Masoni Panpepato

Description

A darker, spicier version of panforte dusted with freshly ground cinnamon.

Panpepato is the most rustic, and probably also the oldest variety of panforte. It originated in the convents where the friars mixed the various ingredients, including spices such as cinnamon and allspice, which give the characteristic spiced flavour to panpepato.

Slice thinly and serve with coffee.

Producer

Located just outside Siena, in the picturesque town of Colle Val d’Elsa, the Masoni family have been producing baked goods since the late nineteenth century. Today, Masoni is still inspired by the recipes of the family founder, producing handmade panforte and biscotti using high quality, often locally grown, fruit and nuts. Masoni also keeps an eye on the freshness of its products with production only taking place between September and Easter with a small team of around fifteen workers.