An Italian Winter Tradition
Made during the holidays, panettone is shared throughout the
winter in Italy. After the decorations have come down, the
Italians continue to serve it as french toast and in bread pudding.
Properly stored, Colavolpe panettone lasts for months!
Panettone is made during a long process that involves the curing
of the dough, which is acidic, similar to sourdough. The proofing
process alone takes several days, giving the cake its distinctive fluffy
characteristics. It contains candied orange, citron, and lemon zest,
as well as raisins, which are added dry and not soaked. Many other
variations are available such as plain or with chocolate . It is served
in slices, vertically cut, accompanied with sweet hot beverages or
a sweet wine, such as Asti or Moscato d'Asti.
 |
| Fig and Chocolate Panettone from Nicola Colavolpe of Calabria |
a cream made from mascarpone, eggs, sometimes dried or candied fruits,
and typically a sweet liqueur such as amaretto; if mascarpone cheese is
unavailable, zabaione is sometimes used as a substitute.
Don't be fooled by those "grocery store" varieties that taste like stale
raisin bread!
Unlike other sweets, this is one treat you'll think twice about giving away.
No comments:
Post a Comment