The Pampepato di Terni IGP – or Panpepato di Terni IGP – is an unmissable dessert on the Christmas table from Umbria. The flavor is unique. The first strong notes of slightly spiced chocolate give way gradually to dried fruit and candied fruit, culminating in a fusion with the spices. Cinnamon, pepper, nutmeg.
Pampepato di Terni IGP
Round, diameter up to 20 centimeters and usually 4-5 centimeters high (never exceeding 10). A dark brown chocolate dome overflowing with dried fruit jagging the top.
The texture varies during tasting. Soft when meeting the chocolate dough, it becomes crunchy when combined with walnuts, almonds, hazelnuts (the nocchie in Terni dialect). An alternation that captivates the senses, almost forcing indulgence. To be kept in check, given the caloric intake of the preparation. Unless you find yourself in winter in the icy Terni basin, surrounded by hills and mountains.
The territory
The Pampepato di Terni IGP has been registered in the European GI Register (Geographical Indications) protected on 23.10.20. Four years after the recognition of Pampepato or Pampapato of Ferrara. The production area is limited around Terni, a town with a historically industrial vocation, with steelworks dominating the labor market.
The regulations allows its production in the province of Terni and the adjacent territory, which extends into the Perugia area. Massa Martana, Marsciano, Todi, Fratta Todina, Montecastello di Vibio, and Deruta.
The ingredients
The preparation Traditional preparation of Pampepato di Terni IGP is based on simple ingredients:
– dried fruit. Almonds, walnuts, and hazelnuts,
– candied and dried fruit. Raisins, orange, citron,
– thousand-flower honey,
– coffee,
– unsweetened cocoa powder,
– chocolate (minimum 50% cocoa),
– spices. Pepper, cinnamon, and nutmeg,
– type 0 wheat flour or corn or rice flour (or almonds).
They may be used also cooked must, liqueur, sugar, orange peel, pine nuts and wafer as a base. The addition of water and the use of colorants and preservatives are prohibited. (1)
Notes
(1) See the Specification of Pampepato di Terni IGP
Professional journalist since January 1995, she has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and magazines (NumeroUno, Il Salvagente). Author of journalistic investigations on food, she published the book 'Reading labels to know what we eat'.
