sabato 17 dicembre 2016

The Lebkuchen from Nuremberg and the Pampapato from Ferrara, two traditional Christmas cakes going hand in hand.


Da sempre per me, grazie al mio caro nonno, il Natale è legato alla tradizione del Pampapato o Pampepato



un dolce che ha nel cioccolato e nel cacao i suoi ingredienti principali ma che deve alle spezie il suo sapore unico, così aromatico, e quando chiedevo quale fosse il modo più corretto per nominarlo:"Si può dire in entrambi i modi" mi si rispondeva - il primo avrebbe una giustificazione gastronomica, essendo il pepe una delle spezie che fanno parte dell'impasto, l'altra l'avrebbe di natura storica perché, mi si narrava, usava donarlo al Papa nei tempi antichi.

Nonno Gino era nato a Ferrara, la città degli Estensi, patria di questo pane speziato, che i suoi cugini, mastri fornai di antica tradizione, i famosi panificatori Trombini, gli avevano fatto apprezzare già da fanciullo ... ed ogni anno sulla nostra tavola natalizia il Pampepato o Pampapato, generalmente dalla forma di un zuccotto, di qualsivoglia formato o dimensione, non poteva mancare; quando mi recai per la prima volta nella mia amata Austria in occasione del nostro viaggio di nozze, scoprii che a Salisburgo era tradizionale per il Natale un dolce ad esso del tutto simile, non solo alla vista, ma anche al palato, dal nome Lebkuchen



originario di Norimberga, ma la cui produzione, dal tardo medioevo, ha coinvolto l'intera area germanofona del vecchio continente, solo che in queste zone facilmente si trovano Lebkuchen dal formato più piccolo rispetto al nostro Pampapato ( generalmente non superano gli 11-12 cm. di diametro ), e spesso fatti a forma di biscotto per renderli più accattivanti per i fanciulli.

Voglio qui proporveli entrambi, anche perché in comune hanno persino la storia delle loro origini ... ve la racconto !




~ NORIMBERGA, LA PATRIA DEI LEBKUCHEN ~


Samuel Prout ( 1783 - 1852 ), A View in Nuremberg, 1823




La storia dei Nürnberger Lebkuchen - i Lebkuchen di Norimberga ci riporta a circa 600 anni fa, quando in tutta Europa erano conosciuti con il nome di Honigkuchendolce al miele o Pfefferkuchen - torta al pepe

Il miele, uno degli ingredienti essenziali per tale preparazione dolciaria, è originario della regione: non è un caso che la vasta e sfruttata Foresta del Reichswald intorno a Norimberga fosse conosciuta come 'Il Giardino delle Api dell'Impero Germanico'; i cosìdetti Zeidlers, gli apicoltori selvatici, utilizzavano la foresta per trarne miele e cera che venivano consegnati alla città e nel 1350 l'imperatore Carlo IV accordò loro i diritti esclusivi per utilizzare l'oro dolce che proveniva da tali preziosi boschi.
Quando il giardino delle api dell'Impero, con tutti i suoi beni ed i suoi diritti, fu ufficialmente acquistato dalla città nel 1427, tale privilegio venne pienamente riconosciuto dal "Consiglio Superiore Cittadino" ed il miele rimase per secoli il dolcificante principale in cucina: lo zucchero di canna indiano che proveniva dall'Oriente era troppo costoso ( pensate che rapportato al valore monetario attuale, 50 kg costerebbero € 600-700, il che ne fece un alimento proibitivo e quasi misconosciuto per secoli).
Va inoltre ricordato che secondo la mitologia germanica, romana, greca ed ancor prima quella egizia, il miele era un dono degli dei ed anche le Sacre Scritture ci descrivono la Terra Promessa come quel luogo "dove scorrono latte e miele". Questo spiega perché nei tempi antichi il miele fosse considerato un dono divino che aveva proprietà curative e vivificanti capace persino di respingere il maligno, ed ecco perché a tutti i cibi che lo contenevano venivano ascritti tali poteri 'purificanti' ( potremmo tradurre infatti il termine 'Lebkuchen' con quello de 'La torta della vita' ).


A Lebküchner from a manuscript c. 1520, in the Stadtbibliothek, Nürnberg



I primi a produrre i Lebkuchen furono i monaci della Franconia del XIII°secolo - più precisamente dei dintorni delle città di Ulm (1296) e di Nürnberg (1395) - tempo in cui il termine 'pepe' veniva esteso a tutte le spezie che favoriscono le funzioni gastriche agevolando la digestione e alleviando il gonfiore, tutte ben note alle cucine dei monasteri. E così gli operosi frati dell'attuale Baviera che di tale regione rappresentava la parte più meridionale utilizzavano ogni possibile spezia proveniente dalle spedizioni che seguivano le rotte dell'Oriente passando per Genova e Venezia per insaporire il loro "panis piperatus": cardamomo, noce moscata, cannella, zenzero, anice, coriandolo, chiodi di garofano, cacao e, naturalmente, pepe nero.



La storia di Norimberga, che con il tempo è divenuta e rimane la città patria dei Lebkuchen, ci riporta che l'imperatore Federico III vi tenne un'assemblea parlamentare nel 1487 conclusasi la quale invitò tutti i bambini della città che fossero in grado di camminare al Castello dell'imperatore per gustare tali dolci prelibati e ne furono offerti a tutti in gran copia; un dipinto che ci è testimone di questo fatto lo rappresenta circondato da quasi 4000 fanciulli !
A partire dal 1441 la suddetta città vantava persino un'autorità che controllava la qualità delle spezie che vi venivano inviate, ma purtroppo la guerra dei trent'anni provocò un grave declino del commercio dei Lebkuchen di Norimberga, poiché i due anni di assedio tagliarono la città fuori dalle rotte commerciali provenienti dall'Oriente e la lasciarono sfornita di spezie e solamente con il 1867 la libertà del commercio ha procurato un netto e decisivo impulso alla produzione di tale prodotto artigianale, anche se il passaggio alla produzione industriale avvenne molto lentamente; 


Manifesto pubblicitario di inizio XX° secolo


o
ggi sono conosciuti praticamente in ogni parte d'Europa.





