Donatella Cinelli Colombini presents the secret repice of the pastry chef Patrizia
“Pan coi Santi” is made each year at Fattoria del Colle in the occasion of All Saints’ Day in November. It is possible to buy it in the cake shops and in all bakeries. It is an ancient cake with a mixture of tastes: sweetness of the dried grapes and spiceness of the black pepper. This cake tell us the ancient and noble history of Siena, the gothic capital where bankers and medioeval merchants brought in town money, tales and gastronomic cultures from abroad.
400 gr of flour type 00 plus 200 gr of manitoba flour
50 gr of brewer’s yeast
a handful of walnuts
250 gr of dried grapes
250 gr of liquids so divided: 1/2 water, 1/4 Vin Santo, 1/4 milk
4 spoons of extra-virgin olive oil
2 spoons of sugar
a pinch of salt and black pepper
Dissolve brewer’s yeast in warm water, then pour two teaspoons of sugar and all the flour to obtain an homogeneus mixture and merge it by hand. Let rise in a hot place for about one hour. Meanwhile soften the dried grapes in the Vin Santo and then add them to the mixture togheter with nuts, olive oil, sugar, milk with a pinch of salt and of black pepper. Mix everything to make an homogeneus compound and then divide it in small blocks. Put them on the floured baking tin. Make a cross on top of each one as a blessing sign. Let rise again for one hour and when they will be flown put them in the oven and cook at 180 C°. Remove them from the oven after thirty minutes when they will be coloured.
“Pan coi Sainti” is perfect machted with the tuscan dessert wine called Vin Santo served in small glasses, as the tradition
wants, or in bigger ones to spread its intense perfume.
Advise for gluttons by Donatella Cinelli Colombini