The Bisciola Valtellinese, also known as Pan di fichi or Valtellinese Panettone, is a traditional baked dessert customarily prepared during the Christmas period. It is believed that its origins date back to the late 1700s when Napoleon invaded northern Italy passing through Valtellina. Its preparation uses simple ingredients: all-purpose flour and whole wheat flour, fresh yeast, sugar, butter, dried figs, walnuts, raisins, and egg. It is served in thin slices paired with whipped cream or with a splash of grappa. Follow the instructions and prepare it with me…
Other traditional Christmas recipes
- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Christmas, Autumn, Winter
- Energy 390.27 (Kcal)
- Carbohydrates 64.80 (g) of which sugars 27.03 (g)
- Proteins 9.47 (g)
- Fat 11.75 (g) of which saturated 3.18 (g)of which unsaturated 2.12 (g)
- Fibers 4.62 (g)
- Sodium 52.35 (mg)
Indicative values for a portion of 114 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
- 2 1/2 cups all-purpose flour
- 1 2/3 cups whole wheat flour
- 0.88 oz fresh yeast
- 2/3 cup water (warm)
- 3 1/2 tbsp butter (soft)
- 2/3 cup raisins (soaked in water or liquor)
- 1 cup walnut kernels
- 2/3 cup dried figs
- 3/4 cup granulated sugar
- 1 egg
- 1 egg yolk (to brush on top)
- 1 tbsp milk (to add to the egg yolk)
- 1 pinch salt
Tools
- Food Scale
- Bowl
- Parchment Paper
- Brush
- Cling Film
Steps
Crumble the fresh yeast in a large bowl and dissolve it with 2/3 cup of warm water. Add the mixed flours and absorb the yeast. Combine the very soft butter, a pinch of salt and try to knead (do not worry if it seems dry). Add the squeezed and patted dry raisins, knife-chopped walnuts, figs cut into pieces, and sugar.
Mix a little and pour in the egg (I prefer to beat it first with a fork). Pour the mixture onto the pastry board, finish kneading, or put it in a stand mixer with a hook and work for a few minutes. Transfer the dough to a buttered bowl and let it rise in a warm environment for 3 hours covering with cling film. After resting, knead again making some folds, shape into a loaf or baguette, and place on a narrow baking sheet with parchment paper underneath. Let rise until doubled (I let it rise for 7 hours). Preheat the static oven to 350°F, and as soon as it reaches the temperature, brush the surface of the Bisciola with the egg yolk and milk.
Bake at middle height for 40-45 minutes, checking. Once cooked, leave it for another 5 minutes with the door ajar then take it out of the oven and let it cool on the rack. Once cold, cut into slices with a serrated knife.
Storage
The Bisciola Valtellinese is stored closed in a tin or under a dome.
Bisciola is delicious for breakfast dipped in milk.
FAQ (Questions and Answers)
What are the ingredients for making Bisciola Valtellinese?
The ingredients are very simple: all-purpose and whole wheat flour, raisins, walnuts, dried figs, sugar, butter, and egg.
What should be the oven mode for baking Bisciola Valtellinese?
The oven should be static at 340°F for baking.