~ IL PAMPAPATO DI FERRARA ~



Tutto il territorio ferrarese è stato per secoli sotto il dominio della Chiesa e non a caso questo tipico dolce natalizio porta ancora oggi il nome di Pampapato, ovvero “Pan del Papa”, chiaro riferimento al pubblico al quale era destinato e alla ricercatezza dei suoi ingredienti; pertanto, nelle origini, esso veniva preparato nei monasteri ferraresi e destinato agli alti prelati della città e della capitale, anche se va sottolineato che tale nome convive quasi da sempre con quello di Pampepato, vedremo oltre perché.

Alcune divergenze vengono fatte notare dagli storici circa l'anno ed il luogo di origine della ricetta del Pampapato/Pampepato: alcuni sostengono che il dolce sia natìo di Pontelagoscuro, una località alle porte di Ferrara, ma più accreditabile sembra essere la bibliografia che vuole che le prime produttrici di questo dolce fossero le monache del Monastero del Corpus Domini di Ferrara, le quali erano solite preparare un pane speziato da inviare come omaggio agli insigni ecclesiastici durante le festività natalizie.

In realtà in passato era consuetudine in Italia, durante il “giorno del pane”, ovvero la vigilia del S.Natale, consumare dolci semplici a base di acqua e farina, arricchiti talora con frutta secca, frutta candita e con aromi o spezie, che, per il loro ridotto contenuto di grassi, erano adatti anche ai pasti dei giorni di magro e perciò tale preparazione s'inserirebbe a pieno titolo in tale contesto tradizionale-culturale. 



La presenza delle spezie come ingredienti tra i principali ci offre indicazioni precise di natura storica sull'origine del Pampapato /Pampepato e sulla sua nascita all'interno dei conventi: spezie quali i chiodi di garofano, la cannella, la noce moscata, lo zenzero ed il pepe, quando raggiunsero le terre d'Europa ( XII° sec.), erano molto rare e costose e perciò reperibili solamente presso i più abbienti e presso i religiosi che spesso li ottenevano in cambio dell'ospitalità donata ai pellegrini che cercavano di raggiungere i luoghi di culto del vecchio continente.

A quel tempo, inoltre, le spezie non avevano la funzione di insaporire e conservare il cibo, cosa che accadrà ben più tardi, ma erano ingredienti base per la preparazione dei medicamenti di allora, fossero essi unguenti, placebi, tisane, ecc.

Se quindi è verosimile che la ricetta originale fosse custodita tra le mura di un convento, essa venne distrutta al fine di evitare accuse di eresia quando furono riconosciute proprietà afrodisiache al cacao ( fu allora che al nome Pampapato venne sostituito quello di Pampepato con esplicito riferimento alle spezie presenti nell'impasto ).


Veduta del Castello Estense (XIV° secolo)




Presso la Corte degli Estensi, i Duchi di Ferrara, il dolce era noto e apprezzato fin dal XV secolo: nel Libro della Interada della Casa Estense si legge che il Duca Borso d’Este, in data 11 novembre del 1465, consegnò ad un suo maggiordomo “un ducato d’oro da mettere dentro un panpepato che sarebbe poi stato offerto agli invitati”.1

In quegli anni lavorava nelle cucine del Castello Estense Cristoforo da Messisbugo, uno dei più famosi cuochi del tempo e creatore dei piatti unici che rappresentano il patrimonio culinario che ancor oggi l'Emilia-Romagna può vantare.

Grazie al suo trattato di scalcheria del 1549 ovvero una raccolta delle preparazione gastronomiche offerte alla corte, veniamo a conoscenza dell’esistenza di Panpepati di zucchero. [...] “a forma di cupoletta, come lo zucchino degli alti prelati, reso bruno da un’abbondante glassa di cioccolato che gli donava una certa aristocrazia in quel tempo quando il cacao era alimento prerogativa dei signori ” 2

Il passaggio del dolce dal Convento del Corpus Domini di Ferrara alla Corte Estense trova conferma nello stretto legame che li univa, tanto che all'interno del monastero hanno trovato sepoltura alcuni esponenti della famiglia d'Este.

Non si sa con certezza se il dolce ricevette la forma tipica attuale in onore del cardinale Ippolito II d’Este


quando venne preparato in occasione dei sontuosi festeggiamenti che si narra abbiano avuto luogo nel 1566 quando il nipote Alfonso gli succedette nel governo del Ducato o se siano proprio state le monache del Corpus Domini di Ferrara, sempre intorno al XVI secolo ad imprimervi la forma del copricapo dei prelati per i quali lo preparavano; quel che è certo è che Nel 1800 il prodotto aveva acquisito una buona diffusione all’interno della città di Ferrara diventando consuetudine alimentare per molte delle famiglie: “in ogni casa il pranzo di Natale non poteva dirsi completo se non si chiudeva con una dolce fetta di panpepato” 3


E questo è un rito che anche presso Tenuta Geremia ogni anno si rinnova con gioia grazie all'antichissima ricetta di famiglia passata al nonno dai cugini Trombini, e che questo dolce dal profumo di aromi antichi e che proviene da una terra che custodisce tutt'oggi tante storie da raccontare faccia ancora a lungo parlare di sé con entusiasmo ed allegria !
Ah, dimenticavo di dirvi che il nostro Pampapato dallo scorso dicembre è stato nominato prodotto 'igp' ( INDICAZIONE GEOGRAFICA PROTETTA ) !


