🎄 Panettone or Pandoro? Two Italian icons whose duel reveals traditions, emotions, and a know-how passed down through generations.
Born in Northern Italy, the Milanese panettone and the Veronese pandoro embody two pastry philosophies. The former, naturally leavened for more than 30 hours, develops airy fibers and generously welcomes candied fruits, orange peels, and raisins. The latter, created in Verona, focuses on a dough rich in butter, a fine texture, and a vanilla sweetness that recalls the snow of the holidays. Even today, consumption studies show a growing preference among young Italians for pandoro, while panettone remains the choice of tradition lovers.
Serve panettone or pandoro slightly warmed to release the aromas. Pair with mascarpone cream, a strong espresso, or a glass of Moscato for perfect harmony.
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Le panettone n’est pas une simple brioche de Noël. C’est un test. Il y a celui, sec et étouffant, qu'on achète par réflexe au supermarché. Et il y a le véritable Panettone d'Artisan, celui qui arrête les conversations à table, celui...
Panettone or Pandoro? A recent study finally reveals the preferences of Italians, between traditions, emotions, and new consumption habits.
Dive into the heart of Sardinian tradition with the authentic amaretti from Cortis Antigas: soft almond cookies, delicately flavored with lemon, prepared according to the ancient methods passed down in the region of Gesturi. An essential sweet treat from Sardinia.
