A taste of Italy at Christmas…
What’s your favourite way to prepare Christmas Panettone?
These are some of our favourite ideas…
8 popular ways to enjoy Panettone…(remember to remove the paper wrapper that runs around the outside and base of the cake).
Share your favourite Christmas Panettone recipe ideas with us on our Facebook page @parisibathware #parisipanettone
Have you ever wondered what Panettone is?
The word ‘panettone’ derives from the Italian word ‘panetto’, a small loaf cake. The first recorded association of Panettone with Christmas can be found in the Italian writings of 18th century illuminist Pietro Verri. He refers to it as ‘Pan de Ton’ (luxury bread).
There are many legends as to the origins of Panettone back in 400 at the court of Ludovico il Moro. The sweet prepared for the sumptuous Christmas lunch burned, but the kitchen gourmet, Toni, managed to prepare a substitute with the remaining ingredients. So the ‘l pan del Toni’, the ‘panettone’ was born.
Other more romantic legends, however, see two lovers or a convent of nuns as protagonists.
The consecration of Panettone came in 1700 when the Cisalpina Republic favoured the opening of ovens and pastries.
Until then, white bread (called mica) was only reserved of wealthy people while the poor were doomed to millet bread. The only exception was Christmas Day when all the social classes could eat the same bread, the so-called pan de sciori, or pan del ton, made of pure wheat and stuffed with butter, sugar and zibibbo.
Due to the luxurious nature and ingredients, Panettone became a special dish to be savoured and enjoyed at Christmas as the tradition we know today.
Typically, Panettone has a cylindrical shape, its leavening is natural and its soft insides are enriched with candied fruit, orange and raisins. Today other ingredients can include honey, malt, vanilla, custard and chocolate.
Panettone is lovely if you think of it as bread rather than a cake. It’s tasty cold but warming it up a little brings out the flavour. Italians often have it for breakfast.
As a dessert, it’s wonderful served alongside a glass of Moscato d’Asti, sweet and sparkling, this bubbly wine is great for holiday toasting and compliments the citrus and yeasty flavours of the Panettone.