Documents from 1205, conserved in the State Archive of Siena, attest that bread flavored with pepper and honey (panes melati et pepati) was paid to the local monks and nuns of the monastery of Montecellesi (modern Monte Celso, near Fontebecci) as a tax or tithe which was due on 7 February that year.

[2][3][4] Literally, panforte means 'strong bread', derived from the Latin fortis,[5] which refers to the spicy flavour.

The original dessert was composed of wheat flour, honey, spices, dried figs, jam and pine nuts and was flavored with pepper.

Sugar is dissolved in honey and various nuts, fruits and spices are mixed together with flour and baked in a shallow pan.

Many shops in Italy produce panforte, each recipe being their own zealously guarded interpretation of the original confection and packaged in distinctive wrapping.