Nella speranza di avervi coinvolto con letizia in questa trattazione storico-culinaria, vi lascio con un forte abbraccio e che la gioia del Natale che si sta approssimando scaldi i vostri cuori d'Amore,

a presto 💕









BIBLIOGRAFIA:

PAMPAPATO/PAMPEPATO DI FERRARA



CITAZIONI:

1 - PAMPAPATO/PAMPEPATO DI FERRARA, pag. 3;

2 - Ibidem, pag. 3;

3 - Ibidem, pag. 4.





Since ever, thanks to my dear grandfather, my Christmas is tied to the tradition of Pampepato or Pampapato




- picture 1



a cake that has chocolate and cocoa in its main ingredients but owes to spices its unique flavor and aroma, and when I asked what was the most correct way to name it: "You can say either way" I was answered - the first would have a gastronomic justification, being pepper one of the spices that are part of the mix, the other would have a reason of historical nature because  History had it, it was used to donate it to the Pope in ancient times.

Grandpa Gino was born in Ferrara, the town of the Este family during the Renaisssance, homeland of this spicy bread, and his cousins, master bakers of ancient tradition, the famous bakers Trombini, had made already enjoy it as a child ... and every year on our Christmas table, the Pampepato / Pampapato, generally with the shape of a skullcap, cannot miss.

When I went for the first time in my beloved Austria on the occasion of our honeymoon, I found that in Salzburg it was traditional for Christmas a cake resembling it so much not only to the eye but also the palate, named Lebkuchen,



- picture 2


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originally native of Nuremberg, but the production of which, from the late Middle Ages, involved the entire German-speaking area of the old continent, the difference is that in these areas easily Lebkuchen have a quite smaller size compared to our Pampapato (generally they don't exceed 11-12 cm. in diameter), and often are made in the shape of cookies to make them even more welcome to children.

Here I want to present them both to you because they even share the story of their origins ... I'm going to tell them to you !






~ NUREMBERG, THE HOMELAND OF THE LEBKUCHEN ~




- picture 4 - Samuel Prout ( 1783 - 1852 ), A View in Nuremberg, 1823



The history of Nürnberger Lebkuchen - Lebkuchen from Nuremberg takes us back about 600 years ago, when they were known throughout Europe under the name Honigkuchen – cake made with honey or Pfefferkuchen - cake made with pepper.

Honey, one of the essential ingredients for the confectionery preparation, is native of the region: it's not a coincidence that the vast and exploited Reichswald Forest around Nuremberg was known as 'The Garden of the Bees of the Germanic Empire'; the so called Zeidlers, wild beekeepers, used the forest to draw honey and wax that were both delivered to the town and in 1350 the Emperor Charles IV granted them the exclusive rights to use the sweet gold that came from such precious woods.

When the 'Bee Garden of the Empire', with all its assets and rights, was officially purchased by the town in 1427, this privilege was fully recognized by the "Council of Higher Citizen" and the honey became for centuries the main sweetener in the kitchen: the Indian cane sugar coming from the East was too expensive (think, compared to the current monetary value, that 50 kg would cost € 600-700, which made of it a prohibitive food and almost unrecognized for centuries).

It should also be remembered that according to the Germanic mythology, to the Romans's one, the Greeks' and even before,  for that from ancient Egypt, honey was considered a gift from the gods, and also The Holy Scriptures describe to us the Promised Land as the place "flowing with milk and honey." This explains why in ancient times honey was considered a divine gift that had healing and invigorating properties even able to repel the evil, and that's why all foods containing it were believed to have such purifying powers (in fact, we can translate the term 'Lebkuchen' with that of 'the cake of life').



- picture 5



The first to produce Lebkuchen were the monks of the XIIIth century Franconia - more precisely from the surroundings of the city of Ulm (1296) and Nuremberg (1395) – at that time the term 'pepper' was extended to all the spices which favor gastric functions facilitating digestion and relieving swelling, all were all well known to the kitchens of the monasteries. And so the industrious monks of the Bavaria, that of that region was the southernmost part, used every possible spice coming from the expeditions that followed the route of the East via Genoa and Venice to flavor their "panis piperatus": cardamom, nutmeg, cinnamon, ginger, anise, coriander, cloves, cocoa and of course, black pepper.



- picture 6



The history of Nuremberg, which over the times has become and remains the city home of Lebkuchen, shows us that the Emperor Frederick III held a parliamentary assembly in 1487 that ended with a great party at which he invited all the children of the city who were able to walk to the Emperor's castle to enjoy these delicious cakes and they were offered to all in great abundance; there's a painting that witnesses this fact in which we may see him surrounded by nearly 4000 children !

In 1441 the city mentioned above even boasted an authority that controlled the quality of the spices that were sent, but unfortunately the Thirty Years War caused a serious decline in the trade of Lebkuchen, since the two-year siege cut Nuremberg out of the trade routes from the East and left it unprovided of spices and only with the year 1867 the free trade brought a sharp and decisive impetus to the production of this handmade product, but the transition to industrial production took place very slowly;



- picture 7




today they are virtually known in every part of Europe.





~ THE PAMPAPATO FROM FERRARA ~


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Throughout the territory of Ferrara has been for centuries under the rule of the Church and not by chance this typical Christmas cake still bears the name of Pampapato, or "Pan of the Pope", a clear reference to the public to which it is intended and to the refinement of its ingredients. Therefore, in the beginning, it was prepared in the monasteries of Ferrara for the high priests of the town and the capital, although it has to be said that this name almost always coexists with that of Pampepato, we'll see below why.

