Dessert

Paluza or plete is a traditional Bosnian pudding-like treat made with only jabukov pekmez and wheat flour. Water and jabukov pekmez are cooked until boiling, and then a mixture of wheat flour and water is poured into it while constantly stirring, cooking until thickened. The pudding is transferred into a bowl and chilled until cool. Traditionally, everybody would eat it from the same bowl, but now the paulza is usually portioned. Also, often sugar is added these days, and the top can be garnished with ground walnuts. The Bosnian paluza should not be confused with the Turkish pelte, which is a fruit jelly.

Paluza

Similar to Mexican tamales, pamonha is a traditional dish made with fresh corn. The dough, or more precisely the paste, is made out of grated and juiced corn. It is tightly wrapped in fresh corn husks and cooked in boiling water. Depending on the ingredients, pamonhas can be either sweet or savory. The savory varieties are usually prepared plain or made with chopped meat, sausages, or cheese. The sweet version of pamonhas is often made by incorporating coconut milk or coconut pulp in the dough. Pamonhas are traditionally eaten all year round in Brazil, but they are usually associated with Festa Junina, the annual Brazilian festivity celebrated throughout June, marking the end of the harvest season and the beginning of Brazilian winter. The snack was primarily sold as a street food item, but nowadays the tradition has disappeared, and pamonhas are usually prepared at home or served in traditional Brazilian restaurants.

Pamonha

Italy

The peppered bread of Ferrara is a traditional Christmas fruitcake studded with whole almonds, hazelnuts, and candied fruit. It is flavored with cocoa, honey, cinnamon, cloves, and (sometimes) black pepper - hence the name pampepato. Its origins can be traced back to the 15th century. According to legend, the cloistered nuns of the Corpus Domini monastery in Ferrara&mdash;inspired by an old recipe of the great Renaissance cook Cristoforo di Messisbugo&mdash;created the cake to be sent to the great personages of the time, including high clergy, which is why Ferrara's fruitcake is also known as pan del papa, meaning bread of the pope. This Christmastime treat is not only popular throughout Emilia-Romagna but it's also a favorite in the neighboring regions of Umbria and Tuscany.

Pampapato di Ferrara

Pampepato or panpepato di Terni, also known as diamante delle terre di San Valentino is a traditional cake originating from the province of Terni and the neighboring municipalities in the province of Perugia. The cake is made with a combination of chocolate, raisins, nuts, cocoa powder, candied fruit, coffee, spices, honey, and flour. It's usually prepared during the festive Christmas season. Pampepato di Terni is dome-shaped and dark brown in color, with nuts visible on the surface. The texture is soft, compact, and crunchy, while the aromas are that of chocolate, nuts, and spices such as pepper, nutmeg, and cinnamon. The cake is sold in single-product packages, either whole or cut into slices. It dates back to 1913, when it was known as the Terni cake.

Pampepato di Terni

Pampoenkoekie is a South African dessert consisting of fluffy pumpkin fritters. The fritters are made with cooked and pur&eacute;ed pumpkin, flour, baking powder, sugar, eggs, milk, and salt. When golden-brown and fully cooked, they are traditionally drizzled over with a thick and sticky caramel syrup. Since they are a little bit savory and a little bit sweet, pampoenkoekies can be served either as breakfast, snack, dessert, or a side dish.

Pampoenkoekies

Panama torte is a traditional chocolate-almond cake originating from Austria. It was invented to commemorate the opening of the Panama Canal in 1914, and usually consists of breadcrumbs, almonds, dark chocolate, eggs, sugar, vanilla extract, butter, almond extract, and blanched and toasted almonds. The yolks are beaten with sugar, chocolate, vanilla, and almond extract. The whites and sugar are beaten into stiff peaks and then folded into the chocolate batter along with the nuts. The batter is spread in a buttered baking pan, baked, and left to cool. The cake is cut in two and layered with chocolate icing in between and on top. The sides of the cake are also frosted with the icing, and then studded with almonds. Before serving, Panama torte should be well chilled.

Panama Torte

Pan de coco is a sweet bread roll filled with desiccated coconut and sugar. Its name can be translated to coconut bread, and it is a very popular snack bread throughout Honduras and the Philippines. The Honduran version uses coconut milk in the preparation of the dough and is usually served with stews, its density making it ideal for soaking up the juices, while the Filipino version is commonly served as a dessert, preferably accompanied by a cup of tea. Although the origins of this flavorful treat are quite murky, it is believed that the recipe was taken from Central America to Southeast Asia by Spanish settlers in the 17th century.

Pan de coco

Unusually, pan de Pascua can be literally translated as Easter cake, but this sweat bread is traditionally eaten at Christmas time. In line with the Italian panettone and the German stollen, two holiday breads from which it has evolved, pan de Pascua is also a rich and dense, loaded with various spices, nuts, and dried fruits. The sweet bread is usually given an extra kick of flavor by adding a splash of brandy, rum, or pisco&mdash;a type of Chilean brandy. It often comes served with a glass of cola de mono (lit. monkey's tail), a Christmas drink made with coffee and alcohol.

