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Travel to Experience Local Flavors & Pampepato

Posted in Caro Diario.(dear diary..), Christmas, Country House Living, cucina, cucina povere, entertaining, Events & Appearances, Holidays, La Dolce Vita, recipes, slow food, the Mediterranean diet, Travel & customs, and Uncategorized

 copyright 2010, Maria Liberati/artofliving,PrimaMedia,Inc

3977693-Travel_Picture-Emilia_Romagna

Those who travel have many a tale to tell …or something like that… as an old saying goes..not only stories of places and sights but of foods and new flavors experienced. Thomas Jefferson who not only served as President but also an international ambassador. He  had a knack for great food and wine… Just think of the stories he told of his journeys in Italy, and his love of Italian pasta so much that he is credited with bringing the first pasta or maccheroni machine to the US and  the first Italian winemakers to the US.

Oce can only imagine his tales of far off foods and wines from a far off land (Italy) and how fascinating those tales may have been back in the day or should I say his day..Thanks to the former Prez… pasta machines and Italian wines are very well known in the US.

But local regional specialties in many a small town  have still not made their way here. Make it a point to find them wherever you go and you will also have many a tale to tell and cook for friends and family.

Here’s one of my favorites..I think President T.J. would have loved it, don’t you? It’s from a region rich with culinary history-Emilia Romagna. It’s a perfect treat for this time of year-Pampepato and if you are fortunate to travel to Emilia Romagna and find a local bakery that makes this-be sure to savor the experience there! You can find this in some gourmet stores in the US-but just not the same as experiencing the flavor in it’s hometown..

This recipe serves 6

pampepato

PAMPEPATO

1 cup flour

1/2 cup almonds

1/2 cup honey

1/3 cup powdered unsweetened Dutch cocoa

1/3 cup candied fruit

1 tsp cinnamon

1 tsp chopped cloves

milk or water

Icing:

16 ounces unsweetened baking chocolate

Mix all ingredients together in a bowl-except chocolate for icing. Add milk or water until the dough is smooth  and sticky with some substance to it. Place parchment paper on cookie sheet and place dough in shape of a round ‘cupola’. Or place in small cake pan covered with parchment paper. Place in oven preheated to 350 degrees. Bake for 90 minutes. Remove from oven. Place in a cool,humid place covered for 10-15 days. Then melt the dark baking chocolate in a double boiler and spread the chocolate on  tops and sides of the Pampepato  Serve when chocolate has hardened to form an icing.

Hope to see you at:

December 3rd-Copper Fish Restaurant- 6PM_ cape May NJ for a Feast of the Seven Fishes Dinner and book signing from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

latest holiday front cover-5

December 4th-Borders, Mount Laurel NJ at 1 PM

Visit OpenSky

Peace, Love & Pasta!
Maria

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One Comment

  1. The recipe really looks a mouth watering one and would like to taste as soon as possible.
    Thanks for the post and keep sharing your information.

    January 20, 2011

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