Origin place card
Fragneto l'Abate (BN) e zone limitrofe
Verified history
The source dates the current form, via oral and written testimonies, to at least the early 20th century, and says it was already produced in the last years of the 1800s.
Ingredients
Eggs, type-0 flour, lard, salt, sugar (a little), yeast, whole pepper (pimento); per panella: 1 kg flour, 200 g lard, 12 eggs, 30 g yeast, 20 g salt, 30 g pepper.
Method
Start 'hard' with 5 eggs, add the rest while kneading; rise 1h; form 'panella'; rise ~1h30; bake ~1h at 200C; cool before serving.
Ritual / calendar
Easter period.
Why travel for it
This is test-kitchen gold: a village Easter bread with exact source quantities and enough specificity to build a serious recipe trial.
Editorial warning
Because this page has exact quantities, it must be tested carefully; do not modernize the egg/lard ratio before trial. | History rests on oral and written testimonies dating the current form to ~early 20th c.; preserve that framing.
Fieldwork questions
Confirm whether 'pepone/pimento' means local whole pepper type; photograph panella shape before and after the second rise.