We’ve always been captivated by the warm, festive flavors of Italian holiday traditions, and Pangiallo stands out as a true gem. Originating from the Lazio region, this nutty bread has graced Christmas tables for centuries, blending ancient Roman influences with simple, wholesome ingredients that evoke pure joy.
It’s more than just a recipe—it’s a celebration of seasonal abundance that we’ll guide you through step by step. With its mix of honey, dried fruits, and spices, Pangiallo promises to fill your home with irresistible aromas and create lasting memories.
Ingredients
As we delve into creating our authentic Pangiallo, an Italian holiday bread rich in tradition and flavor, we start by gathering the essential ingredients. These wholesome components, inspired by ancient Roman influences, blend nuts, dried fruits, honey, and spices to capture the essence of this festive favorite. Below, we list the ingredients in the order they are typically used, with precise measurements and any necessary prep notes for accuracy and ease.
- Flour: 2 cups all-purpose flour, sifted to ensure a light texture and even mixing.
- Nuts: 1 cup mixed nuts (such as almonds and walnuts), roughly chopped for even distribution and added crunch.
- Dried Fruits: 1 cup assorted dried fruits (including raisins, figs, and dates), finely chopped to enhance sweetness and blend seamlessly into the dough.
- Honey: ½ cup pure honey, warmed slightly for better incorporation and to release its aromatic notes.
- Spices: 2 teaspoons ground spices (like cinnamon and cloves), freshly ground if possible, to infuse warm, festive flavors.
- Citrus Zest: Zest of 1 orange, grated for a bright, citrusy lift that complements the nuts and fruits.
- Eggs: 2 large eggs, at room temperature, to bind the ingredients and add moisture.
- Olive Oil: ¼ cup extra-virgin olive oil, for a subtle earthiness that ties the Mediterranean roots of Pangiallo together.
- Baking Powder: 1 teaspoon, to help the bread rise gently and achieve the perfect density.
- Salt: ½ teaspoon sea salt, to balance the sweetness and enhance overall taste.
Tools and Equipment
To bring our Pangiallo recipe to life after gathering the ingredients, we need a selection of essential tools and equipment. These items ensure precise preparation and baking, helping us achieve the perfect texture and flavor in this traditional Italian holiday bread.
Must-Have Tools
We recommend the following tools for an efficient and enjoyable baking process:
- Large mixing bowl: Essential for combining our dry ingredients like flour, nuts, and dried fruits; opt for a bowl with a capacity of at least 4 quarts to avoid spills during mixing.
- Measuring cups and spoons set: Crucial for accurate measurements of ingredients such as the 2 cups of flour and 2 teaspoons of spices; we prefer a set with both dry and liquid options for versatility.
- Fine-mesh sieve or sifter: Used to sift the flour and baking powder, ensuring a light and airy dough; this tool helps incorporate air and remove lumps for that signature Pangiallo texture.
- Grater or zester: Perfect for grating the zest of 1 orange, releasing its fresh oils to enhance the bread’s aromatic profile.
- Whisk or wooden spoon: Ideal for blending wet ingredients like eggs, honey, and olive oil into the dry mix; a whisk works best for even distribution.
- Baking sheet or loaf pan: We suggest a 9-inch loaf pan for shaping the dough, allowing it to bake evenly and develop a golden crust; line it with parchment paper for easy removal.
- Oven thermometer: Helps verify that our oven is at the precise temperature (around 350°F) for baking, ensuring consistent results every time.
- Cutting board and sharp knife: Necessary for chopping nuts and dried fruits to the right size, making assembly quick and precise.
By having these tools ready, we can seamlessly transition from mixing to baking, creating a festive Pangiallo that captures the essence of Italian holiday traditions.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting our authentic Pangiallo step by step to create a nutty Italian holiday bread bursting with festive flavors.
Prep
First, we prepare our ingredients to ensure even mixing and optimal texture. Begin by sifting 2 cups of all-purpose flour with 1 teaspoon of baking powder and ½ teaspoon of sea salt into a large mixing bowl to remove lumps and aerate the flour— this step guarantees a lighter crumb in our Pangiallo.
