, more than a simple sweet it has always been considered a devotional bread. It could happen that it was even sold to churches themselves which, after blessing it, gave it to the faithful in exchange for an offering. The Pan di Ramerino thus became a kind of blessing: the same cross-shaped cuts, although made to obtain better rising, conferred a sort of religious connotation to this flavored loaf.
Today it can be found all year round in the bakeries of Florence, but for Florentines it remains a tradition to eat it on Maundy Thursday.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 6 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 302.11 (Kcal)
- Carbohydrates 54.61 (g) of which sugars 22.74 (g)
- Proteins 5.83 (g)
- Fat 8.28 (g) of which saturated 1.12 (g)of which unsaturated 0.02 (g)
- Fibers 1.60 (g)
- Sodium 262.76 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Manitoba flour
- 1 cup all-purpose flour
- 1 tsp active dry yeast
- 3 fl oz water (warm)
- 3 1/3 tbsp extra virgin olive oil
- 2 tbsp rosemary (needles only)
- 3 1/4 tbsp granulated sugar
- 3/4 tsp salt
- 2/3 cup raisins
- 1 2/3 tbsp water
- 2 1/2 tbsp granulated sugar
What you’ll need for Pan di Ramerino
- 1 Bowl
- 1 Saucepan
- 1 Small bowl
- 1 Baking sheet
- Plastic wrap
- Parchment paper
- 1 Pastry brush
Preparation Pan di Ramerino
The preparation of the PAN DI RAMERINO is very particular but at the same time really simple.
Place the olive oil and the rosemary needles in a saucepan and warm over very low heat for 10 minutes, without letting the oil fry. If it starts to fry, remove it from the heat for a few seconds.
Then strain out the rosemary and let the oil cool to lukewarm.
Meanwhile, soak the raisins in cold water for 10 minutes.
Dissolve the yeast in the warm water. In a large bowl or in the bowl of a stand mixer, mix the flours, sugar and salt.
Pour the water with the yeast, add the oil and begin to combine the ingredients. If using a stand mixer, use the paddle attachment.
Add the well-drained raisins, transfer the dough to a lightly floured work surface and knead for another 10 minutes until you obtain a compact, smooth ball. If using the stand mixer, continue with the dough hook.Transfer the dough to a bowl and let it rise, covered with plastic wrap, in a dry place for 2 hours. Don’t worry if after 2 hours the dough has not risen much; that is how it should be.
Turn the dough out onto the work surface, shape it into a log and cut it into pieces of dough weighing 86 g each.
Round the pieces of dough, place them on a baking sheet lined with parchment paper and make slashes on the surface with a sharp knife. Cover and let rise again for 1 hour.Brush the rolls with oil and bake in a preheated static oven at 392°F for 25 minutes or until they are golden on top.
Once your pan di ramerino is baked, remove it from the oven and, while still warm, brush it with a syrup made by boiling water and sugar for 2 minutes. This will give the rolls a nice glossy finish.
Storage
At room temperature
Wrap the pan di ramerino in plastic wrap or place it in a sealed plastic food bag.
Alternatively, use a glass cake dome.
It keeps for 2-3 days at room temperature, in a cool, dry place (not near heat sources).
In the freezer
To keep it longer, you can freeze it.
Wrap each roll individually in plastic wrap and then place them in a freezer bag.
They keep up to 2 months.
To enjoy them, simply thaw at room temperature or heat for 40 seconds in the microwave or for a few minutes in a warm oven (248°F) to restore their aroma.
Reheat before serving
A light warm-up in the oven (5-7 minutes at 302°F) makes them crispier, as if just baked — perfect with a drizzle of honey or served savory with a piece of Tuscan cheese.