Historyans don't agree all about the year and the place of origin of the recipe of the Pampapato / Pampepato: some argue that this cake is native of Pontelagoscuro, a little resort on the outskirts of Ferrara, but it seems to be the most creditable bibliography that wants that the first producers of this cake were the nuns of the Monastery of the Corpus Domini of Ferrara, which were used to prepare a spicy bread to be sent as a tribute to the eminent clergymen during the Holiday Season.

In fact in the past it was customary in Italy, during the "Day of bread", which was the eve of Chirstmas, to consume simple cakes made of flour and water, sometimes enriched with dried fruit, candied fruit and flavorings or spices, that, so poor in fats, were also suited to the meals of lean days and therefore this preparation would fully belong to such a traditional-cultural context.



- picture 9



The presence of spices as ingredients of the main offers us precise informations of historical nature about the origin of the Pampapato / Pampepato and of its birth within the convents: spices such as cloves, cinnamon, nutmeg, ginger, pepper, when they first reached the lands of Europe (XII c.) were very rare and expensive and therefore only available from the wealthy people and religious who often obtained them in exchange for the hospitality given to pilgrims who were trying to reach the places of worship of the Continent.

At that time, furtermore, spices didn't have the function of flavoring and preserving food, which will happen much later, but they were the basic ingredients for the preparation of medicaments such as ointments, placebos, herbal teas, etc.

The thing is, if it is likely that the original recipe was kept within the walls of a convent, it is certain that it was destroyed in order to avoid accusations of heresy when they were recognized to chocolate aphrodisiac properties (it was then that the name Pampapato was replaced with Pampepato with explicit reference to the spices present the dough).



- picture  10 - View of the Este Castle ( XIVth century )



At the Court of Este, the Dukes of Ferrara, this cake was known and appreciated since the XVth century: the Libro della Interada della Casa Estense says that the Duke Borso d'Este, on November, 11th, 1465, handed to his Butler "a golden ducat to put in a Pampepato which had to be served to the guests." 1

In those years it worked in the kitchens of the Este castle Cristoforo da Messisbugo, one of the most famous chefs of the time and creator of the unique dishes that represent the culinary heritage which Emilia-Romagna still can boast.

Thanks to his 'trattato di scalcheria' dated 1549 which is a collection of gastronomic preparations offered to the Court, we are aware of the existence of sugar Panpepati [...] "In the shape of a small dome, like the the headgear of the highest priests, browned thanks to a rich chocolate frost that was giving him a certain nobility in a time when cocoa was a prerogative food of lords" 2

The passage of the cake from the Convent of Corpus Domini in Ferrara to the Court of Este is confirmed by the close bond that linked them, so that within the monastery are buried some members of this noble family.
No one knows for sure if the cake was given the typical current form in honor of Cardinal Ippolito II d'Este,



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when it was prepared on the occasion of the sumptuous festivities it is said they took place in 1566 when his nephew Alfonso succeeded him in the duchy's government or whether they were right the nuns of the Corpus Domini in Ferrara, always around the XVIth century, to impress the shape of the headgear of the prelates which they prepared it for; what is certain is that In 1800 the product had gained such a good spread in the city of Ferrara to become a food habit for many of the families: "In every home a Christmas dinner couldn't be complete if it wasn't close with a sweet slice of panpepato " 3



- picture 12



And this is a ritual that at Tenuta Geremia is renewed every year with joy thanks to the ancient family recipe passed to my grandfather from his Trombini cousins, and may this cake with the scent of ancient aromas and coming from a land that still preserves many stories to tell still make people talk about it much longer with excitement and joy !

Oh, I forgot to tell you that our Pampapato, since last December, has become a product 'igp' ( PROTECTED GEOGRAPHICAL INDICATION ) !

Hoping to have involved you pleasantly and with gladness in this historical and culinary treatise, I leave you with a strong hug, and may the joy of the Christmas approaching warm your hearts with Love,


see you soon 💕


P.S.:
If someone of you would be interested in tasting this unique baked cake, Tenuta Geremia is going to make it for you and to send it directly to your home. 
Please contact me for the shipping details at the following adress:
tenutageremia@gmail.com









SOURCE:

PAMPAPATO/PAMPEPATO DI FERRARA



QUOTATIONS:

1 - PAMPAPATO/PAMPEPATO DI FERRARA, p. 3;

2 - Ibidem, p. 3;

3 - Ibidem, p. 4.





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85 commenti:

  1. Ma che bella questa tua spiegazione, cara Daniela! E non immaginavo si chiamasse anche panpapato. Devo ammettere che non è uno dei dolci che prediligo ma questa narrazione è così bella ed avvincente...grazie e buon fine settimana anche a te
    Susanna

    RispondiElimina
    Risposte
    1. @ Susanna
      grazie a te carissima, in ogni tuo commento mi fai sempre dei bellissimi complimenti che alimentano il mio entusiasmo !

      Ti auguro una domenica illuminata dal sole della gioia ಌ•❤•ಌ

      Elimina
  2. I enjoyed reading the history of this pepper bread so very much, I've never heard of it, but it is quite lovely to hear about the history of it, and what it means to your family too! Many hugs to you today dear friend :)

    RispondiElimina
    Risposte
    1. @ SpicingUpIdaho
      I'm always so very delighted to welcome you here, dearest Marilyn, you truly bless my heart and my day, thank you !

      For sure the Pampapato from Ferrara isn't very known abroad and it's very difficult to find it even in the other regions of Italy, for example, in Liguria we cannot find it at all ... but even if there were someone selling it, we've our family's recipe belonging to our Christmas traditions .. I'm sincerely proud of what my dear Grandfather has passed me down !

