Learn how to cook the Pagnottella di Natale, a Christmas Loaf that is typical from the sea village of Porto Santo Stefano – and the Castagnaccio di Saturnia, a chestnut flour cake from the countryside. Click here for the entire article & recipes
This is the time of year when desserts have that particular and irresistible aura about them… especially in Italy, where you can rarely go wrong with pastry!
Things are no different in Maremma, where the seasonal dishes make Christmas extra special and delicious. To sweeten up your last days of the year, whether you are in southern Tuscany or elsewhere, here are two of our favorite local specialties!
Pagnottella di Natale
A Christmas Loaf that is typical from the sea village of Porto Santo Stefano.
Pagnottella di Natale, image from atavolaconmammazan.blogspot.it
- 1 kg flour
- 1 kg dry figs
- 1 kg peeled almond
- 400 gr raisins
- ½ kg walnuts
- ½ kg hazelnuts
- 100 gr pine nuts
- Orange peel cut into small pieces
- 100 gr jam
- Cinnamon aroma
- 50 gr yeast (Italian lievito di birra)
How to cook it:
Cut the dry figs and the orange peel into small pieces…
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