Certosino di Bologna

“There’s nothing better than gathering on a winter evening with tasty Certosino on the table, warm and cozy, wine and port, feeling like time is stopping by.”

Certosino di Bologna is a typical Christmas cake from Bologna with almonds, pine nuts, raisins, chocolate fudge and candied fruit. It is also called panspeziale meaning “spiced/special bread” or panone. It is one of those tasty Italian desserts that will be accompanied nicely with a strong dessert wine or port, which is perfect for a snowy winter evening.

If you are in Bologna during Christmas, you will be amazed by the beautiful packages done by artisan confectioners. A real treat for eyes and palate!
        

The recipe of Panspeziale is very old and dates back to the Middle Ages when it was produced by pharmacists (or "apothecaries"). Later Carthusian monks of Certosa di Bologna took charge of its production and began to manufacture the Panspeziale. Their production flew up as such a big success that the cake was named after the monks of the Carthusian Order (Ordine Certosino). 

The authentic recipe of Certosino was declared by the Bologna Delegation of the Accademia Italiana della Cucina and the 21st of November 2001 it was deposited with notarial deed at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia.

Cut in dices half of the candied fruit, put on the honey in a saucepan, when it is hot add the chopped fruit. Pour the flour in a mound on the table and pour in the center the almonds, the pine nuts, the cocoa, the cooked fruit (as fruit jam or fruit mustard), the cinnamon, the ammonium carbonate, the wine syrup or the Marsala, the honey with the candied fruits and work the mixture.  

Shape the dough into a ring-shaped cake, then put it into a baking pin greased with butter and leave it at a lukewarm temperature for 3-4 hours. Just before baking, garnish the surface with the remaining candied fruit and the almonds, previously candied, and bake for 40 minutes at a medium temperature. 

When the Certosino cake is cooked and cold, brush it with honey that you previously melted on fire. It is better to eat if after about 10 days. Wrap it in tin-foil or in vellum paper in order to preserve it for a longer time.