Topic: Panettone

[Nichi]

I'm not sure at all that this is sold in the US - someone gave us a gift-box loaf of it for Thanksgiving. And man, is it delicious!



Wiki

Panettone (pronounced /pænəˈtoʊni/) is a type of sweet bread loaf originally from Milan (in Milanese it is called panaton),[1] usually prepared and enjoyed for Christmas and New Year in Italy, Brazil and Switzerland, and one of the symbols of the city of Milan. Maltese nationals are also traditionally associated with this sweet loaf. In Latin America, especially in Venezuela, Argentina, Uruguay, Brazil, Bolivia, Chile, Colombia 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 panettone weighing 1 kg. 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 that 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 Spumante or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, 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.

Efforts are underway to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but, as of late 2008, this had not occurred.[2] 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.

History
 
In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, or almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. The stiff competition between the two that then ensued led to industrial production of the cake-like bread. Nestlé took over the brands together in the late 1990s, but Bauli,[3] an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé.[4]

As a result of the fierce competition, by the end of World War II, panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Northern Italian immigrants to Argentina and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the King cake.

In Argentina, Brazil, Chile (see: Pan de Pascua), Venezuela, Bolivia, and Peru (known in Spanish as "Panetón" or "Pan Dulce"). Peru's Antonio D'Onofrio, son of immigrants hailing from Caserta, Italy, spawned his own brand using the Alemagna formula, which he licensed along with the packaging style. This brand is now also owned by Nestlé and exported throughout Latin America. In recent years, Brazilian Panettoni have increased in quality and in popularity due to their low cost and abundance.

Although panettone is quintessentially Milanese, it is more popular today in central and southern Italy, which accounts for 55% of sales, than in the Milan region in the north, with 45% of sales. Italian bakers produce some 117 million panettone and pandoro cakes every Christmas — worth 579 million euros.[5]

[Nichi]

I almost begrudgingly opened it today, with no-low expectations, and was madly surprised and delighted. I have no idea how "fresh" this loaf is, so I'll be using it up quickly over the next few days as French toast. If my oven was working, some bread pudding would also be called for!

[Muffin]

One of the few things I really miss from Italy. It's so frickin expensive here. If you can find it that is.

[Nichi]

Guessing from the gift-box packaging, I'll bet it's expensive here too.
I've never seen it in stores here, but it's been many years since I've been in a gourmet food shop.

I can see why you'd miss it! Bet you can find it online...

[daphne]

Very Yummy! My local supermarket imports a whole selection of different types and sizes! 

[Michael]

I'll have to go searching...

[Muffin]

I found some for about 8USD/kg. That's still double then the price in Italy, but I'll be damned if I let you eat panettone without me. 

For the best experience, take a mouthful and say OM NOM NOM while eating it.

[Muffin]

I almost begrudgingly opened it today, with no-low expectations, and was madly surprised and delighted. I have no idea how "fresh" this loaf is, so I'll be using it up quickly over the next few days as French toast. If my oven was working, some bread pudding would also be called for!

Speaking of how fresh it is. It is produced only during the Christmas season, I think in november for the whole season. In January, a few days after news years eve all shops are doing massive price reductions (sales) to sell off the remaining stocks.
So, unless it is from the last year, you can be sure it's pretty fresh. Fresh, as in just came out from the oven.
It stays fresh for a long time if you store it tucked away inside a plastic bag.

[Nichi]

I found some for about 8USD/kg. That's still double then the price in Italy, but I'll be damned if I let you eat panettone without me. 

For the best experience, take a mouthful and say OM NOM NOM while eating it.

 

[Michael]

We finally found some here.

I went to a shop and asked for Panettone (not really knowing how to pronounce it, except Julie thought it ended in an 'a' or 'eh').
They said yes, and then gave me a taste of something delicious which I bought and we have been enjoying it every night, except it's not Panettone. It's called Panpepato, Masoni and comes from Siena.

Then Julie finally found Panettone in a chemist shop. So we tried that also, but it's not as nice as the Panpepato - in fact it tastes like sweet white flour bread-cake. I would need to try some more varieties.

Julie thinks she might try to make some herself.

[Nichi]

Well now I'll be on the lookout for Panpepato as well!

[Muffin]

Then Julie finally found Panettone in a chemist shop. So we tried that also, but it's not as nice as the Panpepato - in fact it tastes like sweet white flour bread-cake. I would need to try some more varieties.

Panettone is not a cake or sweet in the traditional sense, it is not supposed to be too sweet.
http://www.bauli.it/en/prodotti_natale.php?cat=11#16
You should look for these, ignore any local brands offering "original italian recipe", they will never give you the real stuff.
Lately I am also question the goods of quality brands sold outside Italy. I try to buy stuff made of Italian brands I know and trust (at double the price), and very often I find a huge difference - they are horrible. I guess they don't use the same raw material for poorer markets.
Countless times I hear czech people praising food that for me is mediocre at best, most of the time just barely eatable - I don't care if I sound a snob. I need to visit a doctor soon, because my stomach and intestines feel like are in pieces, it started around february/march and it's getting worse every month - I wonder if food has something to do with this  .

But I digress , "pane" means "bread" in italian, panettone would be something like "big soft bread". So yeah, it should be closer to bread then to cake. You wouldn't drink champagne with fruitcake, would you?

[Ke-ke wan]

I need to visit a doctor soon, because my stomach and intestines feel like are in pieces, it started around february/march and it's getting worse every month - I wonder if food has something to do with this  .

I would bet money on it Rudolf. 
Maybe you should add a box of peppermint tea to your tea shelf! Good for the belly!