Classic Tuscan Pan di Ramerino

Classic Tuscan Pan di Ramerino

We love desserts and baked goods in just about any shape and size, so loving the classic Tuscan Pan di Ramerino will come as no surprise to anyone.

Bursting with fresh, piney rosemary and plump glorious raisins, this classic Tuscan sweet bread is a treat to enjoy any time during the year. Traditionally made in homes across Tuscany around Easter time, Pan di Ramerino are a classic baked good recipe most frequently made in private homes, each celebrating their own recipes and variations on a time-worn favorite.

One thing every home chef agrees on: very light on the sugar ratio, raisins are a definite inclusion as well as fresh rosemary, and a dough enhanced with freshly pressed, new extra-virgin olive oil.

These elements all work together to bring this classic baked bread recipe to your own kitchen, to be shared as part of a new Italian Easter tradition in your own home. Be sure to give youself plenty of time for your dough to rise beautifully, and properly fold in those raisins and get ready to soak in the aromas of freshly-baked bread.
Your family is going to love this holiday bread recipe, and you might also love it just as much as we do!

Which wine to match Classic Tuscan Pan di Ramerino?

The Classic Tuscan 'Pan di Ramerino', a sweet combination with a Moscadello di Montalcino that has scents of sultanas and apricots and spicy hints that recall sultanas and rosemary, a Recioto di Soave for the buttery and creamy tones that the recipe evokes.