      Wishing you a most wonderful Sunday and new week ahead,
      the last before the Savior's Birth ❥

      Elimina
  3. Oh wow, how exciting to know the history of this and how it was passed down and you still carry it on. I don't know that I have ever heard using pepper in a cake before. I was almost waiting for you to say that it was how fruit cake came about, although I am not really a big fan of it myself. Loved the part about the honey too, since our best friends own a honey farm and we enjoy their honey.
    Beautiful pictures in your post too. Wishing you a most wonderful week ahead as we get ready for the celebration of Jesus birth. Big ((((HUGS))))

    RispondiElimina
    Risposte
    1. @ Conniecrafter
      darling friend of mine, ancient recipes always amaze us for their ingredients, for it's easy that they include something which is not usual anymore ... the secret is that even with such a misture of spices, you don't perceive the taste of them individually, but just a unique taste, which is so aromatic ... for me this is the flavour of our Christmas !

      Sending hugs and ever much love to you, yes, we're preparing our heart to Christmas, and so I'm sending blessings of Joy to you too, with so, so much gratitude, you're such a Beautiful Lady •♥•♥•

      Elimina
  4. Our family makes a cookie that we "inherited" from a German friend who calls it "papinate." They are a wonderful melding of many flavors along with anise.
    This is a lovely post, and I was so happy that you provided an English version!

    RispondiElimina
    Risposte
    1. @ Michele
      probably the cake you've inherited is a family version of the Pampapato, their names are so similar !
      As for the English version, it is I who thank you, sweet friend, thank you for appreciating it, I so love both writing and reading in your mother tongue, truth is, I don't remember to have read a book written in Italian !

      Hope you're enjoying a lovely day, today,
      I'm sending hugs and much love to you,
      may your Holiday Season be Blessed and Merry as never before ❥

      Elimina
  5. Dear Daniela,
    after your interesting post about gingerbread, I have got appetite for these delicious cookies.
    Christmas without gingerbread, would not be a Christmas for me.
    Wish you a nice fourth Advent Sunday.
    all the best,
    Manuela

    RispondiElimina
    Risposte
    1. @ Manuela
      you're always so heartily welcome, you bring the sunshine here !

      Thanks most sincerely for your words of interest and enjoyment, darling friend, and with my heart filled with gladness, I'm sending blessings on your Christmas ahead, may it be the Merriest and Brightest ever ♡❤♡

      Elimina
  6. Dany dear, thank you for this article! I love learning the history of foods and a family's history with a certain food. I feel foods can be links to past and future generations of our families. Wishing you a wondrous winter!

    RispondiElimina
    Risposte
    1. @ Jean
      thanks most sincerely for your so beautiful words, Dearie, you're right, food can links several generation really, for ancient family recipes become a way to remember and to celebrate the memory of our beloved who are our Guardian Angels ... now !

      Sending blessings on your Holiday Season across the many miles, hugs and ever much love to you ♥∗✿❖✿∗♥

      Elimina
  7. What a fascinating post- I just love learning about food history and it is so interesting how these cakes have a personal connection to you. How wonderful to be able to create such a precious family recipe. Your photography is lovely and the beautiful packaging on the cake is something you don't see here in the states as much! I visited Ferrara many years ago (in college studying abroad) and hope to go back someday - Wishing you a Merry Christmas and Joyful 2017!

    RispondiElimina
    Risposte
    1. @ Christina
      darling friend of mine, I also seem it to be so strange that both these cakes, with similar tastes and similar recipes are both linked to my life ... for I have Austrian roots too !

      Thanking you wholeheartedly for the Beautiful Lady you are, for the interest and the amusement you always feel for my blog-posts, I'm sending blessings for a Peaceful and Joy-filled Christmas to you and your dear ones,
      thinking of you with so much love ☆:*♥♥*:☆

      Elimina
  8. Hello, the bread sounds delicious even with the pepper. I do prefer a small taste of chocolate and anything sweet. Lovely photos and post. I wish you a blessed and Merry Christmas!

    RispondiElimina
    Risposte
    1. @ eileeninmd
      thank you for gracing my blog today both with your presence here and your always lovely words, sweetest friend of mine !

      With so much gratitude, I'm wishing you too a Bright and Merry Christmas,
      may it be filled with Hope and Joy ∗⊱༺♡❀♡༻⊰∗

      Elimina
  9. This looks so yummy, Dany!
    When I saw the photo of it, I thought I may have had something like it, and when I read about the pepper, I knew I had.
    My Grandma used to make this at both Christmas and Easter. I never knew the name of it though.
    Thank you, sweet friend!
    Sending you hugs from across the ocean.
    xo.

    RispondiElimina
    Risposte
    1. @ Lisa
      how interesting, adorable friend of mine, so you too are linked to this wonderful festive cake, I cannot believe it, despite the many miles we have so many things in common !

      Wishing you much Love and Joy for your Holiday Season,
      with utmost thankfulness ಌ•❤•ಌ

      Elimina
  10. Hi Daniela, What a interesting post filled with tradition with this unique pepper spiced bread. It looks so delicious! What a wonderful bit of history to go with this and how you have carried on the tradition passed down within your family. My grandmother being born in Naples, Italy passed down many a traditional food and desserts too. I try every year to make Pizzelles in honor of her and my family love it. Thank you for sharing and for always being such an inspiration and teacher with history.
    Wishing you and your family many blessings and a very Merry Christmas and Happy New Year. Thank you for all your lovely visits and comments. You are such a dear and a blessing to all.
    Hugs and Joy to you my friend. xo

    RispondiElimina
    Risposte
    1. @ Celestina Marie
      you're so generous with me, darling friend, your words leave me spechless, they're beautiful, too beautiful, till blessing my heart and warming this evening of mine, thank you !
      So you've Italian roots and you also are carrying on some traditions in your grandmother's memory, you're such a blessing, Sweetie !

