Leaving the warm season is the most difficult and, to ease this pain, nature presents us with a climate better suited to full-bodied foods and a variety of seasonal produce truly sensational, from mushrooms to chestnuts, truffles from grapes.
As if nature was not enough, the food culture of its own and takes out the windows of many bakers are filled a sweet dazzling in its simplicity, one of my absolute favorite. The
recipe is very simple and easy to repeat, this is nothing more than bread dough enriched with walnuts, raisins, sugar and lemon peel as well as a sprinkling of spices, in which each of you will indulge. The name of this delicacy
varies slightly depending on the area, but little changes if you called Pan co Saints, in Siena, or Pan de Santi, in Maremma, at the same time often varies the recipe slightly, with the addition of dried figs or other nuts, eggs or other ingredients.
In this past weekend I tasted two different interpretations of the same score: very soft and tasty the co Pan de Santi "The sweetness of Nanni, bakery and biscuit internationally renowned Buonconvento (Si) famous for his versions of gingerbread and Ricciarelli in addition to the wide variety of biscuits and almond biscuits.
Even more delicious, rustic and traditional one prepared by Baker Giuliani (Via Battisti 38, Torrenieri, Siena, Tel 0577.834288): the plot is full of raisins and nuts, so that the dough seems to have difficulty in rising, while the spicy, pepper black, is more marked to emphasize a strong personality and no real easy complacency. The literature would
associated with this sweet new wine, but since this does not fall my highest, I would recommend as a classic or a Vin Santo di Montalcino Moscadello.
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