The PAN DI RAMERINO, typical of Tuscany where “ramerino” means “rosemary”, is a small loaf with a crisp surface, a soft interior, rich in aromas and golden in color. It is a real treat whose unmistakable fragrance, given by the meeting of rosemary with olive oil and raisins, turns into a pleasant contrast of flavors.
You can eat it on its own or serve it with cured meats. Their sweetness pairs perfectly with salami and prosciutto, balancing and at the same time enhancing their flavors. As with all regional recipes, the pan di ramerino recipe varies from town to town 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 used to be sold even to churches which, after blessing it, gave it to the faithful in exchange for an offering. Pan di Ramerino therefore became a sort of blessing: the cross-shaped cuts, although made to help with leavening, also gave this flavored loaf a religious connotation.
Today it can be found all year in bakeries in Florence, but for Florentines it is still a tradition to eat it on Holy Thursday.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 20 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 type 00 flour (all-purpose)
- 1 tsp active dry yeast
- 3 fl oz water (warm)
- 3 1/2 tbsp extra-virgin olive oil
- 8 sprigs rosemary (needles only)
- 3 1/4 tbsp sugar
- 3/4 tsp salt
- 2/3 cup raisins
- 1 fl oz water
- 1 oz sugar
For making Pan di Ramerino you will need
- 1 Bowl
- 1 Small saucepan
- 1 Small bowl
- 1 Baking sheet
- Plastic wrap
- Parchment paper
- 1 Brush
Preparation of Pan di Ramerino
The preparation of PAN DI RAMERINO is quite particular but at the same time really simple.
Place the olive oil and the rosemary needles in a saucepan and heat over very low heat for 10 minutes, taking care not to let the oil fry. If it starts to sizzle, 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, the sugar and the salt.
Pour in the water with the yeast and the oil and begin to combine the ingredients. If you are using a 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 dough. If you are using a 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 hasn’t risen much — that’s how it should be.
Turn the dough out onto the work surface, form a log and from this divide into many pieces of dough weighing 3 oz (about 86 g).
Shape the pieces into rounds, place them on a baking sheet lined with parchment paper and make cuts on the surface with a sharp knife. Cover and let rise for another 1 hour.Brush the rolls with some oil and bake in a preheated conventional (no fan) 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 the water and sugar for 2 minutes. This will give the breads a beautiful glossy finish.
Storage
At room temperature
Wrap the pan di ramerino in plastic wrap or place it in a tightly closed food-grade plastic bag.
Alternatively, use a glass cake dome.
It keeps well for 2-3 days at room temperature, in a cool, dry place (not near heat sources).
In the freezer
To store it longer, you can freeze it.
Wrap each roll individually in plastic wrap and then put them in a freezer bag.
They keep for 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.
Reheating before serving
A light reheating in the oven (5–7 minutes at 302°F) makes them crisper, as if just baked — perfect with a drizzle of honey but also savory with a piece of Tuscan cheese.
