Pan dei Santi

Category:
Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Pan dei Santi

2. Other names:
Pan dei Morti, pan co’ Santi

3. Short product description:
Pan dei Santi is a sweet bread made with nuts and raisins, with a roundish shape and dark brown colour. It’s very fragrant and quite soft and spongy. Each loaf is about half a kilo. It’s made between September and November.

4. Production area:
It’s made in the province of Siena and, with some variations, in the province of Grosseto.

5. Production status:
r disappeared r at risk r active

6. Production process:
s Knead the flour, water and yeast
s Add the nuts and raisins
s Leave to rise on cloths
s Bake at 200°C
s Sell directly wrapped in butcher’s paper

7. Materials, equipment and premises used for production:
s Workspace
s Cloths for leavening
s Wood-fired oven for baking

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:

Pan co’ Santi o dei Morti takes its name from the fact that it was once produced and eaten on All Saints’ Day or the first of November, even though most country areas continue to eat it up until Christmas. Its ingredients and production process, which has remained unchanged over time, is part of what makes it unique, along with the skill and dexterity of the people who passed on their experience. It’s part of the old peasant’s cuisine, and is eaten for breakfast or as a snack.

9. Production:
Pan dei Santi is made in more than 350 bakeries and pastry shops in the province of Siena and Grosseto in the days preceding and following the 2 November feast day.