      Hope your week is off to a great start,
      I'm sending hugs and ever much love to you,
      may your Christmas too be filled with the deepest Joy and Peace ever,
      with the most heartfelt gratitude ☆*⊰♥⊱*☆

      Elimina
  11. You always share such wonderful photos and info that really help us dream of Christmases of old! Enjoy your holiday week! I know you've make each day special. How I would love to be a little mouse in your house this week. Holiday hugs, Diane

    RispondiElimina
    Risposte
    1. @ Diane
      your words too touch my heart and move me, oh my, I cannot go on ... !

      Wishing you and your family a Peaceful, Joyful and Merry Christmas,
      blessed be ✽•♥♡♥•✽

      Elimina
    2. I'm back for Mosaic Monday and want to wish you Happy New year sweet friend! Hope your year is filled with blessings and happiness. Sweet hugs, Diane

      Elimina
    3. @ Diane
      please, forgive my delay, darling, but I have to admit that I forgot this comment, I hope in your understanding !

      Sending my warmest and dearest hug to you,
      with utmost gratitude ❥

      Elimina
  12. ci credi dany che era il dolce preferito del mio nonno Sante???? anch io non sapevo mai se pronunciarlo panpapato o panpepato...a me non piaceva molto ma siccome era il suo dolce preferito, vederlo portare in tavola era una cosa bella e mi riempiva il cuore di gioia..non sapevo l origine del dolce, come sempre mi delizi con descrizioni dettagliate e cariche di passione...
    buon lunedi cara e buone feste in antipico se nn ci sentiamo...
    dnaiela

    RispondiElimina
    Risposte
    1. @ Daniela
      carissima, scopriamo sempre nuove cose che ci accomunano e non immagini quanto ciò mi rallegri nel profondo !
      Grazie come sempre per le belle, bellissime parole che alimentano il mio entusiasmo ... te ne sono infinitamente grata !

      E lascia che prima di congedarmi contraccambi con tutto il cuore gli Auguri per un Sereno e Gioioso S.Natale, che sia colmo di Speranza ed Amore come non mai, per te e per i tuoi cari ❀≼♥≽❀

      Elimina
  13. Carissima Dany, anche se il panpepato o papato non è che mi piaccia molto (comperato proprio dalle vostre parti per assaggiarlo) trovo invece molto interessante la tua storia!! Sempre molto arricchente "Grazie"!!
    Anche te auguro una settimana di sensazioni dolci e serene ...... un abbraccio Woody

    RispondiElimina
    Risposte
    1. @ WOODY
      ti auguro un S.Natale prodigo di Pace e di Speranza, ringraziandoti sempre più, dolcissima amica !

      Contraccambio con il cuore il tuo abbraccio,
      con tutta la tenerezza che posso ༺❀༻

      Elimina
  14. Dear Dany:
    I love this post about your Grandfather and this special cake. What a wonderful tribute to him. Thank you for linking. I always love visiting!

    RispondiElimina
    Risposte
    1. @ Bernideen
      lovely friend of mine, it is I who have to thank you, always and more and more, to have you here is such a blessing to me !

      Sending my dearest love to you and yours, and blessings, blessings of Joy on your Christmas, the first in your so wonderful new home ♡❤♡

      Elimina
  15. A very festive post, Dany, and I enjoyed reading about your family history. Merry Christmas!
    Amalia
    xo

    RispondiElimina
    Risposte
    1. @ Amalia
      dear, darling Friend, thanks most sincerely for your amusement, it means such a joy to me !

      Sending blessings across the Ocean,
      and Good wishes for the Merriest and most Serene Christmas ever ❥

      Elimina
  16. Very elegant and love reading about the traditions surrounding the holiday ~ very creative post for the holidays ~ thanks so much.

    Wishing a Very Merry Christmas ~ ^_^

    RispondiElimina
    Risposte
    1. @ carol
      it is I who have to thank you, Dearie, and I'm doing it wholeheartedly, blessed be !

      May your Christmas too be the Merriest and the Brightest ever ⊰✽☆*☆✽⊱

      Elimina
  17. What a lovely post.

    Have a fabulous day. ☺

    RispondiElimina
    Risposte
    1. @ Sandee
      you're so heartily welcome, thanks most sincerely !

      Wishing you a lovely Holiday Season •♥•*♡*•♥•

      Elimina
  18. Non conoscevo le origini di questo prelibato dolce. Che bella cosa mantenere le tradizioni della tua famiglia. Ti auguro un Natale ricco di gioia ed un nuovo anno pieno di liete sorprese
    Bacioni Alessandra

    RispondiElimina
    Risposte
    1. @ Alessandra
      mia cara, carissima, romantica amica dai buoni sentimenti, ti auguro anche io di trascorrere giorni di festa allietati dall'Amore e dalla presenza di chi più ti è caro, la famiglia è il bene più prezioso che possediamo, ... in assoluto !

      Con un forte, fortissimo abbraccio che ti scaldi il cuore in questa fredda serata che ci sta approssimando al S.Natale ಌ•❤•ಌ

      Elimina
  19. I will have to search for this bread recipe! Have a lovely day!

    RispondiElimina
    Risposte
    1. @ Kathe W.
      please forgive my forgetfulness, yesterday I linked-up this blog post of mine with your AWWW MONDAY, but I forgot to link it back here, I've done it just now that I realized it !

      Sending you all my best for the Festive Days which are awaiting us ... that's the Season ツ !

      *♥* MUCH LOVE *♥*

      Elimina
  20. Dear Dany you always find ways to teach us wonderful things.
    Your family history is so interesting!
    I hope you have a most blessed Christmas time with your family.

    RispondiElimina
    Risposte
    1. @ annie
      my Dearest, that's what I wish you too, days of Peace, Love, Hope spent together with your dear ones .. is there a better wish ?

