EU recognition: 2020
The "Pampepato di Terni / Panpepato di Terni" is a baked product obtained from the processing of dry fruit, chocolate, raisins, candied fruit, bitter cocoa, honey, coffee, spices, flour.
The production area is represented by the administrative inter-territory of the Province of Terni and the municipalities of Massa Martana, Marsciano, Todi, Fratta Todina, Montecastello di Vibio and Deruta, of the Province of Perugia.
Pampepato di Terni - Panpepato di Terni PGI (photo www.ilpampepatoditerni.it)
Production specification - Pampepato di Terni - Panpepato di Terni PGI
The Protected Geographical Indication "Pampepato di Terni - Panpepato di Terni" is exclusively reserved for the product that meets the conditions and requirements established by this
The "Pampepato di Terni / Panpepato di Terni" is a baked product obtained from the processing of dry fruit, chocolate, raisins, candied fruit, bitter cocoa, honey, coffee, spices, flour as detailed in the following article 4.
When released for consumption, the "Pampepato di Terni / Panpepato di Terni" has the following characteristics:
Shape: circular, flat base and convex surface.
diameter: between 1 and 20 cm;
height: between 1 and 10 cm;
Weight: between 25 g and 1 kg;
Humidity: from 7.5% to 25%.
External appearance: dark brown, almost black dome-shaped with evidence of dried fruit on the surface;
Internal appearance: dark brown color, with widespread presence of dried fruit and well distributed candied fruit;
Consistency of the dough: compact, soft thanks to the soft component (chocolate, uvapassa, candied fruit, honey, coffee) and crispy due to the toasted dried fruit.
Smell: at first glance of chocolate and dried fruit, then of spices, in particular of cinnamon, enine moscata pepper;
Taste: initial chocolate with a slight hint of spices, which leaves room for dried fruit and candied fruit; decisive final flavor of chocolate and spices, in particular cinnamon, nutmeg and pepper.
The production area of the "Pampepato di Terni / Panpepato di Terni" is represented by the administrative inter-territory of the Province of Terni and the municipalities of Massa Martana, Marsciano, Todi, Fratta Todina, Montecastello di Vibio and Deruta, of the Province of Perugia.
Description of the production method
For the production of the "Pampepato di Terni / Panpepato di Terni" the following ingredients are used, referred to 10 kg of dough before cooking:
toasted dried fruit: almonds, walnuts and hazelnuts together, in varying proportions, from 3.5 kg to 6 kg;
candied fruit and dried fruit: raisins, orange, cedar jointly, in proportionally variable, from 1.5 kg to 3 kg;
Mille wildflower honey: from 0.5 kg to 1.5 kg;
bitter cocoa powder (20-22% cocoa butter): from 0.2 kg to 0.5 kg;
chocolate (cocoa minimum 50%): from 0.5 kg to 1.5 kg;
spices: pepper, cinnamon, nutmeg jointly, in variable proportions, from 0.05 kg to 0.15 kg;
type “0” flour or, alternatively, corn or rice or almond flour: from 0.2 kg to 0.7 kg;
In addition to the previous ingredients, the following optional ingredients are allowed in the same reference dough:
Cotto cooked must: up to 0.8 kg;
liqueur: up to a maximum of 0.075 kg;
sugar: up to a maximum of 0.05 kg;
orange peel: up to a maximum of 0.05 kg;
pine nuts: up to 0.2 kg;
liquid coffee: up to 0.2 kg;
ostia: as a basis.
If the dough is made by machine, the use of water in quantities not exceeding 5% is allowed.
The product does not contain any dyes or added preservatives.
4.2 Production and packaging method
To the dried toasted fruit, the candied fruit (orange and cedar) cut into cubes and the uvapassa are added. Then cocoa, flour, spices and other optional ingredients are added if present (pine nuts, orange peel). Chocolate, previously melted in a water bath, is added together with honey, coffee (if present), cooked must (if present), liqueur (if present) and sugar (if present). Lespezie can also be added at this stage.
4.2.2 Portioning, Modeling and Cooking
The dough is portioned manually or mechanically. A modeling and finishing operation and addition of the host (if any) follows to give the product the characteristics of shape, size and weight established in art. 2 of this specification. The cooking takes place in the oven at a temperature of 160 ° to 200 ° for 5/25 minutes according to the size of the dough.
