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Panpepato has always been part of the table set for Christmas Eve and for Christmas lunch.

In our area of ​​Lazio Christmas cakes have always played the most important part, because they anticipate the opening of gifts and consequently we always dedicated ourselves to eating them in an atmosphere combining conviviality and serenity typical for these holidays.

When it came to Panpepato, enjoyment was assured: a ‘taste explosion’ of dried fruit, candied fruit, chocolate and above all the strong and decisive taste of the must from wine, all cooked in the tradition of Anagni!

An absolute delicacy, fruit from the wise hands of grandmothers and mothers who were rarely mistaken when it came to surprising our taste buds!

The tradition of must (or wort) is typical of Anagni, the city of the popes of the Middle Ages that gave birth to as many as 4 popes. The city of the famous slap of Anagni given to Pope Boniface VIII and the city whose cathedral hides one of the absolute masterpieces of art, a frescoed crypt considered the ‘Sistine Chapel of the Middle Ages’.

Today I propose a Panpepato I have recreated, in the form of mousse, suitable to be part of any type of lunch or dinner, especially during the Christmas period when you can surprise your guests by giving them a new Panpepato with a great result!

PREPARATION (for 6 people)


–  Mousse Sphere: take a half-sphere silicone mold, (if you have to buy one, it costs just a few Euro and has many other uses). Now melt in a metal saucepan (or basin), 300 gr of 70% dark chocolate together with 270 gr of water.

As soon as it is melted place the saucepan in another containing water and ice, and begin to whisk by hand or with the electric whisk, until it is peaked (it will change colour, it will lighten). Form half spheres (balls) of mousse in the mold.

Breading: get hazelnuts, walnuts, raisins, candied orange, pine nuts and almonds, make a mince reducing everything to a grain small enough to be able to bread the balls of mousse.

Bread the balls of mousse only after having cooled them for at least 3/4 hour, and grease them with oil in such a way that the crumbs of dried and candied fruit will adhere more easily.

Cooked Must of wine (for 1 lt): place 150gr of flour and 150 gr of sugar in a pan, and heat at the minimum setting.

Start to mix the ingredients with the help of a whisk to avoid lumps. Once the sugar has melted, add the grape must slowly to avoid lumps.

Cook everything for about 10/15 minutes, until the must simmers. After reaching boiling, turn it off and your must is ready.



Get a deep dish, even if any other type of dish would be good, the effect with a deep dish is more satisfying. Pour a good ladle of 

wine must on the bottom of the plate, perhaps after slightly warming it.

Place a half sphere of mousse, or, if you have the time and above all you see that your guests are still very hungry, place two half spheres overlapped so as to form a ball (Panpepato Ball).

Now sprinkle a little nutmeg and pepper, preferably white pepper that will not be too intrusive, drop a handful of chopped dried fruit and garnish with candied orange cuttings.

Daniele Zito

IT Di essere definito chef proprio non ne vuol sapere, per evitare di cadere in determinate categorie e stereotipi. Lui si definisce un "amante della cucina e della manipolazione della materia prima" e per l'appunto sono proprio queste che, qualunque sia la provenienza e il modo in cui sono interpretate, rendono l'essenza della sua cucina. La scelta della materia prima è il primo passo per poter creare un piatto che possa catturare l'attenzione di chi lo gusta, e in più un occhio attento al rispetto della tradizione ma che guarda all'innovazione contribuiscono a offrire un'esperienza gastronomica ricca di gusto e storia. Questo è Daniele Zito, messicano ma di adozione Romana, cuoco ma prima ancora amante del settore enogastronomico in generale! Potete trovare le sue creazioni su Instagram: daniele89zito e nella pagina Facebook: FourEyedChefs  ENG He'd prefer not to be thought of as a chef, to avoid being categorized under a narrow role or stereotype. Daniele considers himself simply a "lover of cooking and of managing raw ingredients".  In fact, it's raw ingredients,  regardless of where they come from and how they're interpreted, that serve as the foundation of his cooking. Choosing the right ingredients is the first step in creating a dish that can capture the attention of those who taste it, though it is also important to keep a watchful eye on culinary traditions, respecting them, but without forsaking innovation, all with the goal of offering a rich culinary experience filled with taste and history. This is Daniele Zito, originally from Mexico but raised in Rome, a chef but, above all else, someone who loves serving fine foods and wines! You can find his culiary creations on Instagram: daniele89zito and Facebook: FourEyedChefs