In Tuscany, rosemary is also called rattan. "IL PAN DI RAMERINO", which from the name already makes us understand what it is: bread dough and rosemary. Naturally with the addition of other ingredients. Some people also call it "PANINA".
Pan di Ramerino is a traditional cake typical of the Florentine countryside, very poor, but really tasty. Of medieval origin, over time it has certainly had an evolution in its ingredients (think of the use of sugar, for example). Traditionally linked to the period before Easter[4], in not very distant times, the Pan di ramerino was sold in Florentine and surrounding bakeries only on the day of Holy Thursday, already blessed by the parish priests of the area. Nowadays, the Rammer Loaf can also be found for sale at other times of the year.
The Rammerino bread is left to rise for about an hour and then baked, until the oil with which it has been previously brushed (with a sprig of fresh rosemary) gives it its typical burnished and shiny colour on the surface.
