Here is a preview of our specially selected Panettone's for the Season. The packaging is delightful & of course the panettones to choose from our delicious. Choose from sugar free, mothers yeast & made with only pure butter. The panettone will melt in your mouth, it is light & fluffy & will make you smile! Re-use the well designed tin, leather case or lantern to remind you of the wonderful panettone you had Christmas 2011.
Come in store to see entire range.
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| Merry Christmas with Love & Devotion by Scarpato |
'A love that extends to the care taken in the packaging. Hand wrapped, the pastry becomes a precious gift and the sign of an exclusive pastry shop.'
Signed Scarpato. Since 1888.
See more:
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| Panettone 'Cuor Di Pistacchia' by Scarpato |
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| Dolci DiVini by Scarpato |
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| Panettone Pistacchio 1kg by Muzzi |
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| Panettone Classico 'Cristalli' by Muzzi |
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| Panettone Ciocco Pera by Scarpato |
'One cannot think well, love well, sleep well,
if one has not dined well.'
Virgina Woolf
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| Magia Di Natale Panettone Classico by Albertengo |
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| Panettone by Loison |
Loison use 'Mothers yeast'
extracted from Loison;
Sourdough (natural Leaven) is obtained from the natural fermentation of rye flour, water, milk and fruit, therefore natural ingredients and yeast without the use of chemical substances. It is also called "Starter" dough because fresh daily leaven is obtained from it. It contains a high number of micro organisms, 100 billion Saccharomycetes and 2000 billion of lactobacillus per kg of dough, which multiply and stimulate an optimal leavening which is able to kill eventual pathogenic germs and therefore does not require preservatives. The resulting dough is spongy and, during oven baking, transforms into a soft product which maintains for a long time the exclusive qualities of the materials used and which undoubtedly presents a unique ease of digestibility.
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| Panettone Classico 'Premiata Pasticceria' by Loison |
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| by Galup 1922 Il Panettone D'italia |
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| by Bonifanti http://www.bonifanti.com/bonifantiing/home.htm |
History & Legends of the infamous 'Panettone'
One suggests that the word derives from the Milanese, "pan del ton," meaning "bread of luxury." It is documeneted that panettone originated in Milan, near the 15th Century .
Usually enjoyed at Christmas & New Year in Italy, Malta, Brazil, Germany & Swizerland. Nowadays it is easily found across the globe in all major cities.
Usually enjoyed at Christmas & New Year in Italy, Malta, Brazil, Germany & Swizerland. Nowadays it is easily found across the globe in all major cities.
Panettone is usually 12-15cm high & weighs approx. 1kg. It is made during a long process that involves the curing of the dough, which is similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron & lemon zest, as well as raisins, which are added dry not soaked. There are a diverse range of flavours available today like, lemoncello, chocolate, pistachio, wine & coffee.
How to serve Panettone?
Typically when serving Panettone, simply remove the paper lining & slice the loaf with a bread knife (serrated knife) or you may (after removing paper) cut into 1/2 inch rounds. It is even delicious served several days old. Left over Panettone makes delicious toast. Serve alone or with butter, fresh mascarpone, or your favourite jam or good quality organic yoghurt. And of course it's never too early to accompany with a flute of sparkling! Or you may prefer a hot beverage or espresso!
One of our customers Maria, recommended this recipe from 'Two Greedy Italians' to use up leftover Panettone. Maria suggested substituting Vin Santo with Masala & the flaked almonds with roasted and slightly ground almonds. Delicious!http://www.bbc.co.uk/food/recipes/layered_panettone_and_96159 Check it out!
Do you have a family panettone recipe?
We would love to hear from you.... Go ahead post your family panettone recipe. Ask your grandma or pa how they used panettone in their hometown? or ask your aunt whom ever you need to get that special recipe which has been handed down for generations OR be inspired to create your own.
The best recipe wins a 5kg Classico Panettone!
(All recipes posted by the 22nd December to decide the winner.)
Do you have a family panettone recipe?
We would love to hear from you.... Go ahead post your family panettone recipe. Ask your grandma or pa how they used panettone in their hometown? or ask your aunt whom ever you need to get that special recipe which has been handed down for generations OR be inspired to create your own.
The best recipe wins a 5kg Classico Panettone!
(All recipes posted by the 22nd December to decide the winner.)
