Among the numerous versions throughout the history of the Panforte that have been handed down, the closest to the original is the one that can be traced back to the Pampepato (a traditional spice cake). For as much as its exterior resembles this illustrious 'ancestor', it should be clarified that the PANFORTE NERO, another specialty not to be missed in that 'cornucopia of delights' that goes by the name Pasticcerie Sinatti, has a splendor all its own. With the special care given to its preparation and the success that it has had for the refinement of its ingredients, it brings together candied fruit (orange and cantaloupe), honey and almonds, and the inescapable riches of plain panforte, with spices, wafers and other aromas,. It is covered in a coating of cocoa powder, which is what gives the product its traditional color and is why it is called 'nero' (black).
The Pasticcerie Sinati Panforte are wrapped in typical Sienese design wrapping and contain an envelope of powder sugar for dusting before serving. After dusting, cut the Panforte in small wedges and serve with coffee, or with a glass of sweet dessert wine.
