The PAN ROZZO is a delicious typical cake from Abruzzo, simple but truly special, traditionally prepared during the Christmas season. It is especially widespread in the eastern area of the region.
Its domed shape and the glossy dark chocolate coating enclose a soft, very fragrant center made with semolina, almonds and orange zest: a simple but irresistible combination, immediately evoking the atmosphere of a genuine, family Christmas.
Each slice is a journey into Abruzzese tradition, a tribute to old peasant recipes reinterpreted with elegance. Perfect as a dessert for special occasions or as a homemade gift, it wins you over with its intense flavor, soft texture and that enveloping chocolate aroma. A timeless classic that smells like home and celebration.
It is said that it was conceived and prepared in 1920 by Luigi D’Amico, owner of a pastry workshop in Pescara. D’Amico had the idea of creating a cake resembling a rustic bread also called pane rozzo (from which the name “Pan rozzo” is derived), which was a semi-spherical loaf made by farmers from cornmeal and intended to be kept for many days.
D’Amico was inspired by the shape and colors of this bread and reproduced the yellow of cornmeal with that of the eggs, to which he added almond flour; the dark color given by the charred crust of bread baked in a wood-fired oven was replaced with a chocolate coating.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6-8 people
- Cooking methods: Oven (conventional)
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 6 Eggs (medium, room temperature)
- 1 cup Granulated sugar ((about 200 g))
- 2 cups Almond flour (about 1 tbsp + 1 tsp extra (about 200 g))
- 7/8 cup Semolina ((about 150 g / 5.3 oz))
- 1/4 cup Sunflower oil (4 tbsp (60 ml))
- 1 Lemon (zest)
- 2 tbsp Amaretto (liqueur) (or Zibibbo)
- 7 oz 70% dark chocolate ((about 200 g))
- 2 tbsp Sunflower oil (or about 3 tbsp (40 g) butter)
Tools
- 1 Mold
- 2 Bowls
- Electric beaters
- 1 Spatula
- 1 Small bowl
Preparation
Preparing the PAN ROZZO is really very simple.
First of all, separate the yolks from the whites, placing them in two different bowls.
Beat the yolks with the sugar until you obtain a frothy, pale mixture. At this point add the lemon zest, the oil and the liqueur and fold them into the mixture.
Now add the dry ingredients: the almond flour and the semolina.
Whisk the egg whites until stiff with a pinch of salt and gently fold them into the batter, mixing from top to bottom.
Butter and flour a classic dome-shaped mold and pour the prepared batter into it.
Bake in a preheated conventional oven at 338°F for about 45 minutes. To check doneness insert a skewer into the center of the cake: if it comes out dry, the cake is ready.
Once baked, let it cool for 10 minutes, then gently invert it onto a rack and let it cool completely.
In the meantime prepare the CHOCOLATE GLAZE.
Melt the chocolate together with the oil in a bain-marie until smooth and lump-free.
Let it cool for 5 minutes then pour it over the cake starting from the center. Wait for the glaze to set and, if desired, decorate as you like.
