tagAlt.Classic Tuscan Pan di Ramerino

Traditional Pan di Ramerino from Tuscany

Pan di Ramerino: an irresistible Tuscan bread enriched with raisins and rosemary—part sweet treat, part traditional delight. This simple recipe will amaze you!
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    • ( Scored 5 on 1 reviews )

Giovanni:

My grandparents lived in Tuscany when I was a child, and pan di ramerino season was my favourite, so I logically tried to make it at home for my famil...

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tagAlt.Classic Tuscan Pan di Ramerino

Traditional Pan di Ramerino from Tuscany

If you're passionate about authentic Italian baked delicacies, Pan di Ramerino is a must-try classic that beautifully embodies Tuscan culinary heritage.

This aromatic sweet bread, bursting with the resinous notes of fresh rosemary and sweet, juicy raisins, has been a beloved treat in Tuscany for centuries. Although it is especially popular around the Easter season, families across the region enjoy making and sharing this delightful bread throughout the year. Each household often cherishes its own closely-guarded recipe, resulting in subtle variations that celebrate local traditions and personal flair.

What truly distinguishes Pan di Ramerino is its restrained sweetness—sugar is used sparingly, allowing the flavors of plump raisins and fragrant rosemary to shine. The dough is enriched with premium, cold-pressed extra-virgin olive oil, a hallmark of Tuscan baking, which imparts a luxurious texture and depth of flavor.

As you prepare this classic recipe in your own kitchen, take time to let the dough rise fully and gently incorporate the raisins so each bite is perfectly balanced. The enticing aroma of baking bread and herbs will fill your home with anticipation, creating cherished memories and perhaps inspiring a new holiday tradition.
Once you’ve tasted this exquisite bread, you’ll understand why it’s held in such high regard—and why it’s bound to become a family favorite in your own home!

Wine Pairings for Pan di Ramerino

For the perfect wine pairing with Traditional Pan di Ramerino, consider a glass of Moscadello di Montalcino. This sweet Tuscan wine offers delightful scents of golden raisins and apricots, complemented by subtle spicy notes echoing the bread’s rosemary and dried fruit. Alternatively, Recioto di Soave is an inspired choice, its creamy, buttery undertones harmonizing with the soft richness of the bread itself.

Ingredients

for 10 servings

Classic Tuscan Pan di Ramerino Ingredients

  • All-purpose flour 400 grams
  • Water 150 grams
  • Fresh yeast 15 grams
  • Brown sugar 50 grams
  • Salt 10 grams
  • Extra-virgin olive oil 45 grams
  • Butter 45 grams
  • Raisins 100 grams
  • Rosemary (Branch) 15 grams

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Preparation

for 10 servings

Step

1

Of 3

Infuse the Olive Oil and Prepare the Dough

Begin by gently heating butter and extra-virgin olive oil in a small saucepan, adding the fresh rosemary leaves (discarding the tough stems). Allow the mixture to steep on low heat, then remove from the burner and let it infuse for at least 30 minutes to maximize the rosemary's aroma.

In a large mixing bowl, dissolve the yeast in lukewarm water, then gradually incorporate the flour.

Stir the mixture with a spoon, adding the raisins, sugar, and salt. Strain the infused oil using a fine sieve to remove rosemary pieces before adding it to the mixture.

Knead the dough thoroughly by hand until it becomes silky and elastic, which can take several minutes. Cover the bowl and allow the dough to rise for at least 2 hours in a warm spot, so it doubles in size.

Step

2

Of 3

Shape and Bake the Pan di Ramerino Rolls

Dust your work surface lightly with flour and turn out the risen dough.

Divide the dough into ten equal portions, rolling each into a smooth ball to create individual buns.

Arrange the shaped buns on a baking tray lined with parchment paper, ensuring they are spaced apart to allow for expansion.

Let the formed buns rest and rise for another hour. Just before baking, brush each roll with beaten egg to achieve a glossy, golden crust, then bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until beautifully browned.

Step

3

Of 3

Finishing Touches and Serving Suggestions

When your Pan di Ramerino rolls emerge from the oven, their crusts should be a rich golden hue.

Enjoy them warm or at room temperature, separating the rolls before serving. This bread pairs wonderfully with cheese, honey, or simply on its own as a sweet snack.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

G

Giovanni Thursday 17th of December 2020

Simply amazing, like travelling back to my childhood

My grandparents lived in Tuscany when I was a child, and pan di ramerino season was my favourite, so I logically tried to make it at home for my family! I was thrown back to my childhood memories, and the fam was super-happy!

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