The Pangiallo is a traditional dessert of Albano Laziale that is eaten during the Christmas period and is typical of this part of the Roman countryside also because it finds its origins in Imperial Rome.

It is a sweet made from walnuts, almonds, dried honey and in some variations also has dark chocolate. All these ingredients are mixed with flour and honey to form small loaves that are put in the oven. The name Pangiallo derives from the icing that covers the loaves, made with saffron, oil and flour, and which give it its characteristic golden colour.

Categories: