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Italian All Saints’ Day dessert recipe: Pan coi Santi

Donatella Cinelli Colombini presents the secret repice of the pastry chef Patrizia 

Fattoria-del-Colle-Tuscany-Pan-coi-santi-

Fattoria-del-Colle-Tuscany-Pan-coi-santi-

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.

 

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