Pan co' Santi

10/27/2025

Pan co’ Santi is a traditional Tuscan dessert, particularly typical of the Siena area. It is usually prepared for All Saints’ Day or All Souls’ Day and enjoyed with a glass of Vin Santo.
Its origins are not entirely certain, but it is believed to date back to around 1800.
The name means “bread of the saints,” possibly referring to the ingredients in the dough: walnuts, black pepper, and raisins.

Due to the richness of its ingredients, this preparation was once considered a complete meal, whereas today it is fully recognized as a pastry dessert. It resembles a small loaf of bread, with a crunchy crust and a very soft interior.

Pan co’ Santi, dough preparation by Cesarina Anna

The recipe is deeply rooted in local tradition, and every family has its own version, often passed down from generation to generation. Today, we present the version made by our Cesarina Anna from San Quirico d’Orcia, who shows us how to prepare this delicious treat.

Pan co' Santi

Once considered a complete meal, today it is a true baked delight that captures the aromas and flavors of the peasant tradition.

Ingredients

Ingredients for the first dough (poolish)
200 g strong flour
200 g water
1 g fresh brewer’s yeast
Ingredients for the second dough
250 g raisins
100 g extra virgin olive oil
300 g shelled walnuts
50 g sugar
50 g warm water
5 g fresh brewer’s yeast
600 g type 0 flour (or all-purpose flour)
150 ml red wine
1 teaspoon salt
½ teaspoon black pepper
1 egg yolk, for brushing

Method

The night before, dissolve the yeast in the water and mix it with the flour. You’ll get a smooth and fairly liquid mixture.
Cover it with plastic wrap and let it rest for 10 to 12 hours.
The next day, soak the raisins in a small bowl of water.
Heat the extra virgin olive oil in a pan and add the chopped walnuts, the drained raisins, and the sugar.
Let it cook for a few minutes to absorb the flavors, then remove from heat and let it cool.
Add the flour, the remaining yeast dissolved in warm water, and the oil with walnuts and raisins to the fermented dough.
Start kneading in a stand mixer bowl at low speed and gradually add the wine, until everything is well incorporated and the dough feels smooth to the touch and comes off your hands easily.
Add the salt and pepper at the end and knead for one minute, then transfer the dough onto a work surface greased with oil, shape it into a ball, and let it rise for about 2 hours, until it doubles in size.
Once doubled, knead it again and shape two loaves: score them with a cross on top and let them rise once more until doubled in size again.
At this point, brush them with egg yolk and bake in a preheated oven at 180°C (350°F) for about fifty minutes.
Let them cool completely and wait at least one day before eating.
They can be stored wrapped in a kitchen towel or in a paper bread bag.