Pan co ‘santi, or Pan de’ santi, is a traditional tuscan dessert that was used to prepared in the period of All saints holidays, with very easy ingredients available in the tuscan countryiside of Siena and Grosseto.
Ingredients for a pat
8gr Brewer’s yeast
150ml di Water
1/2 Poud Anise
100gr Lard (or Butter)
How to prepare it
First of all, soak the raisins in warm water to revive them, in this way they will be ready for the dough. Dissolve the brewer’s yeast in warm water.
In a bowl put the flour, chopped walnuts, sugar, melted butter, squeezed raisins, powdered anise, yeast dissolved in water, a pinch of salt and start working everything until obtaining a homogeneous dough.
Put it to a pastry board and knead for a few minutes to form a single ball and put it to rise in a lightly greased bowl. It will have to double and it will take from 3 to 4 hours.
Once the leavening is complete, take the dough and divide it into 2 pieces and place it on a baking sheet to rise for another 20 minutes.
After 20 minutes, bake the pan dei santi at 180 ° for 25-30 minutes until it has a golden surface.
Enjoy your meal!
Which wine are you gonna pair with Pan co’ santi?
Today we propose again such an old tradition paired with Rosso di Montalcino DOC Albatreti 2018, a fresh rosso, aged one year in tonneaux, with fruity notes and floral aromas. Albetrati, owned by Gaetano Salvioni, growes only 8 hectars in Sangiovese grapes, in southwest side of Montalcino’s hill producing 10.000 bottles per year.