Next, coarsely chop 1 cup of mixed nuts such as almonds and walnuts on a cutting board using a sharp knife; the satisfying crunch will add delightful texture. Similarly, dice 1 cup of assorted dried fruits like raisins, figs, and dates into small pieces to distribute their sweet, chewy bursts throughout the bread.
Grate the zest from 1 orange with a zester; the vibrant citrus oils release an invigorating aroma that fills the kitchen with a fresh, zesty scent. Warm ½ cup of pure honey gently in a small saucepan over low heat until it becomes fluid and glossy—inhale the rich, floral notes as it enhances the bread’s natural sweetness. Finally, crack 2 large eggs into a separate bowl and lightly beat them with ¼ cup of extra-virgin olive oil until well combined; this mixture promises a moist, tender result in our festive loaf.
Mix
With our ingredients prepped, we combine them to form the dough. In the large mixing bowl, add the sifted flour mixture to the chopped nuts, dried fruits, and orange zest; use a wooden spoon to stir until the dry components are evenly coated—envision the colorful medley creating a tapestry of flavors.
In a separate bowl, blend the warmed honey with the beaten eggs and olive oil; pour this liquid mixture into the dry ingredients and stir vigorously until a sticky dough forms. Incorporate 2 teaspoons of ground spices like cinnamon and cloves for a warm, spicy essence that evokes holiday memories; the dough should be cohesive yet slightly tacky, releasing a tantalizing aroma of spices and honey as you mix.
Bake
We shape and bake our Pangiallo to achieve a golden, fragrant loaf. Preheat your oven to 350°F and line a baking sheet or loaf pan with parchment paper for easy release.
Form the dough into a round or oval shape on the prepared pan, ensuring it’s about 1-2 inches thick for even baking. Place it in the center of the oven and bake for 30-40 minutes, or until the top turns a deep golden brown and a toothpick inserted in the center comes out clean—the kitchen will fill with the irresistible scent of toasted nuts and spices.
For precise baking times based on oven variations, refer to the table below:
| Oven Type | Baking Time (minutes) | Internal Temperature (°F) |
|---|---|---|
| Conventional Oven | 35-40 | 200 |
| Convection Oven | 30-35 | 200 |
Cool and Store
Once baked, we cool our Pangiallo to set its structure and preserve its flavors. Remove the loaf from the oven and transfer it to a wire rack; let it cool completely for about 1 hour so the aromas of honey and spices intensify and the texture firms up.
To store, wrap the cooled Pangiallo tightly in plastic wrap or place it in an airtight container at room temperature for up to 5 days; for longer freshness, refrigerate it for up to 2 weeks or freeze for up to 3 months—the bread’s nutty essence will remain vivid, ready to evoke Italian holiday traditions with every slice.
Make-Ahead Instructions
To simplify your Pangiallo preparation and fit it into a busy holiday schedule, we recommend making certain components ahead of time. This allows us to preserve the nutty essence and festive flavors of this Italian holiday bread while minimizing last-minute effort. Below, we outline the key steps for preparing ingredients, dough, and the baked loaf in advance.
Preparing Ingredients in Advance
We can get a head start by prepping the dry and fresh elements up to 48 hours before baking. This ensures that the aromas of cinnamon and cloves remain vibrant and ready to infuse the dough.
- Chop nuts and dried fruits: Roughly chop 1 cup of mixed nuts (such as almonds and walnuts) and 1 cup of assorted dried fruits (like raisins, figs, and dates). Store them in an airtight container at room temperature to maintain their crisp texture and prevent staleness.
- Grate orange zest: Zest 1 orange and store it in a small sealed bag in the refrigerator. This keeps the bright citrus notes fresh for when we mix the dough.
- Sift dry ingredients: In a large mixing bowl, sift 2 cups of all-purpose flour with 1 teaspoon of baking powder and ½ teaspoon of sea salt. Add 2 teaspoons of ground spices (such as cinnamon and cloves). Transfer this mixture to an airtight container so it’s ready for quick assembly.
Making Dough Ahead
For even more convenience, we can prepare the full dough up to 24 hours in advance. This step locks in the honey-sweetened richness without compromising the final texture.