Pan de Pascua

Sapa is a rustic Sardinian cake made with grape syrup (sapa)&mdash;a thick syrup made by cooking and reducing grape juice. The cake was traditionally made in fall and winter when fresh grape syrup would be available following the grape harvest. It is often prepared for special occasions, such as All Saints Day or Christmas. Varieties of this fragrant cake are found across Sardinia, and recipes often include different ingredients. The basic version usually consists of grape syrup, flour, eggs, milk, raisins, and baking powder. It often includes nuts, primarily hazelnuts or walnuts, spices such as cinnamon, a splash of liquor like Marsala or grappa, dried fruit, or citrus zest. Sapa is usually baked in round cake tins, and it is commonly decorated with a drizzle of grape syrup and rainbow sprinkles.

Pan di sapa

Pan di Spagna is a classic Italian cake that is widely used in confectionery as a base for many elaborate sweets, such as zuccoto or cassata. Fragrant and soft, this simple sponge cake is made with only a few ingredients: eggs, sugar, flour, and flavorings such as vanilla or lemon zest. The origins of pan di Spagna can be traced back to the 18th century and a young Genovese pasticcere Giovan Battista Cabona. Allegedly, during his visit to Spain in the service of the ambassador of Genoa, Marquis Domenico Pallavicini, he prepared this airy, golden cake for a royal banquet at the court of the King of Spain. His sweet creation, served under the name g&eacute;noise, was an instant success. Later on, the Italian name changed to pan di Spagna, or Spanish bread, in honor of the Spanish court where it was first served. Pan di Spagna as we know it today is actually a simplified version of the original g&eacute;noise &ndash; both recipes call for the same ingredients, but for g&eacute;noise they are combined while hot, and for pan di Spagna while cold. Similar desserts can be found in many Mediterranean countries - bizcocho in Spain, or pandi&scaron;panja in Croatia.

Pan di Spagna

Pan di Spagna di Dipignano is a fragrant dessert that has been prepared in the Calabrian province of Cosenza since the 19th century. This soft cake is almost as high as panettone, although it is prepared without leavening agents - the fluffiness comes from the vigorous mixing of ingredients by hand for a long period of time. The mixture is baked in an elevated mold, exclusively in a wood-fired oven. Pan di Spagna di Dipignano used to be prepared for festive occasions, but nowadays it is a daily-made treat that can be enjoyed on its own or paired with rich chocolate cream.

Pan di Spagna di Dipignano

Pan di Spagna from Molise is a light sponge cake prepared with eggs, sugar, flour, a sprinkle of salt, and a leavening agent. There are many variations of the basic pan di Spagna recipe - this one starts with beating egg yolks with sugar, then gradually adding snowy eggwhites, flour, salt, and a leavening agent. Once baked, pan di Spagna is left to cool, then cut in two layers, soaked in liqueur, and filled with crema pasticciera. This refreshing cake is best enjoyed well chilled.

Pan di Spagna (Molise)

Pandolce is a sweet Italian Christmas bread from Genoa consisting of flour, sugar, butter, milk, raisins, eggs, lemon juice, and pine nuts. Its texture is both delicate and tough, dry and moist. Originally, whole families participated in the preparation of pandolce: the women made the cake, the youngest carried it to the table, and the oldest family member would slice it after everyone had kissed the cake. The first slice was always saved for the first beggar who would knock on the door. Today, it can be found in shops throughout Genoa from the 1st of December, and it is recommended to pair it with a glass of chilled prosecco.

Pandolce

Spain

Panellets are small marzipan sweets that that come in different forms and variations. They are made from three types of marzipan; basic, coarse, and fine, and various candied fruits or jams can be added to the marzipan. They are an all-natural product made using as few ingredients as possible, without the addition of any artificial colourings or preservatives. The marzipan is made by combining one kilogram of ground almonds with one kilogram of sugar and adding one whole egg, after which the combination is left to rest for 24 hours. The additional ingredients are then added to the mix, and they can include lemon and orange peel, hazelnuts, pine nuts, chestnuts, coffee, etc. Panellets are then shaped and baked in the oven at approximately 220&deg;C. Traditionally prepared for the feast of All Saints, these sweets are typically enjoyed with a glass of dessert wine on the side.

Panellets

Panficato is a traditional dessert originating from the island of Giglio. It's usually made with a combination of raisins, figs, walnuts, almonds, dark chocolate, cocoa, flour, sugar, red wine, cinnamon, and grape jam. The raisins and figs are soaked in wine for 24 hours. The next day, the liquid is squeezed from the raisins and figs and they are finely minced. The walnuts and almonds are cut into smaller pieces, while the chocolate is grated. The riains, walnuts, almonds, figs, and chocolate are then mixed and kneaded with cocoa, flour, sugar, grape jam, and cinnamon. The resulting mass is shaped into a loaf that's baked in the oven. Once done, panficato is left to cool down and it's then cut into slices or wedges and enjoyed. This dessert is especially popular in winter and it can be found in many bakeries on the island.

