The Pangiallo Romano, 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. 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 more in-depth Roman Cuisine; and we will be dedicating a full post about Rome, its Cuisine, traveling tips, and traditional and re-invented recipes soon!
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. 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.
Pangiallo Romano Ingredients
The second version I made follows the same proportions. I made it a little healthier by changing a couple of ingredients. Here it is!
Pangiallo Romano (Roman Christmas Cake)
- Baking Tray
- Preheat the oven to 350 ºF (175 ºC).
- Prepare 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.