How did panettone, the quintessential Christmas dessert, come into being? How is its soft and tasty dough still made today? Travel with us at bbuono into the taste of tradition with our artisan panettone!
Why is panettone called that?
There are several legends about the birth of the typical Milanese cake, but the most credited is that it was Toni, a humble scullery boy in the service of Ludovico il Moro, who invented it.
The Sforza family’s cook was commissioned to bake a cake for Christmas Day, but by mistake he burned it. The scullery boy Toni decided to sacrifice the loaf of sourdough starter he had kept aside for himself to help the cook.
He added flour, butter, eggs, raisins, candied fruit, and sugar until he made a soft, fragrant dough. The cake was such a success that when asked by the duke what it was called, the cook replied that it was “Il pan de Toni,” meaning panettone.
The steps involved in making panettone today are many and require experience, patience and dedication. Here they are:
- Preparation of sourdough
- Processing of leavened doughs (first kneading, rising pause, second kneading and again rising pause until leavened dough is obtained)
- Forming stage, that is, placing the dough in the baking molds
- Final leavening
- Baking (about 50 minutes at 190°)
- Cooling with product flipping
But what does the artisan panettone selected by bbuono look like?
The artisanal panettone from Pasticceria Bazzoli – Linea Pane di Odolo combines an ancient art with a more skillful and modern processing.
A great leavened product that combines the tradition of the dough, naturally leavened as per the family recipe, with the imagination and flair of the pastry chefs, always in search of something unusual and delicious. Use of the best raw materials combined with knowledge, passion and extreme attention to timing and temperature make Pasticceria Bazzoli’s panettone a truly unique product. A panettone with a deep yellow dough, made with organic flours and high-quality valley butter (not margarine) and vanilla bean (not vanillin). Sold in an elegant 1 kg package.
Intolerant or allergic to lactose? Don’t give up haute pastry panettone for your Christmas this year.
The artisanal lactose-free panettone is prepared with “delactosed” butter, that is, lactose-free.
The recipe is always the original recipe of Bazzoli’s haute patisserie, but its peculiarity lies in its processing and baking only to order, avoiding any contact with the normal production line to be sure that there is no trace of lactose.
Christmas lunch has just ended. How much delicious food has passed on the table! All full and satisfied say there is no more room for dessert. Until from the kitchen comes the warm scent of bbuono panettone just warmed in the oven. Raisins, candied fruit and a spicy aroma to pamper your guests at Christmas.
Conclude your Christmas meal with handcrafted haute patisserie panettone prepared by master Beniamino, a nationally and internationally esteemed liveryman.