Panficato

Panforte di Siena is a traditional dessert also known as Siena cake. The modern panforte variety is made with nuts, dried fruit, and a generous amount of spices such as cardamom, cinnamon, nutmeg, and cloves. All of the ingredients are combined with a sugary syrup, usually made with butter, sugar, and honey, and the cake is generously dusted with powdered sugar. This mixture of ingredients forms an unusual and dense cake with a firm structure and an interesting flavor combination. Believed to have originated in the 13th century in Siena, a city in central Tuscany, it has become an indispensable part of traditional Italian confectionery production. The dessert is famous for its historical role during the battle of Montaperti when it was a common staple among Sienese soldiers. However, the original panforte, which was initially only made by nuns, was dusted with a coating of white pepper, which gave the cake a more unusual flavor. This tradition had been changed in the 19th century when the British Queen came to visit Siena, and the recipe was slightly altered to soften the flavors. Today, panforte can be found in numerous bakeries throughout Siena. It is also a common staple during the Christmas festivities, and it is recommended to pair it with a cup of strong coffee or a glass of flavorful dessert wine.

Panforte di Siena

Pangiallo is a traditional Christmas cake originating from Rome, where it's eaten during times of celebration. It's also known as the Christmas cake of Lazio. The cake is usually prepared on the day of the winter solstice as a wish for the return of sunny days. It's made with a combination of flour, candied fruit, pine nuts, hazelnuts, walnuts, almonds, raisins, honey, grated orange peel, lemon peel, and chocolate. The cake is topped with saffron glaze and baked, and if you want to make it even richer, feel free to add pistachios and dried figs to the mix.

Pangiallo

This traditional Sri Lankan appam (hopper) variety is prepared with a rice batter that is usually enriched with sugar or thick, syrupy molasses. The base of this pancake-like dish combines rice flour and coconut milk, while treacle, jaggery, or brown sugar are added to sweeten and give pani appam its typical golden brown hue. This sweet snack is best enjoyed accompanied by a cup of tea.

Pani appa

India

Panjiri is a popular Indian dessert consisting of whole-wheat flour, ghee, sugar, dried fruits, and herbal gums. It is traditionally offered to new mothers after delivery because panjiri is also regarded as a nutritional supplement. The dish is especially popular during winter, since it is believed that panjiri will ward off colds. There are numerous variations on the dish with added ingredients such as lotus seeds, melon seeds, dried coconut, ginger, or poppy seeds.

Panjiri

Cream, sugar, vanilla and just enough gelatine to hold a shape when turned out of the mould: that is the entire recipe for panna cotta, Piedmont's chilled pudding, whose name means cooked cream. It is associated with the Langhe hills around Alba and Cuneo, where it was a farmhouse dessert long before it appeared in print; the first cookbook mentions are from the 1960s, and it only became a restaurant standard outside Italy in the 1990s. Its neighbours are the French blancmange and bavarois, which use milk or add whipped cream and egg, and the Spanish and Latin American flan, which sets with eggs in the oven. Panna cotta has no eggs and never sees the oven, which is why a good one is paler, softer and purer in flavour than any of them.

The method is simple and unforgiving. Cream is warmed with sugar and a split vanilla pod to just below a simmer, never boiled, so it keeps its fresh taste; softened gelatine leaves are stirred in off the heat until dissolved, and the mixture is strained into moulds and chilled for at least four hours. The ratio is the entire skill: roughly two grams of gelatine per hundred millilitres of liquid gives a cream that stands up when unmoulded and trembles when the plate is tapped. Piedmontese cooks often cut the cream with a little milk so it is not cloying, and some add a spoon of rum or grappa. Classic accompaniments are a thin caramel, a sauce of wild berries, or in autumn a few drops of the local cooked grape must. The dish is served cold but not fridge-cold, which dulls the vanilla.

Judge the set before anything else. The ideal wobbles as a single mass and yields at the first touch of the spoon; a panna cotta that holds a sharp edge, bounces, or squeaks between the teeth has too much gelatine, which is the most common fault in restaurants that make it in advance. One that collapses into a puddle has too little. Taste for cream: the flavour should be of dairy and vanilla with real seeds visible, not of sugar or artificial essence. Mark down a rubbery texture, a thick skin on top, a grainy or split surface from boiled cream, a sauce so sweet it buries the cream, and flavoured versions, from coffee to matcha, judged against the plain original rather than on their own terms. A plate that arrives with the dessert still in its glass is a shortcut: a proper panna cotta is unmoulded.

Panna cotta (1)1 review

Panna cotta 1 review