Francesca,Brzzone (2016-12-22). "The – buttery and delicious – history of panettone, Italy's own Christmas cake". italoamericano.org. Archived from the original on 2019-12-17 . Retrieved 2019-12-17. To his utter surprise, this fluffy dome-shaped sweet loaf received an applause and the chef admitted it was the pane di Toni (Toni’s bread) which, legend says, became known as panettone. Panettone" in the American Heritage Dictionary". Archived from the original on 2017-02-05 . Retrieved 2016-02-01. Choosing the best panettone boils down to a mix of personal preference, brand reputation, and a keen eye for quality. Whether you're enjoying a slice from Italy's finest bakeries or experimenting with supermarket brands, the journey to find your perfect panettone is bound to be delicious. Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit.

According to Altroconsumo, you don’t necessarily have to be an expert pastry chef to understand if a panettone is really good. Some features may already suggest this. For example, it must have a mushroom shape, with the dome protruding from the paper wrapper. In addition, the rind must be compact and uniform in color and not singed. It must also be contained in a good hard cup. When cut, it must be soft and free from obvious defects such as holes in the dough and charred bottom. Finally, it must have the alveoli, that is the large and above all non-homogeneous holes.

While the first appearance of a panettone is important, it’s inside that makes the real difference,” Parietti explains. “You should look for bubbly dough with an intense yellow colour and a soft, bouncy consistency. This indicates that the rising process was long and slow (up to 72-hours in some cases).

Try using your panettone to make breadcrumbs and incorporate into a custard to make a delicious and unexpected ice cream flavour. We take panettone very seriously at Sous Chef and we believe we hold the best selection of brands in the UK, and perhaps even in Europe. Siobhan Wallace has been a commerce editor with Dotdash Meredith since 2021. She has written two cookbooks, and once sampled a dozen panettoni side-by-side to determine which was the best. confirmation of the holding or otherwise of their data, even where these have not yet been recorded, and that such data be made available to him in an intelligible form Even the color can reveal a lot, it must be uniform, neither excessively light nor dark, but golden. The base must also be uniform, not burnt. Inside, it must be soft and dry and of a uniform yellow color. The alveolation must also be regular.Panettone has an ancient, almost mythological origin. It seems that, even before the year 1000, families in Milan used to gather at Christmas to eat a “big bread”, offered by the head of the family to all the tablemates as a sign of communion. But, according to legend, it was a Milanese baker, whose name was Ulivo degli Atellani, who invented a cake made from eggs, honey, butter, and raisins, to conquer the heart of Adalgisa, the woman he loved. Some parts of Italy prefer a tall, dome-shaped panettone, while others embrace a squatter cake. In the South, it's common to see 'gluttonous' versions filled with cream or topped with glazes," says Nicola Olivieri. "Local butters and honeys sourced from the region also can impact flavor." Its origin appears to date from the Roman Empire, when ancient Romans sweetened a type of leavened bread with honey. [9] Pomeroy, Robin (12 December 2007). "Panettone makers want to keep Christmas cake Italian". Reuters . Retrieved 6 December 2008.

Toast a slice of panettone and serve it with cheese at the end of a meal. The buttery sweetness is fantastic with tangy, crumbly cheese like a premium mature Cheddar. One of the best recipes for panettone that’s past its best is in bread and butter pudding. Layer up big slices of the bread, cover in custard and bake for a fruity, rich gorgeous pud. We ranked the panettone brands by following the preferences of Bell Italia customers. We would like to remind our readers that it is possible to consult the constantly updated gallery to view a selection of the goods that we prepare daily for the most disparate destinations … best panettone included, of course. The stiff competition between the two that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli, [12] an Italian bakery company based in Verona, has since acquired Motta and Alemagna from Nestlé. [13]

Christmas

Others claim that the name panettone derives from “ el pan de Toni” in honor of a cook who, to delight, some Milanese nobles who gathered for Christmas dinner, invented this traditional dessert using the ingredients of his pantry. History and legend are linked around the panettone, but what really matters is that, like many icons of Italian food, this one too is deeply rooted in the culture and tradition of our fascinating Country. Italian Panettone: The Numbers Abroad Making a well-risen, delicate loaf of any flavorful bread takes a lot of skill, and this is no different with panettone. The best versions are made with a sourdough starter, which itself needs constant care, and then it can take up to three days before the loaf can be baked in an oven. This is on par with the best French croissants or artisanal chocolates. Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience. With so many varieties on offer, we asked Deborah Parietti, Director & Founder of Feast Italy what to look out for in the perfect panettone.