The Pangiallo Romano Recipe, literally “Roman Yellow Bread,” is a Roman dessert typically prepared on the Winter Solstice day as a good omen hoping that the sun will return soon. For this reason, it has a golden crust. It has a lot of ingredients, but it is effortless and fast to prepare.
We recently moved to Milano immediately after the second lockdown, decreasing our chances to get to know people in the region, so we knew the holidays were going to be very lonely. However, we had the option to visit friends in Rome before the Christmas lockdown, and we took it without thinking twice!
We are still in Rome, and we have also had the chance to explore Roman Cuisine more in-depth; we will be dedicating an entire post about Rome, its Cuisine, traveling tips, and traditional and re-invented recipes; soon!
Pangiallo Romano Recipe Ingredients
- Dark chocolate
- Maple syrup
- All-purpose flour
- Pine nuts
- Candied fruit
- Orange peel
- Lemon peel
Optional (if making the glazing):
See quantities and full instructions in the recipe card.
Mix the Glazing Ingredients in a bowl with a whisk.
Remove the cake from the oven and brush with the glazing mix.
Put it back in the oven for a couple of minutes, remove it from the heat and let it cool down.
Enjoy with coffee!
Variations and substitutions
This seasonal recipe reminds me of the Christmas cake we have in Panama, my hometown since it shares some commonalities, such as candied and dry fruits and nuts. However, what makes it very different is the presence of chocolate, honey, and saffron.
I made two versions: a traditional one, where I only changed the only non-vegan ingredient to make it vegan: Maple Syrup in place of honey.
The second version I made follows the same proportions. I made it a little healthier by changing a couple of ingredients. Here it is!
More Holidays inspiration?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Pangiallo Romano (Roman Christmas Cake)
- Preheat the oven to 350 ºF (175 ºC).
- Line a tray with parchment paper.
- Grind the orange and lemon zest avoiding the bitter white part.
- Coarsely chop the almonds, hazelnuts, and walnuts. I use a blender on minimum speed for 10 seconds.
- Mix all the ingredients except the chocolate in a bowl with a spoon.
- Melt the chocolate in a water bath or the microwave for 3 minutes.
- Add it to the mix using the spoon, and then use your hands as soon the mixture has cooled down (approx 10 seconds).
- Mix everything until you obtain a homogeneous mixture.
- With floured hands, form a ball and place it on a pan with parchment paper. Flatten it a little bit with the palm of your hands.
- Prepare the covering’s glaze by putting the flour, oil, and saffron in a bowl, start mixing, and add water until you get a thick and homogeneous batter.
- Brush the pangiallo with the saffron glaze.
- Bake in a preheated oven for about 40 minutes.
Take it out of the oven and let it cool completely before serving.
Let it cool completely before serving.
Feel free to make it without the grazing is just as good.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full Nutritional Disclosure here.
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