Pan di Saba, sweet bread

Chock full of nuts and dried fruits, this sweet bread is rich and festive. Saba is one of the oldest sweeteners of the Mediterranean area, so this recipe must have quite ancient origins. It’s one of those classic recycling creations that can be reinterpreted and adapted according to what leftovers of last night’s party you have on hand.


Castelvetrano flour, 500g
Extra Virgin Olive Oil, 500g
Water, 250ml
Saba, 170 ml
Zibibbo raisins, 150g
Brewer’s fresh yeast, 25g
Alta Langa hazelnuts, 50g, chopped
Peeled Noto almonds, 15, to decorate


  1. Soften the raisins in 50 ml of Saba overnight.
  2. Dissolve the yeast in a little lukewarm water, then prepare the dough mixing all the ingredients together in one bowl.
  3. Leave it to rise for a minimum of 2 hours, then form the bread in the shape of a loaf and decorate with the almonds.
  4. Bake in a pre-heated oven (180°C – 360°F) for about 30 minutes.