Panettone: The luxurious cake associated with Italian romantic love stories

From the traditional Christmas bread of Milan to the iconic symbol of Italian baked goods, the Panettone has become the "king" of bread in the beautiful country of Italy.

Panettone cake. (Source: italymagazine.com)

From the traditional Christmas bread of Milan to the iconic symbol of Italian baked goods, the Panettone has become the "king" of bread in the beautiful country of Italy.

The origins of Panettone

Once upon a time, there was a falcon trainer from Milan named Ughetto, who fell in love with Adalgisa, the daughter of a baker in the town.

However, Adalgisa's family bakery was struggling, and Ughetto was heartbroken to see his crush working so hard, so he disguised himself as a farmer and offered to work there for free so she could rest.

He came up with the idea of ​​boosting the bakery business by making bread with butter, sugar, and eggs—luxuries in 15th-century Milan, even for an aristocrat.

So, Ughetto sold some of his birds to buy ingredients, mixed them into a pastry-like bread sprinkled with raisins and candied citrus, saved the bakery, and married Adalgisa.

This is just one of the many legends behind the origin of panettone. One of the most captivating is about a Milanese baker named Toni who fell in love with a beautiful woman who passed by his bakery every day. To entice her inside and win her affection, he spent months creating a fragrant vanilla loaf of bread which he called 'Pan di Toni' (Toni's bread).

However, another version of Toni's story involves a legend dating back to 1495. At a lavish Christmas party hosted by the Duke of Milan, the salad burned. To salvage the situation, a young chef named Toni devised a rich brioche bread filled with raisins and fruit jam. The Duke loved the bread, and thus the bread known as "'Pane di Toni" was born.

Another story tells of a type of bread that was recorded in the 18th century by a man named Pietro Verri. He called it pan de ton (luxury bread), with the suffix -one to indicate a large loaf of bread.

Later, in 1821, Panettone became a symbol of freedom in Italy. Red cherry-flavored candy and green citrus-flavored candy were used in place of raisins and fruit, creating the red, white, and green colors of the Italian flag. From then on, it became a special Christmas bread, possessing all the characteristics of a homemade or artisanal product.

Available on the shelves of grocery stores, cafes, and upscale supermarkets worldwide , this simple yet elegant yeast bread adds a stylish touch to the perfect Christmas celebration.

Panettone cake. (Source: deliciousmagazine.co.uk)

The process is extremely elaborate.

Panettone is renowned for its meticulous baking process. Bakers use a special sourdough starter called "Lievito Natural," which is fermented for 36 hours and then dried for preservation before use.

To make the perfect panettone, bakers need a great deal of patience. The proofing process alone takes several days to create the characteristic light and fluffy texture. The remaining ingredients include fruit jam and raisins, with later additions such as chocolate, hazelnut cream, and almonds.

On Christmas Day, housewives add luxurious cream sauces such as mascarpone, sweet liqueur, chantilly cream, and zabaglione (a mixture of egg yolks, marsala wine, and sugar).

Savory panettoni (panettone gastronomico) is a tempting appetizer in which chefs use classic panettone—completely devoid of raisins or fruit jam—cut horizontally and stuffed with delicacies such as smoked salmon, Parma ham, tapenade, shrimp cocktail, Olivier salad, and soft cheeses like stracciatella.

Each cake is a gift.

A homemade panettone is a special Christmas gift. Wrapped in cellophane and tied with a large ribbon, it's a perfect accompaniment. A small bottle of Vin Santo, a sweet Tuscan dessert liqueur, would be the perfect accompaniment.

Panettone can be kept for several weeks if you wrap it tightly in cellophane and store it in an airtight container. The cake will dry out over time and can then be dipped in dessert wine or coffee. However, a warm slice of panettone straight from the oven is still the best.

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