{"id":192784,"date":"2022-08-12T17:44:52","date_gmt":"2022-08-12T15:44:52","guid":{"rendered":"http:\/\/www.bellaumbria.net\/pampepato-ternano-2\/"},"modified":"2022-08-14T10:18:00","modified_gmt":"2022-08-14T08:18:00","slug":"pampepato-ternano-2","status":"publish","type":"post","link":"https:\/\/www.bellaumbria.net\/en\/food-and-wine\/pampepato-ternano","title":{"rendered":"Pampepato ternano"},"content":{"rendered":"<div style=\"display: none;\">\n<p>Da sempre, <strong>Natale<\/strong> \u00e8 sinonimo di <strong>dolci<\/strong>. Il <strong>pampepato <\/strong>(o<strong> panpepato<\/strong>) \u00e8 sicuramente uno dei <strong>dolci umbri<\/strong> pi\u00f9 apprezzati e pi\u00f9 popolari delle <strong>tavole imbandite <\/strong>per le festivit\u00e0 natalizie.<\/p>\n<p>Le <strong>origini del dolce<\/strong> sono in realt\u00e0 piuttosto controverse, al punto tale che ben 3 regioni italiane ne contendono la denominazione di <em>&#8220;prodotto tradizionale&#8221;:\u00a0<\/em>Umbria, Toscana ed Emilia Romagna. Tuttavia, la <strong>metodologia ternana<\/strong> di preparazione rimane unica e si differenzia nettamente da tutte le altre.<\/p>\n<p>Il pampepato \u00e8 basato su ingredienti tipici della stagione autunnale: frutta secca, uvetta, canditi, miele o zucchero e spezie a seconda delle varianti, poich\u00e9 \u00e8 un dolce popolare e ogni famiglia \u00e8 solita riproporre una versione rivisitata della ricetta tradizionale.<\/p>\n<p><a><img class=\"\" title=\"\" alt=\"\" width=\"\" height=\"\" \/><\/a><\/p>\n<h2><\/h2>\n<h2>Le origini del Pampepato<\/h2>\n<p>Risalendo alle prime tracce di una ricetta scritta databile al <strong>1800<\/strong>, il pampepato era gi\u00e0 allora considerato un\u00a0<strong>dolce delle feste<\/strong> in quanto veniva realizzato con<strong> cioccolato e spezie,<\/strong> che all\u2019epoca erano prodotti difficili da reperire e di conseguenza molto costosi.<\/p>\n<p>Con tutta probabilit\u00e0, per\u00f2, il dolce ha vita assai pi\u00f9 antica e risale al <strong>XVI secolo.<\/strong>\u00a0Si suppone che la preparazione ternana che oggi conosciamo sia la diretta derivante di un altro dolce : il cosiddetto\u00a0<strong>pan speziato,<\/strong>\u00a0dolce molto simile portato in zona dalle antiche carovane provenienti dall\u2019Oriente intorno alla met\u00e0 del Cinquecento.\u00a0Il prodotto si \u00e8 poi mescolato alla tradizione gastronomica locale e sono stati aggiunti ingredienti come le noci, gli agrumi ed anche il\u00a0<strong>mosto cotto. <\/strong>Oggi difficile da reperire, il mosto cotto a Terni viene<strong>\u00a0<\/strong>imbottigliato ad hoc e destinato alla preparazione del dolce.<\/p>\n<p>La preparazione del\u00a0pampepato ternano\u00a0fa dunque parte della gastronomia popolare tradizionale, assumendo anche un profondo\u00a0carattere folkloristico\u00a0al punto tale da diventare una vera e propria festa nella festa. Secondo la tradizione, <strong>il dolce viene preparato rigorosamente a partire dall&#8217;8 dicembre<\/strong>\u00a0e per un periodo che arriva fino al\u00a0<strong>14 febbraio,\u00a0<\/strong>giorno di\u00a0<strong>San Valentino<\/strong>, il patrono locale. E&#8217; inoltre usanza tipica\u00a0<strong>conservare almeno una porzione<\/strong>\u00a0fino al giorno di Pasqua (o addirittura dell&#8217;Assunzione il 15 agosto).<\/p>\n<p><a rel=\"\"><img class=\"\" title=\"\" alt=\"\" width=\"\" height=\"\" \/><\/a><\/p>\n<h2>Gli ingredienti del pampepato ternano<\/h2>\n<p>Come abbiamo visto, le origini del dolce sono piuttosto confuse e poco certe. Cos\u00ec come spesso accade quando si tratta di ricette antiche che si tramandano di generazione in generazione, non vi \u00e8 una ricetta univoca. Gli ingredienti comunemente pi\u00f9 usati sono <strong>noci<\/strong>, <strong>vino rosso<\/strong>, <strong>mandorle<\/strong>, <strong>nocciole<\/strong>, <strong>uvetta<\/strong>, <strong>miele<\/strong>, <strong>cioccolato fondente<\/strong>, <strong>cannella<\/strong>, <strong>farina<\/strong>, <strong>noce moscata<\/strong> ed ovviamente, <strong>pepe<\/strong>. Tuttavia sono nate nel corso degli anni, diverse varianti che prevedono spesso la sostituzione di questi ingredienti, con altri.