Panpepato is a sweet Sienese, a variant of Panforte, to discover the origins of this recipe it is necessary to go back many centuries. Most probably this dessert comes from the focaccia that were prepared in the Sienese countryside to which they added honey and fruit over the centuries to increase their nutritional capacity.
It was then started to use the word “fortis” to indicate a preparation rich in honey, but above all of many spices or a lot of pepper. Then they began to distinguish the honey and peppery loaves and began to spread the synonym of “panpepato or panpapato”.
Only at the end of the thirteenth century, thanks to the Sienese merchants who traded through the streets of the east, began to arrive in the city all sorts of spice, so that the pepper were also added the cloves, cinnamon, nutmeg, the carnation, the comino and the sugar coming to the preparation that today we know as Panpepato.