Typical Italian products: Panforte di Siena PGI

Typical Italian products: Panforte di Siena PGI

Production area

Tuscany region
CE recognition: 2013

It is one of the best known confectionery products of our Peninsula, included by Artusi among the typical products of Siena in its fundamental text "Science in the kitchen and the art of eating well" of 1891 and recognized by the Italian Touring Club guide of 1931 as a specialty of universal fame. Panforte, produced since the twelfth century in the province of Siena when, through the Via Francigena, the city's trade and commerce began to flourish, has been the flagship of the local confectionery industry since the 19th century, the most important economic sector in terms of employees, turnover and volume of exports.


The name "Panforte di Siena" identifies the confectionery product obtained by processing and baking in the oven a dough based on flour, candied fruit, dried fruit, a mixture of sugars, honey and spices. Panforte di Siena, which can come in a double white version, if the coating is based on powdered sugar, or black, if the covering is based on spices, is characterized by the cut due to the presence of well distributed whole almonds and pieces of citron, orange and candied melon, which give consistency to the soft mixture of almond cream.

Panforte di Siena PGI

Production specification - Panforte di Siena PGI

Article 1
Product name
The Panforte di Siena Protected Geographical Indication is exclusively reserved for the product that meets the conditions and requirements of this production specification.

Article 2
Product description
Panforte di Siena is the confectionery product obtained by the subsequent cooking in the oven of a dough based on flour, candied fruit, dried fruit, a mixture of sugars, honey and spices.
At the time of release for consumption, the product can be presented in a double version:
- white version, if the cover is based on icing sugar;
- black version, if the cover is based on spices.
2.1 Physical characteristics:
- shape: round or rectangular if sold whole; wedges or quadrellise marketed when cut;
- dimensions: height from 14 to 45 mm; for the round shape: diameter from 10 to 38cm; for the rectangular shape: from 10 to 20 cm (smaller side) and from 20 to 40 cm (larger side); variable weight depending on the size, between 33gr and 6 Kg;
- consistency: pasty, moderately cut resistant;
- external appearance: the surface is rough and uneven; white version: the color is white due to the veil of sugar that covers it; icing sugar can be contained in a sachet and sprinkled on the product at the time of consumption;black version: the color is dark brown to cover the mixture of
2.2 Chemical characteristics:
- maximum humidity: 15% on the finished product;
2.3. Organoleptic characteristics:
- flavor: sweet, with an aftertaste of candied fruit and almonds and a hint of trouble, light in the white version and very intense in the black version.

Article 3
Delimitation of the production area
The production and packaging area of ​​Panforte di Sienac includes the entire administrative territory of the Province of Siena.

Article 4
Origin of the product
Each phase of the production process must be monitored, documenting the inputs (incoming products) and outputs (outgoing products) for each one. In this way and through the registration in specific lists, managed by the control structure, of the producers and packers, as well as through the timely declaration to the control structure of the quantities produced, the traceability and traceability (from upstream to downstream of the production chain) of the product is guaranteed. . All operators, natural or legal persons, registered in the relevant lists will be subject to control by the control structure, in accordance with the provisions of the production specification, and by the related control plan.

