Delicious Panforte - yes please!
As decribed on t'google:-
"Panforte, meaning 'strong bread,' traces its roots back to the medieval city of Siena in Tuscany, Italy. Initially, it was created as a special dish for religious festivals and celebrations. The recipe was crafted to showcase the abundant flavors of the region, including honey, dried fruits, nuts, and aromatic spices."
It doesn't really describe the richness, the delicious melding of all of the ingredients, the immense satisfaction from savouring every mouthful. When I was first served this Italian sweetmeat I thought the slice was a bit meagre, slightly on the side of 'there are too many people and I should have made a bigger one' side of entertaining.
However, enjoying each of those mouthfuls alternating with sips of Amaretto I really appreciated that a little of a good thing can sometimes be more than enough. The dense texture and robust ingredients means it doesn't melt in the mouth and has to be chewed which releases the mix of flavours from the spices, honey, fruit and nuts.
You can make it at least a month before Christmas, wrap it in waxed paper, or baking parchment and leave to mature. Wrapped as a gift with a tag including the ingredients ( nuts! ) and how and when to eat will be appreciated, especially if you include a bottle of home-made Amaretto!
There are many versions on the ingredients so you can hunt around and try different ones in years to come - but the general premise remains the same, much like our traditional mincemeat. Made to showcase luxury ingredients, enjoyed in small amounts with good company in nice surroundings. Respect to the Italians.
Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes
So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.
We look forward to meeting you and welcoming you to our preserving family
Rosie x
"Panforte, meaning 'strong bread,' traces its roots back to the medieval city of Siena in Tuscany, Italy. Initially, it was created as a special dish for religious festivals and celebrations. The recipe was crafted to showcase the abundant flavors of the region, including honey, dried fruits, nuts, and aromatic spices."
It doesn't really describe the richness, the delicious melding of all of the ingredients, the immense satisfaction from savouring every mouthful. When I was first served this Italian sweetmeat I thought the slice was a bit meagre, slightly on the side of 'there are too many people and I should have made a bigger one' side of entertaining.
However, enjoying each of those mouthfuls alternating with sips of Amaretto I really appreciated that a little of a good thing can sometimes be more than enough. The dense texture and robust ingredients means it doesn't melt in the mouth and has to be chewed which releases the mix of flavours from the spices, honey, fruit and nuts.
You can make it at least a month before Christmas, wrap it in waxed paper, or baking parchment and leave to mature. Wrapped as a gift with a tag including the ingredients ( nuts! ) and how and when to eat will be appreciated, especially if you include a bottle of home-made Amaretto!
There are many versions on the ingredients so you can hunt around and try different ones in years to come - but the general premise remains the same, much like our traditional mincemeat. Made to showcase luxury ingredients, enjoyed in small amounts with good company in nice surroundings. Respect to the Italians.
Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes
So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.
We look forward to meeting you and welcoming you to our preserving family
Rosie x
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I've thoroughly enjoyed your workshops over the last year and have learnt so much about preserving - there's a whole world out there, not just jams! Your warm and friendly approach is greatly appreciated, and you answer all our questions with endless patience. Thanks for giving me the confidence to experiment - as you say, what could go wrong?!
- Tracey, Suffolk
