November 1st in Siena territory brings with it the scent of Pan co’ Santi<\/strong>, a dessert that has come down to today from the Sienese peasant tradition and which involved the use of Tuscan bread dough enriched with walnuts, raisins, spices and pepper. Typically Autumnal ingredients at the base of the recipes of many traditional Tuscan desserts.<\/p>\n\n\n\n A recipe so ancient, that of Pan co’ Santi, that it has a different name for each and every bell tower in the Siena area. Also called pan dei morti<\/em>, pan dei santi <\/em>and in many other variations throughout the province, in the past each family had its own recipe <\/strong>because it was rigorously prepared at home for the All Saints Feast.<\/p>\n\n\n\n Nowadays, Pan co ‘Santi is made by small local bakeries and pastry shops, each with its own variant: those who use honey, those who don’t even add sugar, those who have reduced the use of pepper.<\/p>\n\n\n\n Giovanni Righi Parenti<\/strong>, considered the greatest expert in Sienese cuisine, gave an authoritative indication on the recipe in his book \u201cThe good eating. Or the old-fashioned cuisine<\/em>\u201c. Yet Pan co’ Santi maintains over time the characteristic of having a different flavor in every corner of Tuscany.<\/p>\n\n\n\n What is certain is that from the end of October and in November the tables of Siena province and Valdichiana Senese, both yesterday and today, cannot lack a piece of Pan co’ Santi with a characteristic dark brown crust, possibly combined with strictly local new wine or Vinsanto.<\/p>\n\n\n\n And if it was once considered a true delicacy made with seasonal products, namely walnuts and the just harvested dried grapes, today Pan co’ Santi is a true dessert. Its original and characteristic flavor makes it typical of the Tuscan tradition, even if not as famous as panforte or ricciarelli.<\/p>\n\n\n\n Starting from this time of year and with typically Autumnal ingredients, not only Pan co ‘Santi is made, but the most famous sweets of the Sienese tradition that have become so famous all over the world for their simplicity and characteristic flavor: panforte, cantucci, cavallucci, ricciarelli.<\/p>\n\n\n\n Among the traditional sweets of Valdichiana Senese, Valdichiana Eating has selected for you the Panforte of the Pasticceria Marabissi<\/a>. You can find it in the Festa tutto l’anno Box<\/a> (party all year long).<\/p>\n","protected":false},"excerpt":{"rendered":" DRIED FRUITS, GRAPES AND SPICES ARE THE TYPICALLY AUTUMN INGREDIENTS THAT MAKE SPECIAL THE DESSERTS OF THE TUSCAN TRADITION November 1st in Siena territory brings with it the scent of Pan co’ Santi, a dessert that has come down to today from the Sienese peasant tradition and which involved the use of Tuscan bread dough […]<\/p>\n","protected":false},"author":5,"featured_media":2365,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[243],"tags":[289,290,293,288,291,287,292,238],"class_list":["post-3183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tuscan-cuisine","tag-1-november","tag-pancosanti-2","tag-panforte-2","tag-traditional-tuscan-seets","tag-tuscan-recipes","tag-tuscan-sweets","tag-tuscan-traditions","tag-valdichiana-senese-2"],"yoast_head":"\nEvery occasion is an occasion of taste, and All Saints Feast is no exception<\/h3>\n\n\n\n
Not only Pan co \u2019Santi. Panforte, cantucci and ricciarelli from the best Sienese tradition<\/h3>\n\n\n\n