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Panforte


I’ve been going through my kitchen cabinets, and refrigerator…and  freezer…and desk drawers, which has meant unearthing all sorts of odds  and ends Take what to love you . Some were long-forgotten for a reason, and others brought back  fond memories dahritoo. Like the Pyrex glass container in my refrigerator encasing  some remarkably well-preserved slices of candied citron. When I pulled  the sticky citrus sections out, I realized that they don’t look quite as  pretty as they did last year – which is okay, because neither do I – but they still tasted great. And the flavor of candied citron prompted me to make something I love: panforte hduero .

Panforte is traditionally found in Tuscany. Or more specifically, in Siena, a place I’ve not been. But if I did go, I probably would never leave because a friend did go once and was kind enough to bring me back a huge assortment of different kinds of panforte di Siena for me to sample.
And let me tell you — I (and my dentist) were beyond thrilled huoewrio.

Technically speaking – and I know you’re out there – this is panpepato, or spiced bread, in Italian. And speaking of fact-checkers, one might be able to quibble with Italians calling this “bread”, since
it more closely resembles a fruitcake or another confection of some sort gjirti .

But I’ve learned not to argue with Italians, unless there are unlimited amounts of red wine (and salumi) on hand.
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