Article 5
Obtaining method
The production conditions of Panforte di Siena, suitable to confer the specific characteristics to the product, must be the following:
5.1 Mandatory ingredients
5.1.1 white version:
wheat flour type '0': in quantities between 14 and 18% of the dough;
dried fruit: whole and unpeeled sweet almonds in quantities not less than 18% of the dough;
candied fruit: candied citron cut into cubes and candied orange peelin quantities between 35 and 45% of the dough; candied cedar must make up at least 25% of the candied fruit used;
sugars: choice between sucrose, glucose syrup, invert sugar, used individually or in a mixture with each other, in quantities between 18 and 23% of the dough;
honey: wildflower in an amount between 2 and 5% of the dough;
spices: nutmeg and cinnamon in doses between 0.3 and 1.5%;
other ingredients: icing sugar used for the sprinkling of the sweet, starch wafers used as the base of the product.
5.1.2 black version:
wheat flour type '0': in an amount between 8 and 18% of the dough;
dried fruit: whole and unpeeled sweet almonds in quantities not less than 18% of the dough;
candied fruit: cubed candied melon and orange peel in quantities between 35 and 45% of the dough; the melonecandito must constitute at least 40% of the candied fruit used;
sugars: a choice between sucrose, glucose syrup, invert sugar, used individually or in a mixture with each other, in quantities between 18 and 23% of the dough;
spices: nutmeg, cinnamon and sweet pepper in doses between 0.6 and 5%;
other ingredients: mixture of the previous spices for the sprinkling of the cake, starch wafers used as the base of the product.
5.2 Optional ingredients
5.2.1 white version:
dried fruit: granulated hazelnuts in a percentage not higher than 1.5% of the dough;
candied fruit: candied melon cut into cubes in a percentage of up to 25% of the candied fruit used;
spices: a mix of mace, pepper, allspice, confetti, cloves;
aromas: vanilla.
No other ingredients, additives, dyes or preservatives are allowed.
5.2.2 black version:
candied fruit: candied citron cut into cubes up to 25% of the candied fruit used;
spices: a mix of nutmegs, coriander, star anise, digarofano nails, ginger, carnation pepper, chili pepper;
aromas: vanilla;
caramel: in quantities not exceeding 2% of the dough;
walnuts: in quantities not exceeding 5% of the dough;
honey: in quantities not exceeding 5% of the dough;
cocoa for dusting.
No other ingredients, additives, dyes or preservatives are allowed.
5.3 Processing of the raw material and ingredients
5.3.1 Kneading.
The sugars are dissolved in water and cooked, mixed with cubed candied fruit, until a homogeneous mixture is obtained.
Once the operation is over, the dough is transferred to the mixer where dried fruit, flour and spices are added. The mixture is then mixed until the ingredients are completely mixed.
5.3.2 Portioning and modeling
The dough is taken from the mixer and portioned.
Each single portion is weighed on scales, placed on starch hosts surrounded by a food paper containment band.
The product is then flattened and then placed in the baking oven, taking care to preventively sprinkle it with a veil of flour.
5.4 Cooking
Panforte di Siena is cooked in a preheated oven at a temperature of 200-230 ° C for a duration of time ranging from 13 to 45 minutes depending on the size of the product.
After cooking, the product is left to cool to room temperature or in a conditioning cell. The flour and the glisfridi of the host and of the containment band are then eliminated. The product is then dusted with a light layer of powdered sugar in the white version, or with the spice mixture in the black version. Dusting with icing sugar can also take place at the moment of consumption.

