Roman pangiallo


(4 servings)

  • 500 g of sultanas (or zibibbo)
  • ½ nutmeg
  • 200 g of shelled walnuts
  • 150 g of shelled hazelnuts
  • 150 g of shelled almonds
  • 500 g of honey
  • Flour
  • 250 g. of mixed candies
  • 500 g of grated and chopped dark chocolate
  • 100 g. of bitter cocoa
  • Zest of an orange


Typical dessert of the Tiburtina tradition linked to the Christmas period, Pangiallo is prepared on the day of the winter solstice, as a wish for the return of long sunny days. The origins actually date back to the gastronome and cook of ancient imperial Rome, Marco Gavio Apicio. Lived between the first century BC and the first century AD, in his collection of cuisine recorded the recipe for a cake very similar to the current Pangiallo.  



  1. Melt honey in a bain-marie 
  2. Once the honey has melted, knead all the ingredients using the flour to make a soft and homogeneous mixture
  3. Shape into small round loaves of about 30 cm, 15 cm high 
  4. Put the loaves on a baking sheet covered with baking paper and let the mixture solidify and compact
  5. The following morning, put the tray in the oven at a temperature of 160/180
  6. Cooking time about 15 minutes (depends on the size and thickness of the loaves)

See also