Panettone, this emblematic Christmas cake, transcends ages to bring with it exceptional aromas and textures. But behind every bite lies a deep story, an ancestral know-how, and a promise of sensory delights. Discover with us the history of artisanal panettone and learn to fully savor this exceptional brioche.
Panettone, a symbol of Italian festivities, has its roots in the 15th century in the city of Milan. According to legend, a young cook named Ughetto created this cake to seduce his boss's daughter. Very quickly, it became the heart of Christmas meals in Milan, a tradition that spread beyond Italian borders. Even today, each panettone carries a bit of this millennia-old story, blending passion and finesse.
The magic of panettone lies in its production process. It is not just a simple cake; it is a culinary work of art. First, the mother dough, a natural leaven, is carefully prepared, then mixed with quality ingredients: butter, eggs, sugar, and candied fruits. After a long and meticulous fermentation, the panettone takes its airy and light shape, thanks to hours of rising and baking. Only after a slow cooling does the artisanal panettone reveal its soft texture and delicate aroma.
1. Can an artisanal panettone be stored for a long time?
Yes, although it is preferable to enjoy it quickly to savor its freshness, an artisanal panettone can be stored for up to a week in a dry and cool place, well wrapped.
2. When is the best time to taste a panettone?
Panettone is ideally enjoyed during Christmas festivities, but it can also be tasted year-round at breakfast or during a special snack.
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