Panpepato ( basa Italia : "roti mrico ") utawa pampepato yaiku kue manis sing bunder, khas Provinsi Ferrara, Siena, Provinsi Terni, Sabina lan Valle Latina . Panpepato minangka jinis panforte . Iki digawe miturut cara tradisional saka macem-macem bahan kayata woh-wohan lan kacang-kacangan kayata almond, hazelnut, kacang pinus, kenari, mrico, kayu manis, pala, lan semangat jeruk lan jeruk, dicampur miturut varian sing utawa tanpa kudu coklat, madu, glepung, utawa anggur sing wis dimasak. Kue banjur dipanggang ing oven (luwih becik kayu). Sawise dipanggang, banjur ditutupi lapisan coklat. Biasane dipangan nalika preinan Natal . Sawise disiapake ing saben kulawarga kanthi resep-resep sing beda-beda beda-beda, nanging saiki intine minangka produk gaweyan tangan.
 | |
| Jinis | Cake |
|---|---|
| Panggonan asal | Italy |
| Woworan pokok | Almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, zest of orange and lime |
 Buku masakan: Panpepato  Médhia: Panpepato | |
Panpepato minangka "keturunan langsung roti legi pertengahan ."
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