BellaOnline Forums Food and Wine Italian Food PITA PIATA

WOULD ANYONE HAVE A RECIPE FOR PITA PIATA (ITALIAN NUT ROLL)? THANK YOU.

I have a recipe. As a matter of fact, my mother and I are in the midst of making them.

This is my first time using this forum. Please forgive me if this is a redundant email.
My grandmother used to make this when I was a girl. No one in my family has the recipe. Would you please share it?
Thanks and Merry Christmas!

Can you send us the recipe?
at bookman@rtol.net --thanks.
Jim

could you possibly send me the recipe for pita piata?

i can't wait to make this dish for my italian frind who misses italy so very much!

thanks!

Has anyone received a recipe from amfm yet as requested??
if so would someone PLEASE post it or just politely state I am not willing to share the recipe. Maybe we shall try the Editor of this forum and request it . Yes I will do this.

I do not recognise either the recipe nor the spelling of this dish. FWIW, I am Italian by birth, and I just rang and asked my mother, in Italy, what this is.... as a true-born native of Italy - she had no idea either..... maybe the spelling is incorrect, hence the difficulty in obtaining an authentic recipe....maybe....?

Having just checked a website which mentions this dish but nothing else, I learn that it is, I quote,
....."the sweet, cinnamon- and raisin-filled pastry dessert popular at Christmastime...."

The closest I can find to it, is a rich, dense cake-like sweet, very popular at Christmas time, called in most regions of availability, 'Pan Forte'.
I am not claiming it is the same thing, but given that many older traditional recipes are extretemely provincial, this could account for our not being able to find it.

Here however, is an authentic, italian recipe for the christmas sweet, 'Pan Forte':

1/2 cup All-purpose unbleached flour, sifted

1/4 cup Unsweetened cocoa powder

1/4 tsp Ground cinnamon

1/4 tsp Ground allspice

3/4 cup Shelled almonds, blanched and toasted

3/4 cup Shelled hazelnuts, blanched and toasted

3/4 cup Candied orange peel; diced

3/4 cup Candied citron, diced

3/4 cup Candied mixed fruit

3/4 cup Honey

3/4 cup Granulated raw cane sugar

For dusting the panforte: Confectioner's or icing sugar



Preheat the oven to 300� F. Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon. Syrup should register 238� F. on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9-inch pie plate or a spring-form cake pan. Smooth surface with a wet knife. Bake in a preheated 300� F. oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioners' sugar. Cut into wedges to serve.

Here is my Panforte Recip: BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Is this like an italian danish? is it open?