The "pangiallo" is a traditional cake of the Roman cuisine, but is also produced with a similar recipe in Umbria.  It’s a typical cake of the Christmas period and has very ancient origins: indeed, it seems that it derives from the Imperial Roman period when it used to be distributed during the Winter Solstice.    Procedure Pour the honey into a pot and heat it in a boiling water bath until it gets liquid, then mix the orange and the lemon peel.  In the meantime, chop the nuts and mix them in a bowl with candied fruits, the squeezed raisin (previously softened up in some water for about 30 minutes) and the chopped chocolate.  Add the honey and mix.  Then add the flour little by little and mix well until the whole gets compact.  Shape medium-sized loaves and let them rest for a couple of hours.  Prepare the icing by heating in a small pot the flour, the oil and the saffron dissolved in some water. Then add some other water to form a fluid batter which you can use to brush the small loaves.  Bake for about 40 minutes at 180 degrees.     Source: www.bloglavalnerina.it