4.2.3 Maturation and Packaging
The Pampepati are left to cool at least 12 hours before packaging before wrapping.
This first packaging must take place at the production site, in order to avoid a deterioration of the qualitative perception by the consumer. An exposure to the air of the product, not protected by the pre-wrapping, would alter the aromatic persistence of the dessert, dispersing and erecting the complex range of aromas conferred by the spices, moreover it would lead to an opacification of the surface due to the cocoa butter outcrop and a loss of crunchiness of the dried fruit. The packaging consists of at least one sealed protective cover made of: food cellophane, parchment, aluminum or other food materials, in accordance with current laws.
A second outer casing can be added outside the production site. The "Pampepatodi Terni / Panpepato di Terni" is marketed in single-product packs, whole or cut into slices of thickness between 0.5 and 1.5 cm.
Proof of origin
Each phase of the production process must be monitored by documenting the incoming and outgoing products for each. In this way, and through the registration in special lists, managed by the control structure, of the producers and packers, as well as through the report to the control structure of the quantities produced, the traceability of the product is guaranteed. All individuals, legal or natural persons, registered in the relevant lists, are subject to control by the control structure, in accordance with the provisions of the production specification and the related control plan.
Link with the territory
The production and reputation of this sweet from the "Pampepato di Terni" / "Panpepato di Terni" is traditionally linked to the environment and the territory it represents.
The origins of the "Pampepato di Terni / Panpepato di Terni" are so old that they certainly date back to the 15th century, at least in the composition of the ingredients still used today.
The "Pampepato di Terni" / "Panpepato di Terni", prepared for centuries with what the rural economy allowed to put aside during the year, is the Christmas dessert par excellence.
Over time, the preparation of the "Pampepato di Terni" / "Panpepato di Terni" has been enhanced to represent the Terni gastronomy during the Christmas holidays.
The first reference to a professional and "large-scale" production of the "Pampepato di Terni" / "Panpepato di Terni" dates back to 1913 with a historic Terni pastry shop of the time, which spread it making it known as the sweet of Terni.
In the early twentieth century, there is also an evolution of the product name. Accomplicing tearful schooling of even the most humble classes by the so-called Gentile Reform of 1923, what until then was widely called Panpepato (spiced peppered bread) began to be increasingly known as Pampepato, both by virtue of the orthographic and grammatical rules of the language Italian who ask for the link "mp" to be the easiest resaphonetic corresponding to speech.
The initially known name of "gingerbread" remains however still today alongside the more used "pampepato", always referring to the same sweet from Terni.
Numerous, during the 1900s and even today, have been the books of traditional recipes, gastronomic and tourist guides and publications of various kinds that refer the pampepato to be a sweet of Terni.
The Italian Touring Club in the first edition of the Gastronomic Guide of Italy dated 1931 reports "the Christmas gingerbread" in Terni to remember "(Italian Touring club 1931), also the" Gastronomic Guide of Italy (Felice Cunsolo, Gastronomic Guide of Italy, Institute Geografico De Agostini- Novara - 1975) in correspondence with the section dedicated to the Umbria Region, cites the "Pampepatodi Terni" / "Panpepato di Terni" as a typical Christmas dessert from Terni.
The "Pampepato di Terni" / "Panpepato di Terni" is also mentioned in the tourist guide "Guidadi Terni and Terni" as sweet "lord of the Christmas table" (Loretta Santini, Guide of Terni and Terni, pg. 23, ed. Qguide, 2003).
The guide "Flavors and Fragrances" of the Province of Terni, in the section "Tradition at the table for Christmas" among the desserts recalls the pampepato (Umbria Gusto, Sapori e profumori, 2008 - Provincia di Terni).
The Italian Academy of Cuisine has dedicated a variety of "Pamppato di Terni" / "Panpepato di Terni", contained in celebratory volumes or sector magazines; among the most important: "The fruits of the sun" where it quotes "Panpepato is the sweet prince of the Ternan Christmas tradition" (I Frutti Del Sole - 2007 - ed. Italian Cuisine Academy), and again in the article "Ternano Panpepato" , the "Pampepato di Terni" / "Panpepato di Terni" is defined in the subtitle as "the sweet prince of the Christmas tradition in the Umbrian city" ("Civiltà della Tavola", n. 299 December 2017- ed. Italian Academy of Cuisine).
