Day 102 of My Italian Learning Journal*
As Christmas festivities approach, I was wondering about what sweet breads are served in Italy. After a short search on the Internet, I found a few examples: pandoro, pandolce, panforte, panpepato, panettone, and pangiallo. Obviously, the "pan" part of the names indicates "bread."
In the Hispanic culture there are also sweet breads called "pan dulce" in Spanish. One variety is called "conchas" because they resemble sea shells, as in the photo. These sweet breads are actually available and purchased everyday.
- Pandoro: a star-shaped sweet Christmas bread from Verona.
- Pandolce: a variety from Genova.
- Panforte: actually a chewy, dense fruitcake from Siena.
- Panpepato: not a bread but a heavy gingerbread cake dating back to 15th century Ferrara.
- Panettone: from Milan, a sweet, dome-shaped bread loaf with raisins and candied citrus peels.
- Pangiallo: from Rome and the Lazio region, a golden yellow bread filled with nuts, raisins, spices, and candied fruit.
- Il Tronchetto di Natale: from Piedmont, a dessert made with: eggs, butter, mascarpone, chestnut cream, brandy, cream, chocolate. It is a "calorie bomb."
- Lo Zelten: from Trentino Alto Adige, fruit and spicy bread, prepared only during the Christmas period.
- I Ricciarelli: from Tuscany, Christmas biscuits with almonds, vanilla and cinnamon.
- Il Torrone: from Lombardy - Cremona, a bread prepared with honey, egg whites and dried fruit.
[ Grazie a mikael-sixsix ]
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*Note: This is my personal journal of daily practice in learning Italian. I welcome Italian grammar corrections. Grazie.