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Latest comment: 13 years ago3 comments3 people in discussion
Firstly, the original panforte, according to people who sell it in Siena, did NOT contain black pepper. "Panpepato" is a variation which does; it came later and has that name because it is different. It is one of the many typical variations, among which are "Margerita" (more sugar, fewer spices), chocolate, marzipan, etc.
The traditional panforte contains almonds, candied orange and citron peel, sugar, and a mixture of spices. Recipes in the book Cucina Toscana include huge amounts of coriander and smaller quantities of mace, nutmeg, and cloves. Of course there are recipes which include cinammon as well but coriander seems to be the dominant note. — Preceding unsigned comment added by 2.158.38.7 (talk) 17:13, 28 April 2013 (UTC)Reply
It would be great if we could try to get something about how the dish was originally made and what the ingredients were; I very much doubt 13th century Europeans had chocolate to mix into it. Matt Deres (talk) 18:55, 10 February 2008 (UTC)Reply
IF anyone is minded / able to respond to this, might it be worth while also to update the wiki cookbook? Right now I do not find anything about panforte in it, so here's a link to something on ... um ... Saumagen