<\/p>\n<p>Quello che conta, ad ogni modo, \u00e8 sporcarsi le mani: gli ingredienti vanno infatti amalgamati e mescolati manualmente, fino a modellare i singoli panetti.<\/p>\n<p><a rel=\"\"><img class=\"\" title=\"\" alt=\"\" width=\"\" height=\"\" \/><\/a><\/p>\n<\/div>\n<div>\n<p>Christmas time has always been synonymous with <strong>desserts<\/strong>. The pampepato (or panpepato) is certainly <strong>one of the most appreciated and the most popular Umbrian sweets<\/strong> during Christmas holidays.<\/p>\n<p><strong>The origins of the dessert<\/strong> are actually quite controversial, to such an extent that as many as <strong>3 Italian regions contend the name of &#8220;traditional product&#8221;<\/strong>: Umbria, Tuscany and Emilia Romagna. However, the <strong>Umbrian preparation<\/strong> methodology remains unique and is clearly different from all the others.<\/p>\n<p>The pampepato is based on ingredients typical of the autumn season: dried fruit, raisins, candied fruit, honey or sugar and spices depending on the variations, as it is a popular dessert and every family is used to revisit a revisited version of the traditional recipe.<\/p>\n<p><a><img class=\"\" title=\"\" alt=\"\" width=\"\" height=\"\" \/><\/a><\/p>\n<h2><\/h2>\n<h2>The origins of the Pampepato<\/h2>\n<p>Going back to the <strong>1800s<\/strong>, pampepato <strong>was already considered a party dessert<\/strong> as it was made with <strong>chocolate and spices<\/strong>, which at the time were difficult to find and consequently very expensive products.<\/p>\n<p>In all probability, however, the dessert has a much older life and dates back to the<strong> sixteenth century<\/strong>. It is supposed that the umbrian preparation we know today is the direct derivative of another sweet: the so-called &#8220;<strong>spicy pan<\/strong>&#8220;, a very similar sweet brought in the area by the ancient caravans coming from the East around the middle of the sixteenth century. The product was then mixed with the local gastronomic tradition and ingredients such as walnuts, citrus fruits and cooked must were added. Today difficult to find, the &#8220;<strong>mosto cotto<\/strong>&#8221; in Terni is bottled only for the preparation of the dessert.<\/p>\n<p>The preparation of the pampepato ternano is therefore part of the traditional folk cuisine, also taking on a deep folk character to the point of becoming a real party in the party. According to tradition, the dessert is rigorously prepared starting from December 8 and for a period that reaches until 14 February, <strong>Valentine&#8217;s Day<\/strong>, the local patron. It is also a typical custom to keep at least one portion until Easter (or even of the Assumption on August 15th).<\/p>\n<p><a rel=\"\"><img class=\"\" title=\"\" alt=\"\" width=\"\" height=\"\" \/><\/a><\/p>\n<h2>The ingredients of pampepato ternano<\/h2>\n<p>As we have seen, the origins of the dessert are rather confusing and not very certain. As is often the case when it comes to ancient recipes handed down from generation to generation, there is no univocal recipe. The most commonly used ingredients are nuts, red wine, almonds, hazelnuts, raisins, honey, dark chocolate, cinnamon, flour, nutmeg and of course, pepper. However, over the years there have been several variations that often involve replacing these ingredients with others.<\/p>\n<p>What matters, however, is to get your hands dirty: the ingredients are in fact mixed and mixed manually, to shape the individual cakes.<\/p>\n<p><a rel=\"\"><img class=\"\" title=\"\" alt=\"\" width=\"\" height=\"\" \/><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div style=\"display:none\"><\/div>\n","protected":false},"author":1,"featured_media":178644,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[809],"tags":[],"tema_struttura_attivita":[],"target_struttura_attivita":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pampepato ternano | Bella Umbria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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