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Bolognese fruitcake

This classic fruitcake dates from the Middle Ages when it was baked by the Carthusian monks in Bologna's La Certosa (because they also made medicines, they also had spices to hand). Each family has their own recipe, and is made weeks before Christmas with honey, candied citron and orange, almonds, pine nuts, mostarda, red wine and chocolate, and decorated with candied fruit.

Other names are panspeziale, zrtuséin and panspzièl.

For zuppa alla Certosina, see zuppa.

Text © Dana Facaros and Michael Pauls

Images by: glutine