In the seventeen century, when the emerging industrial production was allowing artists and artisans to expand their businesses through large scale productions, the traditional cuisine of our country was protagonist of meaningful changes. Amongst these, the recording of many recipes which are still found on our tables during traditional ceremonies to give credit of these creations to their originators. The “pane schiavonesco”, ancestor of the well-known panettone and later named “Panvisco”, was one of them.
Larger scale productions of the “pane schiavonesco” was initiated by pugliesi families which used to invest the income from the sales of this delicacy to purchase the trousseau of the future bride. The preparation of this sweet was even reported in one of the travel memories of the priest Giovanni Battista Pacichelli, who described how the women of that time were delighting in cooking this bread aromatised with pepper and cinnamon.
The traditional recipes was introduced by the slavs from whom the word “schiavone” (from the medieval “sclavus” that means “war prisoner slav”) derives. These people who were leaving their lands to escape the Turkish invasions, indeed, brought to the Italian peninsula their costumes, traditions and dialects which were slowly absorbed. The recipe of “pane schiavonesco” reached Vieste, where it was likely modified by the people of the town and was then recorded to preserve its originality. The notary from Vieste who recorded this recipe was Michele Ferrandino, of whom acts can be found in the Archive of Lucera.
In his honour it was given his name to the gracious medieval lane that can be seen from the balcony of the room: Vico Ferrandino