Jeanne Horak-Druiff

"We also tried another local speciality known as pampapato (bread of the Pope) or panpepato (peppered bread). This darker and more chocolatey version of panforte originated in Ferrara in the 17th century and consists of almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, citrus peel, raisins, cocoa, honey, flour and grape must, baked and covered in chocolate. It is a dense, gingerbready treat, perfect for a Christmas table."

Touring Club Italiano

"Besides classical pane ferarrese and other regional specialties, they produce different sorts of aromatized bread and excellent panpepato."

Paolo Massobrio

"Very good pastries, cakes and typical Sienese sweets like panpapato."

Elsa Mazzolini

"Very good panpepato, with just right balance of the spices and chocolate."