Pane coi santi
Traditional Italian fruit bread
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Pane coi santi is a traditional Italian fruit bread.[1]: 51 It is baked in a wood-fired oven and is eaten at about the time of I Santi on 1 November and I Morti on the following day. It is a speciality of Siena and the Maremma, and is among the products of Tuscany with prodotto agroalimentare tradizionale status.[2]
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| Type | fruit bread |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | bread dough, olive oil, raisins, walnuts |
| Variations | figs, dates, almonds, honey, pine kernels |
History
Pane coi santi is a traditional Italian regional product, strongly associated both with the city of Siena and with the feast of I Santi on 1 November and I Morti on the following day.[3]: 89 [4]: 66 George Gissing wrote in his diary for 1 November 1897: "At Siena (and here only) they eat to-day a kind of very plain plum-cake called Pane coi santi".[5]: 452
Preparation
The traditional ingredients are flour, olive oil, raisins and walnuts.[4]: 66 Other ingredients may include almonds, pine kernels, honey, figs and dates.[6]: 172 [7]: 152
The flour is used to make a leavened bread dough, into which the other ingredients are then mixed.[6]: 172 It is then formed into a low round or oval loaf and baked in a wood-fired oven. The result is fragrant, of a moderately dark brown, and fairly soft.[3]: 89