It is a very ancient Christmas cake typical of Perugia, Gubbio and Assisi areas and present in the Perugian tables since Middle ages.

Ingredients
1kg sugar
500g pine seeds
200g flour
bitter cocoa
grinded lemon peel

Preparation method
Pour sugar in a saucepan and leave to melt on low fire with half glass of water.
Add grinded lemon peel and pine seeds to the syrup.
Mix constantly adding flour.
Mix well the compound and when it will be thick but still soft, pour half of it into a marble shelf or a plated baking-pan.
Make the surface equal helping yourself with a spatula or a knife until to achieve a smooth layer of about 2 cm wide.
Now add a spoonful of bitter cocoa on the pastry remained in the saucepan and pour it into the marble shelf (or into the baking-pan). Cut from the two pastries rhomb-shaped sections of same size and lay one light upon the dark other.