Description
Pampapato di Ferrara PGI or Pampepato di Ferrara PGI is a round bakery product with a flat base, obtained with a mixture of flour, candied peel, dry fruit, sugar, cocoa powder and spices, and covered with extra dark chocolate.
Production Area
The production area for Pampapato di Ferrara PGI falls within the entire territory of the Province of Ferrara, in the Emilia Romagna region.
Production Method
The following ingredients must be used in the preparation of Pampapato di Ferrara PGI: type 0 wheat flour, candied orange, lemon and lime peel, roasted sweet almonds with their skin, granulated sugar, cocoa powder, nutmeg and cinnamon, rising agents and water. The optional use of wildflower honey and toasted hazelnuts is also permitted. The process begins by dissolving the sugar in water. The liquid solution is then added to the other ingredients together with the water and they are mixed mechanically for 35-45 minutes, until a homogeneous mixture is obtained. The dough is then portioned and shaped until it has the typical “spherical-cap” shape. It is then baked in the oven at 180-220°C for 15-90 minutes, depending on the size of the product. Once cooked, the product is left to age in special rooms with a humidity level of between 75 and 90% or immersed in an orange-infused alcohol solution. Once the aging process is complete, the product is covered with melted extra dark chocolate.
Appearance and Flavour
Pampapato di Ferrara PGI has a circular “spherical-cap” shape, with a flat base, convex surface and a height ranging from 1.5 to 8 cm. It weighs between 10 g and 3 kg. Externally it is brown, dark and glossy thanks to the covering of dark chocolate. The paste is compact with air bubbles and well-distributed dried and candied fruit throughout. The contrast between the crunchiness of the chocolate covering, the dried fruit and the softness of the paste is particularly pleasing to the taste. The fragrance and taste are dominated by the chocolate, which overlaps with spicy notes, especially nutmeg and cinnamon, candied fruit and toasted almonds.
History
The origins of Pampapato di Ferrara PGI date back to the XVI century and are linked to the cloistered nuns of the Corpus Christi convent in Ferrara, who prepared a type of spicy bread to give as a gift to the high priests during the Christmas period. At the end of the sumptuous noble banquets that took place at the Court of Estense, it was tradition to serve a bread-like cake made with spices. Pampapato di Ferrara gained prestige over time, so much so that it was considered worthy of the Pope, the reason for which it was shaped like a cardinal's hat. In fact, the etymology of this cake and the coexistence of two designations -Pampapato di Ferrara and Pampepato di Ferrara - seem to originate from this custom and the use of spices. The more recent dark chocolate covering, an unknown ingredient in 1500, was a luxurious and much appreciated variation introduced by a pastry chef in Ferrara in 1902.
Gastronomy
Pampapato di Ferrara PGI is a typical Christmas delicacy, although it is also eaten year-round. It is best eaten when it is fresh and soft.
Distinctive Features
The presence of spices and the dark chocolate covering characterise the taste and smell of Pampapato di Ferrara PGI, which is distinguished by the richness of the ingredients and sumptuousness flavours. It is one of few confectionary products that are fat-free: no milk, butter, oil or lard, although it contains Omega 3 thanks to the dry fruit.
