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Panettone – Better Than Aunt Millie’s Fruit Cake – Episode 128

By Patrick

Panettone is the boxed up cake thing you see in your supermarkets or Italian deli’s lining the shelves or stacked like a tower on the floor. Most people just wander by looking at them as if the boxes are just a store decoration. Sometimes you still see these boxes in July and then people wonder why the store still has not cleaned up the Christmas decorations. Anyway there is more than just eye-candy with these here boxes. Inside is a yummy treat that sometimes just needs a little help to make it spectacular. So go ahead next time you see one grab that shiny little ribbon of a handle and bring it home- Start first by just eating some- then toast it – then make French Toast and so on.

Soon you will be hooked and  buying them up to decorate your own house so you can enjoy them year round!

Have not done this in a while – A little WIKI for you:

Panettone (Milanese: panetton classical orthography, panetùn other orthography) is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. Maltese nationals are also traditionally associated with this sweet bread. In Latin America, especially in Argentina, Brazil, Bolivia, Chile and Peru, it is a Christmas dinner staple and in some places replaces roscón de reyes (King cake).

It has a cupola shape which extends from a cylindrical base and is usually about 12-15 cm high for a 1 kg panettone. Other bases may be used, such as an octagon, or a frustum with star section shape more common to pandoro. It is made during a long process which involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate . It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato. In some regions of Italy, it is served with Crema di Mascarpone, a cream made from mascarpone cheese, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as Amaretto; if mascarpone cheese is unavailable, zabaglione is sometimes used as a substitute to Crema di Mascarpone.

The most famous producers were Motta, Bauli, Alemagna, Vergani and Tre Marie.

Efforts are underway to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but as of late 2008, this has not occurred[1]. Italian Agriculture Minister Paolo De Castro was looking at ways to protect the real Italian cakes from growing competition in Latin America and whether they can take action at the World Trade Organisation.

Categories : Taste Test Videos
  • castello

    You don’t even need butter but I love it with butter. I think we also get the mass produced ones here but they’re all good.

  • Michelle

    Just as I was typing “Numero Uno” Castello beat me to it – damn it!

    Great idea for an episode. My mom buys pannetone during the holidays, but I haven’t tried it because it always looks dry. This year I will give it a shot. The french toast version sounds awesome.

    So, is Little Kahuna II a boy? Congrats! I have 2 boys (well, 3 counting my husband…)

  • Fiasconaro

    Have you tryed Panettone Fiaconaro, I love Panettone. Bye.

  • Fiasconaro

    Have you tryed Panettone Fiaconaro, I love Panettone. Bye.