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 of getting to know people in the region, so we knew the holidays would 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 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!
This delicious dessert can be part of a Christmas table, especially in the Lazio region, where Rome belongs.
This winter solstice meal has just a few easy-to-find ingredients.
- Dark chocolate
- Maple syrup
- Gluten-free flour
- Candied fruit
- Orange zest
- Lemon zest
Optional (if making the glazing):
- extra-virgin olive oil
See quantities and complete instructions in the recipe card.
To make this roman holiday recipe, mix all the ingredients (except the glaze) in a food processor and give it a cake shape with your hands. Bake it.
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.
Gluten-free flour - instead of using a gluten-free flour mix, you can use all-purpose flour, almond flour, or chickpea flour.
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 an even healthier Italian Christmas cake by changing a couple of ingredients.
📚 More Holidays dishes
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
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.
🌡️ Food safety
- 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 points 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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