Terni Pepper Bread (originally known as Pampepato di Terni / Panpepato di Terni ) is a baked sweet product traditionally prepared during Christmas, typical of the municipalities of the province of Terni and the province of Perugia in the Umbria region, and has the status of Protected Geographical Indication (IGP).
Product Features
Terni Pepper Bread is a baked product made with roasted nuts, chocolate, raisins, candied fruits, bitter cocoa, honey, coffee, spices, and flour. When sold, the product has a circular shape, a flat base, and a convex surface. Its diameter varies from 1 to 20 cm, its height from 1 to 10 cm, and its weight from 25 grams to 1 kg. Its moisture content ranges from 7.5% to 25%. Its exterior is dark brown to black and dome-shaped, with nuts on the surface. Its interior is dark brown, with nuts and candied fruits scattered throughout. The dough's consistency is dense and soft due to the soft ingredients (chocolate, raisins, candied fruits, honey, coffee), and a crunchy texture due to the roasted nuts. Its initial aroma is of chocolate and nuts, followed by cinnamon, black pepper, and nutmeg. The flavor begins with slightly spicy chocolate, then gradually gives way to nuts and candied fruit, with a final note of chocolate and spice with cinnamon, nutmeg, and black pepper. No coloring agents or preservatives are added to the product.
About Terni Pepper Bread (Umbriatourism)
Production Area
The production area of Terni Peppered Bread encompasses the entire administrative region of the province of Terni, as well as the municipalities of Massa Martana, Marsciano, Todi, Fratta Todina, Montecastello di Vibio, and Deruta, in the province of Perugia.
Production Method and Materials
The production method involves combining traditional ingredients in specific proportions. The basic ingredients for 10 kg of unbaked dough are:
- Roasted Nuts (Almonds, Walnuts and Hazelnuts): In varying proportions, between 3.5 kg and 6 kg in total.
- Candied and Dried Fruits (Raisins, Oranges, Cedar Fruit): In varying proportions, between 1.5 kg and 3 kg in total.
- Flower Honey (Millefiori): Between 0.5 kg and 1.5 kg.
- Bitter Cocoa Powder (20-22% cocoa butter): 0.2 kg to 0.5 kg.
- Chocolate (Minimum 50% cocoa): Between 0.5 kg and 1.5 kg.
- Spices (Black Pepper, Cinnamon, Nutmeg): In varying proportions, between 0.05 kg and 0.15 kg in total.
- Flour (Type "0", corn, rice or almond flour): 0.2 kg to 0.7 kg.
Optional ingredients may include cooked grape must (mosto cotto), liqueur, sugar, orange peel, pine nuts (pinoli), and liquid coffee. Ostia (rice paper) can also be used as a base. If kneading by machine, a maximum of 5% water is permitted.
Preparation Process
During the kneading phase, diced candied fruit and raisins are added to the roasted nuts. Then, cocoa, flour, spices, and optional ingredients are added. Add the chocolate melted by the bain-marie method, honey, coffee, cooked syrup, liqueur, and sugar (if used). The dough is portioned, shaped, and finalized to achieve the desired shape, size, and weight, either manually or mechanically. The ostia (if used) are added at this stage. Baking takes place in an oven at 160°C to 200°C for 5 to 25 minutes, depending on the size of the dough.
Maturation and Packaging
Pampepato di Terni is allowed to cool for at least 12 hours before packaging. This initial packaging is mandatory at the production site to prevent a loss of perceived quality. Failure to pre-wrap the product disperses the aroma of the spices, diminishing the aromatic longevity of the dessert. Furthermore, the release of cocoa butter causes the surface to become dull and the nuts to lose their crunch. Packaging is done with at least one protective wrap (food cellophane, parchment, aluminum, or other food-grade materials) that is leak-proof. The product is marketed whole or sliced into 0.5 to 1.5 cm thick slices in individual packages.