Article 6
Link with the environment
Symbol of Sienese gastronomy, Panforte has a long history dating back to the medieval period.
According to historians, the first examples of panforte are those breads rich in pepper and honey that a chronicle of February 7, 1205 mentions as gifts that ecolones servants were obliged to bring to the nuns of the Abbey of Montecelso, a town in the province of Siena. Labbondante presence in the dough of expensive ingredients such as spices was such as to give the act of homage a high symbolic value. However, it is necessary to reach the end of the 15th century to establish its fame. The Via Francigena contributed decisively to this
which had allowed the traditional products of the Sienese gastronomy to fast in Rome and the main European courts. This was how the cake went. 6 of 9
also affirming outside the Sienese territory which refined product, offered on the tables of the rich and on important occasionsThe name "Panforte" began to be attested in the early 1800s. An important testimony in this regard is that of one of the greatest Italian poets, Ugo Foscolo, who in 1813 claims to receive "panforti" from Siena as a gift from the noblewoman Quirina Magiotti Mocenni. It is in this century that the dessert comes out of the spice industry and that its production is started on a much larger scale, which also allows its marketing in a significant way outside the Sienese territory, in particular in the Florentine shops. The first production factory of the "Panforte di Siena", by Natale Pepi, was born in 1810 following the Napoleonic suppression of the pharmacy of the Santa Mariadella Scala hospital. The name "pan forte" is also reported by Tommaseo in his Vocabulary of the Italian Language (published in the years 1865-1874). During the 19th century the "panforte" was included in Artusi, in its fundamental text Science in the kitchen and the art of eating well (1891), among the typical sweets of Siena (1891). Since then, there is no guide, Italian or anywhere in the world, who does not cite it as a typical expression of Sienese gastronomy. Special mention in this regard deserves the guidance of the Italian Touring Club of 1931, which confirms its great reputation: "The Sienese confectionery glory of a specialty of universal renown, the famous panforte di Siena".
The white version has a precise date of birth, 1879, when, in honor of the Regina Margherita visiting Siena for the August Palio, the dessert was made for the first time with less use of spices and the base was covered with icing sugar and it was renamed "panforte Margherita". Its immediate success decreed its undisputed fame also under the name of "white panforte".
The preparation of the "Panforte di Siena" began in September, when it was easier to recover some ingredients, such as dried fruit, and continued until the end of the year. The dessert was then consumed during the Christmas holidays. The link between the "Panforte di Siena" and Christmas has transferred everywhere. Traditionally, however, it dates back to an ancient legend, told by Giovanni Righi Parenti in his "The sweets of Siena and Tuscany" (1991) and centered on the miracle of a piece of bread transformed into bread on the night of the birth of the Child Jesus. Today the "Panfortedi Siena" is also made outside of the traditional Christmas holidays by several medium-sized industrial workshops and by various bakery and pastry shops scattered throughout the territory, which together make about half of the total turnover of typical Sienese sweets.
Another aspect of the link between the product and the Sienese territory is given by the existence in the city of a singular induced product, coming from the tradition of apothecaries and represented by the decoration of the product packaging according to forms that refer to neo-Gothic and floral liberty. A real school has developed on this activity since the end of the 1800s by the Sienese artists and a special style called "panforte style" has been consolidated.

Article 7
Inspection body
The control on the conformity of the product to the specification is carried out by a control structure in accordance with the provisions of art. 10 and 11 of Reg. CE 510/06. This structure is a designated public authority: Chamber of Commerce, Industry, Handicraft, Agriculture of Siena, Piazza Matteotti n.30.53100 Siena Tel. 0577 202511 - Fax 0577 270981 - 288020

Article 8.
Packaging and labeling
The product is packaged wrapped in paper or cardboard packaging. A prewrap made of food grade material may be present. If the product is marketed by the cut, each segment or square must include a part of the containment band. To safeguard quality, ensure traceability and product control, the packaging operations must take place within the entire territory indicated in art. 3 of this specification.
The Panforte di Siena lectures and the Protected Geographical Indication in full or by the acronym (PGI), as well as the following additional information, must be indicated on the package and on the containing strap:
- the name, company name, address of the manufacturing and packaging company;
- the graphic symbol of the product as per art. 9, relating to the image to be used in inseparable combination with the Protected Geographical Indication.
It is optionally allowed to add the following indications, respecting the local tradition:
"White" or "Margherita", for the white version;
"Black" for the black version.
The addition of any qualification not expressly provided for is prohibited.
However, the use of indications referring to private brands is allowed, provided that these do not have a laudatory meaning or are talented to mislead the consumer, as well as other truthful and documentable references that are allowed by current legislation and that do not conflict with the purposes and contents of the this specification.
The Panforte di Siena designation must be reported in Italian.

Article 9.
The product logo consists, as shown below, in unabalzana (the shield in white, in the upper part, and black in the lower part) surrounded by a Pantone 1205 yellow cartouche (5% M / 30% Y) which folds on itself same at the top. The scroll bears the wording "Panforte di Siena" to charge Gill Extra Bold Condensed in black and follow its progress; in the lower corner, divide the word "Panforte" from "di Siena", a stylized black flower with 5 petals. In the golden yellow frieze Pantone 117 (30C / 40% M / 70% Y) at the top there is the word "IGP" in black Gill Extra Bold Condensed typeface, surrounded by white with a black border. Immediately under the writing "Geographical Indication Protected" on three lines in black Gill Extra Bold typeface.
The logo can be proportionally adapted to the various declinations of use.
The maximum reduction limit is 1.4 cm in height.

Video: PanfortePanpepato, Pasticceria Nannini, Siena, Tuscany, Italy, Europe