- Follow the initial preparation steps from our earlier instructions to combine wet ingredients: warm ½ cup of pure honey, beat 2 large eggs, and mix in ¼ cup of extra-virgin olive oil.
- Gradually incorporate the sifted dry ingredients and prepped nuts, fruits, and zest to form a sticky dough.
- Wrap the dough tightly in plastic wrap or place it in a covered bowl, then refrigerate it. This resting period enhances the spiced flavors and makes shaping easier later.
Baking and Storing the Loaf
If you prefer to bake Pangiallo ahead, we can prepare the full loaf up to a week in advance for short-term storage or longer for the holidays. This ensures the bread retains its golden-brown crust and moist interior.
- Bake as instructed: Shape and bake the dough at 350°F for 30-40 minutes until golden brown, then cool completely on a wire rack.
- Storage options: Use the following table to guide storage based on duration, helping us keep Pangiallo fresh and full of holiday spirit.
| Storage Method | Duration | Conditions and Tips |
|---|---|---|
| Airtight container at room temperature | Up to 1 week | Ideal for immediate enjoyment; wrap in parchment to preserve the nutty aroma. |
| Refrigerator | Up to 2 weeks | Wrap tightly to avoid drying; reheat slices in the oven for warm, fragrant results. |
| Freezer | Up to 3 months | Double-wrap in plastic and foil; thaw overnight in the refrigerator to maintain texture. |
By following these make-ahead strategies, we ensure that every step leads seamlessly into baking day, allowing us to savor the traditions of Pangiallo without the rush.
Conclusion
We’ve loved sharing this timeless Pangiallo recipe, a staple of Italian holiday traditions that brings warmth and nostalgia to our kitchens.
It’s more than just a bread—it’s a way to connect with history and create new memories with loved ones.
We’ll encourage you to try it this season; you’ll discover how simple ingredients craft something truly magical.
Frequently Asked Questions
What is Pangiallo?
Pangiallo is a traditional Italian nutty bread from the Lazio region, enjoyed during Christmas celebrations for centuries. It blends ancient Roman influences with wholesome ingredients like honey, dried fruits, and spices, creating a festive treat that fills homes with delightful aromas and cherished memories.
What ingredients are needed for Pangiallo?
To make authentic Pangiallo, you’ll need 2 cups sifted all-purpose flour, 1 cup mixed nuts (like almonds and walnuts), 1 cup assorted dried fruits (such as raisins, figs, and dates), ½ cup warmed pure honey, 2 teaspoons ground spices (cinnamon and cloves), zest of 1 orange, 2 large eggs, ¼ cup extra-virgin olive oil, 1 teaspoon baking powder, and ½ teaspoon sea salt for rich flavor and texture.
What tools are required to make Pangiallo?
Essential tools include a large mixing bowl, measuring cups and spoons, a fine-mesh sieve for sifting, a grater or zester, a whisk or wooden spoon, a baking sheet or loaf pan, an oven thermometer, and a cutting board with a sharp knife. These help ensure precise preparation and perfect baking results.
How do you prepare Pangiallo?
Start by sifting flour and preparing ingredients like chopping nuts, dicing fruits, grating orange zest, and warming honey. Mix dry ingredients with wet ones to form a sticky dough, shape it, then bake at 350°F for 30-40 minutes until golden brown. Cool on a wire rack for the best texture and flavor.
How long does it take to bake Pangiallo?
Bake Pangiallo at 350°F for 30-40 minutes, depending on your oven type. Use an oven thermometer for accuracy, and check for a golden brown finish. A baking time chart can help adjust for conventional or convection ovens to ensure even cooking.
Can I make Pangiallo ahead of time?
Yes, prepare ingredients like chopping nuts and dried fruits, grating zest, and sifting flour up to 48 hours in advance. Make the full dough up to 24 hours ahead to enhance flavors. Bake and store the loaf for up to three months, making it ideal for busy holidays.
How should I store Pangiallo?
After cooling, store Pangiallo in an airtight container at room temperature for up to a week, or refrigerate for two weeks. For longer storage, freeze for up to three months. Thaw at room temperature to maintain its fresh, nutty essence and holiday flavors.