CUISINE ART REVIEW A
VOLUME 60, NUMBER 1
OCTOBER 2006
HOW TO PREPARE THE SIENESE “PAN COI SANTI”
Tommaso Addabbo
Department of Information Engineering,
University of Siena,
Via Roma, 56, 53100 Siena, Italy
(Dated: October 22, 2006)
Abstract – In this joking brief we reveal the secret recipe for preparing the Sienese traditional
Pan coi Santi. This traditional cake was prepared by Sienese peasants using autumnal natural
ingredients like walnuts and raisins.
I.
• one handful of aniseeds.
INTRODUCTION
The Sienese Pan coi Santi (literally, “Bread
with the Saints”) is an autumnal traditional cake
prepared in Siena (Italy) [1][2]. It seems that the
name of the cake comes from the Sienese peasant
tradition to prepare it for the Catholic Christian
holiday of Tutti i Santi (All Saints’ Day) that falls
in November, 1st.
Most of the Sienese people like to eat the Pan
coi Santi one or two days after its baking. If possible, they enjoy the Pan coi Santi with a passito
(wine made from dried grapes, like the Tuscan Vin
Santo) or a sweet sparkling wine, to conclude the
meal. The cake is even good for breakfast (with
coffee or tea) or in the afternoon coffee-break.
II.
INGREDIENTS
For a better traditional Sienese Pan coi Santi
[1], prepare the following ingredients:
• 1 kg of flour,
Typically, more walnuts should be used, and less
raisins (e.g., 2 : 1, proportionally).
III.
PREPARATION
Mix 3/4 of the flour with the water and the
dissolved yeast. Let the dough rise for one hour
and then add the remaining ingredients, mixing
everything. The cake is not a normal bread, so
you don’t need to work the mixture. Just mix
everything well and if needed add some water to
make the mixture soft, somewhat moist and sticky.
Put the mixture in one or two bowls (aluminium
moulds, as well) and let it rise for two more hours.
Put the mould in the middle of the oven and bake
it at 180 Celsius degrees as long as it suffices (depending on the size of the mould. Typically 45
minutes are enough, but check the colour of the
crust: it must be dark-brown). Remove the cake
from the oven and let it cool.
• 50 g of yeast dissolved in a teacup of water,
• 3 teacupfuls of water,
IV.
CONCLUSIONS
• 1/2 teacupful of oil,
• 1/2 kg of sugar,
• one teaspoonful of salt,
• shelled walnuts and raisins (at will, depending on you),
[1] T.Addabbo, A.Addabbo and B.Klange, “The secret recipes of Solidea”, Int. J. Oral Cooking Traditions, Vol. 332, Issue IV, pp. 585 – 616, 2004.
1063-651X/06/60(1)/284(1)/$15.00
284
In this joking brief we describe how to prepare
the traditional Sienese cake Pan coi Santi. We reveal the secret ingredients of the cake and provide
useful directions for its preparation. We suggest
to sip a good Tuscan passito while tasting the Pan
coi Santi.
[2] T.Addabbo, “Sienese Cuisine: an Overview”, Am.
J. Human Arts, Vol. 48, pp. 1525 – 1546, 2005.
©2006 The European Cuisine Society