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Panpepato ternano
Traditional recipes

Panpepato ternano

Per 6 persone
15 min.
Cook time
20 min.


Typical of Terni, Panpepato (or Pampepato) is a dessert with very ancient origins. This round-shaped specialty is based on walnuts, hazelnuts, almonds, cinnamon, nutmeg, chocolate, honey and raisins: a real concentrate of energy that makes it, in fact, a very popular dessert during the Christmas period.
Each family uses a revised version of the traditional recipe which is also why it is considered a popular dessert.
Recently the Panpepato di Terni received the important recognition of PGI product - Protected Geographical Indication precisely for its typicality, for its ancient origins that date back to at least 1500 and for the strong link with the territory of the entire province of Terni and municipalities of Massa Martana, Marsciano, Todi, Fratta Todina, Montecastello di Vibio and Deruta.

First, soak the raisins and grate the dark chocolate. Then coarsely chop the hazelnuts, walnuts and almonds and collect all the dried fruit in a large bowl. Add the chocolate and candied fruit and mix well; at this point add the squeezed raisins, cinnamon, nutmeg and pepper and mix everything again. Add the honey to the mixture, which you have previously heated, and mix it with the other ingredients. Now add the sifted flour and mix all the mixture well until it becomes homogeneous. Wet your fingers with a little water, take half of the dough and make a loaf, then proceed with the other half. Then bake the loaves and cook them for 20 minutes at 175 degrees. It is preferable to serve the gingerbread after at least 24 hours.