Pagnotta Francescana

Pagnotta Francescana, also known as pane di San Francesco, is a traditional sweet bread from Assisi, Italy, deeply rooted in the culinary and religious heritage of the region. This rich, leavened loaf is made with flour, milk, honey, butter, eggs, and yeast, enhanced with raisins, lemon zest, and sometimes almonds, creating a soft, aromatic, and slightly sweet flavor profile.

Historically, pagnotta Francescana dates back to the Middle Ages, when Franciscan friars prepared it in honor of St. Francis of Assisi, the patron saint of Italy. Traditionally baked for religious festivities and communal gatherings, this bread symbolizes abundance, sharing, and devotion.

Its preparation requires a slow fermentation process, often spanning up to 10 hours, allowing the dough to develop a light and airy texture with a delicate crust. There are two kinds of pagnotta Francescana: one resembling a brioche and the other more biscuit-like.

In Assisi, it is often paired with the "Wine of St. Francis", a fortified sweet wine similar to Vin Santo, enhancing its depth of flavor. Whether enjoyed fresh from the oven or lightly toasted, this timeless bread continues to symbolize tradition and spirituality in Umbria.