Further evidence about the reputational link of the "Pampepato di Terni" / "Panpepato di Terni" with the Terni area is provided by the article "Terni to lick your mustache", published in the Corrieredell'Umbria newspaper of Saturday 9 April 2016, where, on the subject of traditions culinary it is reported that the "Pampepato di Terni" / "Panpepato di Terni" "best represents that set of contradictions to the Umbria tradition. It is the perfect balance between sweet and bitter that makes the difference in this sweet that immediately became part of the Umbrian peasant tradition ".
In addition, an extract from the article published in the newspaper "Il Messaggero", in the local edition of Terni of 31.12.2009, is also quoted, "Tradition has it that the pampepato from 1851 never fails on the tables of the Terni."
Also interesting is another article published in the same newspaper entitled "In the race for the best" Pampepato of the year "where that of Terni is exalted as" unique that is found only in Terni and is also a symbol of tradition as evidenced by the same ingredients. " (The Messenger of 12/15/2008)
The "Pampepato di Terni" / "Panpepato di Terni", in the cooking magazine "Cucina Moderna", is indicated as "classic dessert of the Christmas holidays" (Cucina Moderna, January 2018, pg. 98, Ed. Gruppo Mondadori).
In the second edition of the publication "La vera Umbria" the recipe of the "Pampepatodi Terni" / "Panpepato di Terni" is published, indicated as a typical dessert of Terni (Caruso P., the real Umbria. Umbrian translation into the pleasures of the table, ed. Grilligraf Collazzone (Pg), 2000).
In the publication "Terni: the city between two rivers" of the series "Cultural tourism: the magazine that guides", it is also reported that "in Terni, during Christmas, there is no family, restaurant, gastronomy, pastry shop or oven, that does not prepare the pampepato […] ”(AA.VV. Terni the city between two rivers. Province of Terni - Ed. Vanni - 2006).
The "Pampepato di Terni" / "Panpepato di Terni" is also the protagonist of playful moments and popular dialogue in the territory.
In this regard, the Terni delegation of the Italian Academy of Cuisine, for a few years, invited its members to present the pampepati produced in their homes to the tasting and to share the relative recipe, rewarding the best dessert that would respond to the canons of tradition. On the track of the Academy, since 2009 the Ternano MET has been organizing the "Pampepato of the year" Award, where everyone can participate by sending their product to be submitted to a qualified jury made up of cooking academics, pastry chefs, chocolatiers, sommeliers, category representatives and professional orders. The prize to be awarded to the best "Pampepato di Terni" / "Panpepato di Terni" among many others is a pastry spoon made of wood, which is returned each year by the winner of the previous edition to be given to the winner. (The wooden spoon for the best pampepato, from Il Messaggero of 05/01/2013 ").
On February 10, 2002, some Terni pastry chefs, during a public kermesse dedicated to the "Pampepato di Terni" / "Panpepato di Terni", managed to produce a pampepato of 112 kg, but produced earlier.
Finally, further extremely significant indicators of the deep-rooted reputation of the "Pampepato di Terni" / "Panpepato di Terni" are linked to its increasingly widespread and important presence on the shelves of typical product stores, where it is always identified as a gastronomic souvenir of growing appreciation.
Verification of compliance with the specification is carried out in accordance with the provisions of art. 37 of Reg. (EU) no. 1151/2012. The control body responsible for verifying the production specification is 3A - Agricultural and Food Technology Park of Umbria Soc. Cons. a r.l. P.IVA 01770460549, with legal seat in Todi (PG) 06059 Fraz. Pantalla. e-mail: [email protected] Tel. +39 0758957201 (centr.) Fax +39 075 8957257www.parco3a.org.
The package must bear the words Pampepato di Terni or "Panpepato di Terni" and Protected Geographical Indication in full or in acronym (PGI), as well as the following additional information:
- the European symbol of PGI
- the name or company name, the address of the manufacturing and / or packaging company;
- the graphic symbol of the product to be used in inseparable combination with the Protected Geographical Indication.
The addition of any qualification not expressly provided for is prohibited.
However, the use of indications that refer to private brands is allowed, provided that these do not have a laudatory meaning or are such as to mislead the consumer, as well as other truthful and documentable references that are permitted by EU, national or national legislation and that are not in conflict with the purposes and contents of this production specification.
The denomination "Pampepato di Terni" or "Panpepato di Terni" is untranslatable.
The graphic symbol of the product consists of: