Pampapato
Pampepato gives a unique sweet touch to Christmas lunch in Ferrara, after cappelletti in broth and salama da sugo with mashed potatoes.
It is a flattened cake made from a mixture of flour, candied fruit and dried fruit, caster sugar (or honey), bitter cocoa powder and spices. All covered with a delicious layer of extra-dark chocolate, about 4 mm thick. A dessert that is 'naturally' lactose-free and, oyes oyes... fat-free!
The custom of preparing pampepato probably derives from the ancient roman tradition of spiced breads, which later developed into the custom of 'enriched breads' prepared at Christmas time.
As it is made today, pampepato was already being made by Benedictine nuns in the 17th century. According to some sources, the recipe was invented in the
Corpus Domini Monastery, where the nuns created a rich cake, worthy of the great personalities who often visited the city. Initially known as Pan del Duca (Duke’s bread), after the passage of Ferrara under the Papal States, it became Pan del Papa (Pope’s bread): hence the name 'pampapato' and the classic 'papalina' shape.
In 1902, a local confectioner added a further touch to this spiced bread, covering it with a layer of extra dark chocolate. Since then, the recipe has never changed and the pampapato has become one of the symbols of local cuisine!
If you love Christmas traditions, or sweets in general, you can't miss it!