      Thanking you wholeheartedly for your always so beautiful and exciting words of enthusiasm and appreciation, I'm thinking of you with my all my love ♡ஐ♡

      Elimina
  21. Another lovely, precious post, sweet friend. I trust you have a very merry and blessed Christmas! Sending you much love and many hugs across the many miles. :) You are such a dear blessing to me!

    RispondiElimina
    Risposte
    1. @ Cheryl
      and you're a blessing to us all, precious, wonderful friend of mine !

      May your Christmas too be blessed with Joy, Peace, Love and Hope, we need so much Hope !

      With utmost gratitude for your generosity, I'm sending hugs and ever much love to you, Sweetie ✻ღ☆ღ✻

      Elimina
  22. I ate my way through this post. Yummy.

    I love the snow graphic at the end of your post. Lovely.

    Have a fabulous day. ☺

    RispondiElimina
    Risposte
    1. @ Sandee
      you're always so very nice, my lovely, thank you !

      Sending blessings of joy on your day ❥

      Elimina
  23. Dany, it is so wonderful to have these old recipes that have been passed down in the family. Hope you and yours have a wonderful Merry Christmas..xxoJudy

    RispondiElimina
    Risposte
    1. @ Judy
      you're right, it's something so special to have this so old recipe which has passed down inside our family, I consider it something which can keep our beloved passed away still alive !

      Wishing you too a Special Christmas, blessed with Joy, Hope and Wonder and all the Love you deserve, darling friend, thanks most sincerely ❤*♡*❤

      Elimina
  24. Oh this post brought back such lovely memories of the 3 years our family lived in Germany. We loved the gingerbread! Have a wonderful holiday and a truly healthy and Happy New Year!

    RispondiElimina
    Risposte
    1. @ Decore to Adore
      to know them means to love them, both Lebkuchen and Pampapato are so special traditional Christmas cakes !

      I wonder how many treasured memories you have of your time spent in Germany, they're so wonderful lands with so wonderful people !

      Hope your Christmas too will be filled with much Love and Hope and Grace and Blessings, to you and your wonderful family, dearest Laura, thank you for being so wondrous and precious to me ~ღ❖ღ~

      Elimina
  25. Carissima Dany , è stato come leggere una Fiaba natalizia !
    Felice Natale , a te e famiglia !
    Un abbraccio colmo d ' affetto ,
    Franca

    RispondiElimina
    Risposte
    1. @ Franca
      bellissimo il tuo complimento, mi doni una gioia immensa con le tue parole, mia cara, adorabile amica !

      Contraccambio con tutto il cuore i sentiti auguri e grazie ancora per il dolce pensiero che hai avuto •♥•☆•♥•

      Elimina
  26. I love reading about your traditions, dear friend! and what wonderful news! I look forward to hearing more! May your heart be filled with all things sweet and joyous this Christmas, my love!

    RispondiElimina
    Risposte
    1. @ June
      my kindred soul, may this Christmas bless your heart with Joy and Hope, Peace and Love ...
      wishing this all to you and your dear ones, wholeheartedly ⊰✽*♥*♥*✽⊱

      Elimina
  27. Oh my! Those cakes look delicious! And a honey garden sounds like a very good idea! Best wishes to you for a lovely Christmas!

    RispondiElimina
    Risposte
    1. @ Linda
      dearest friend, may your Christmas too be so very beautiful ... as Beautiful as you, Sweetie !

      ⊰♥⊱ Sending blessings on your way ⊰♥⊱

      Elimina
  28. Wishing you & your family a blessed & Merry Christmas dear Dany!

    RispondiElimina
    Risposte
    1. @ riitta
      I heartily reciprocate your Good Wishes, adorable friend of mine,
      with much joy and gratitude ಌ•❤•ಌ

      Elimina
  29. Those were indeed yummy and full of history cakes :)..happy holiday!

    RispondiElimina
    Risposte
    1. @ indah nuria Savitri
      you're sincerely welcome, thank you for your so beautiful words !

      May your Holiday Season too be filled with Gladness and Love ❥

      Elimina
  30. Mia cara amica, grazie della luce che ci dai, dell'incanto delle tue parole, per riflettere un po' su questo dolce natalizio, intriso di miele e da mille profumi mistici e inebrianti...
    Un grazie di cuore per essere mia amica.
    Ti auguro un Natale sereno e pieno di armonia con coloro che ami.
    Buon Natale cara amica mia! Auguri, Auguri,Auguri!
    Un abbraccio affettuoso
    Luci@

    RispondiElimina
    Risposte
    1. @ Luci@
      carissima, mi hai commossa con le tue parole, e sto scrivendo con gli occhi lucidi per l'emozione ... ti sono talmente grata per tutto ciò che doni a me, ogni qualvolta vengo a trovarti e quando tu porti la tua gioia qui ... non ci sono parole per esprimere una tale gratitudine, che viene dal profondo è che è troppo lontana dalla verbalizzazione, ... non può farsi parola, davvero !

      Che la magia del S.Natale avvolga anche te ed i tuoi cari di Gioia e di Amore e che ti giunga gradito questo mio fortissimo, sincero, caloroso abbraccio ... grazie ... sempre ♡ஐ♡

      Elimina
  31. A lovely post about delicious treats and beautiful traditions, Dany !
    Wishing a wonderful Christmas time to you and your family,
    sweet friend !
    Sylvia

    RispondiElimina
    Risposte
    1. @ Sylvia
      my Dearest, thanks most sincerely for gracing my blog this evening and for warming it with your love !

      Wishing you and your dear ones too a most wonderful Christmas ever, sending my warmest hug across the miles ☆*≼♥≽*☆

      Elimina
  32. um post maravilhoso !!!!
    Bom Natal, um feliz ano novo, muito amor e paz para você e toda sua família!

    RispondiElimina
    Risposte
    1. @ Kr.Eliane
      muito obrigada querida amiga !!!
      Com tanto amor, retribuir os bons desejos para você e sua família,

      ♡ஐ♡ BEIJOS ♡ஐ♡

      Elimina
  33. Merry Christmas and a joyous 2017! I love Lebkuchen and I also love your tea tin! A lovely blog post as usual my friend! Thanks so much for linking to Tuesday Cuppa Tea!
    Ruth

    RispondiElimina
    Risposte
    1. @ Ruth
      dearest friend, your eye for details about tea and everything concerning it is admirable !
      That tin is so old ! You have to know that my Grandma on my father's side used it as a sugar bowl, it was already old when she got married (in 1943 ) and as a sugar bowl i also do use it ... it has become almost a tradition for me, I cannot see it used in any other way !

      With so much gratitude,
      I'm wishing you too a prosperous and healthy 2017 ಌ❀ಌ

      Elimina
  34. alas, as much as I would love to taste that delicious cake, I doubt I could afford it (and the postage -- probably the postage more than the cake!) But I love the sound of it and may have to hunt about for a recipe.

    The story of the two cakes is fascinating and I really appreciate your detail. I can practically smell those wonderful ingredients right now!

    What a beautiful traditional treat!

    I hope your Christmas was filled with lots of treats -- and wonderful joy!

    RispondiElimina
    Risposte
    1. @ Jeanie
      Sweetie, I'm paying the postage, so if you're really interested in it, please e-mail me and let me know, I'm sending it at the address you'll point me out !

      Thank you for the Beautiful, Wonderful lady you are !

      I also hope that you've spent a wonderful Christmas Time, and now I'm sending all my love to you and blessings,
      so many blessings on the coming New Year,
      may it sparkle with joy and gladness, peace and health to you and yours ♡❤♡

      Elimina
  35. Thank you for these wonderful stories, I love the history of food!!!

    My parents are from Fondi, and my mom made Pompapto every year at Christmas. As a child I helped shave the block of chocolate. We made it in a loaf form and it was treasured all winter long!!! Sliced thin......

    She had so many stories about food but was never clear about this one only saying it was the bread for the pope. There is another recipe for Toutzit which is made of honey, flour and almonds......shaped in a loaf form, baked, then sliced and toasted. It is rock hard and breaks teeth!!! And it also can use black pepper. My mom said it is an ancient food made by people in the mountain regions.

    Hope your Christmas was wonderful and wishing you joy in the New Year!!! Cleo

    RispondiElimina
    Risposte
    1. @ Cleo
      Fondi, near Latina, Lazio, so you've Italian roots and know this wonderful cake coming from the centre of our peninsula, it's incredible, I'm so amazed at your words, my friend !

      Thanking you most sincerely for your so welcome visit and words,
      I'm sending all my best for the coming New Year *•♥♥•*

      Elimina
  36. Risposte
    1. @ Carol
      my dear, how heartily welcome you are !

      Wishing you too a New Year filled with many blessings ❥

      Elimina
  37. Dear Dany,
    I have fond memories of tasting lebkuchen at Christmas when we lived in Bavaria but haven't ever tried your Italian cake. I really enjoyed learning the history of both of these delicious festive treats, your posts are always so lovely!
    Happy New Year from Normandy.
    Maggie

    RispondiElimina
    Risposte
    1. @ Maggie
      I'm so overjoyed by having recalled to your mind loving memories belonging to your past, I wonder how gorgeous to live in Bavaria it was, I visited it a few times, but when the time to leaving arrived, I always felt such a melancholy ... Those are places which I do feel to belong to, I have them in my heart !

      Hope you had a lovely festive time, I'm sending blessings on your New Year, thank you for being here today, Dearie, you truly make my day !

      MUCH LOVE TO YOU ಌ•❤•ಌ

      Elimina
  38. Dany, excellent post! Thank you for sharing. Happy New Year!

    RispondiElimina
    Risposte
    1. @ Sarah
      thanks most sincerely for gracing my blog today, I welcome you with a big hug, sweetest friend of mine !

      Wishing you too the most blessed New Year ever,
      thinking of you with love and gratitude ♡ஐ♡

      Elimina
  39. Christmas is a great time for family traditions and your Grandfather's cake sounds wonderful. I enjoyed reading the history as well...I always learn something new from you...and in such a beautiful way.

    RispondiElimina
    Risposte
    1. @ Sallie
      I'm so grateful to you, wondrous friend of mine, your so beautiful words bless and warm my heart in this so cold evening of ours !

      Hope your week is off to a good start,
      I'm sending blessings on your weekend ahead,
      may it be filled with joy and wonder ♥∗✿∗♥

      Elimina
  40. What a great post! I liked reading about the history of this cake and I also like learning about different family / Christmas traditions.

    RispondiElimina
    Risposte
    1. @ Beth F
      I'm sincerely glad to read that you loved it, new friend of mine, it means so much to me !

      Wishing you a most lovely remainder of your Sunday,
      I'm sending blessings on your new week to come,
      with sincere gratitude ♡❤♡

      Elimina
  41. Beautiful and atmospheric. Have a great week. Cheers from Carole's Chatter

    RispondiElimina
    Risposte
    1. @ Carole
      you're heartily welcome, sweet friend, and I'm so, so happy to read your name amongst those of my beloved followers, it means that you're following me in turn, thank you !

      *♥* May your new week be filled with love *♥*

      Elimina
  42. ...what a yummy post! Thanks so much for sharing. Sending you warmest wishes for this Advent season!

    RispondiElimina

I WHOLEHEARTEDLY THANK YOU FOR YOUR THOUGHTS AND WORDS, SO PRECIOUS TO ME.