FLAMIGNI, Artisan Italian Panettone Gran Pistachio Filled with Pistachio Cream, Glazed with White Chocolate and Crunchy Pistachio Grains, Special Box, 950 gr

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With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo. The idea is to tear a piece of the panettone and dip it into the drink, allowing the bread to soak up some of the liquid. From oven-baked figs, processed with Marsala wine, to almond paste, Bronte Pistachio and Modica chocolate. And then oranges, vanilla, manna, candied fruit, nuts. For extra indulgence – if you want to go a step further than a drizzle of double cream – spread rich Italian creams on your sliced panettone. Luxury Fiasconaro hampers include these to make a beautiful gift, or you can buy them individually. Originally from Milan — though there are multiple variations across Italy today — panettone is notoriously difficult to make, requiring a combination of a complex starter and laborious dough work; ingredients such as candied fruit along with raisins and vanilla; and enough eggs and butter that, once baked, the sweet breads need to be inverted as they cool so they don’t collapse. Unlike many panettone makers, Nicola Olivieri and his team of bakers make panettone throughout the year. Olivieri 1882 has been making panettone since, well, 1882, with Nicola being the sixth generation to run the bakery. All of the bakery's loaves are produced with natural fermentation, and in the classic version, Nicola quadruples the amount of egg yolks usually in used a standard panettone recipe. We taste-tested a regular and a chocolate-chip loaf, and they both had a pillowy lightness with excellent distribution of the mix-ins. We especially loved the plumpness of the dried fruit in the classic version.

So, next time you're faced with the vast selection, remember: it's more than just bread; it's a slice of Italian heritage. Ooh, very nice, I get the booze straight away. The pastry is fine and nicely golden. The mincemeat is chunky and punchy because of the Courvoisier. Big breads and Christmas cakes aside, the panettone with the shape, formulation, consistency and flavor that we all know, arrived only in the early twentieth century with Angelo Motta. In 2012, it was the master pastry chefs Antonino Accardi, Salvatore Cappello, Giovanni Pace from Palermo, Santi Palazzolo from Cinisi and Carmelo Sciampagna from Marineo who won another title for their “Sicilian Panettone” at the Italian Master Pastry Chefs Academy.When paired with panettone, the pistachio cream complements the bread’s buttery richness while adding an earthy depth of flavour. The vibrant green colour of the cream also offers a visual contrast to the golden-brown panettone, making it an aesthetically pleasing addition to the plate.

On the podium is also the panettone with pistachio of Pasticceria Di Stefano, with its white chocolate and pistachio glaze and filled with pistachio cream and natural flavors.

Add the chopped pistachios and let them mix with the dough at low speed for a couple of minutes, then turn the dough upside down and let it go again for another couple of minutes. Giuseppe Giusti has been producing balsamic vinegar in Modena (Emilia Romagna) since 1605. CEO Claudio Stefani Giusti, a 17th-generation member of the Giusti family, now leads the company, the oldest vinegar producer in Italy. Winners of 10 Gold Awards, the vinegars are produced in the same family casks used for over 400 years, preserving his forbearers' exacting production and preservation traditions.

Making the perfect panettone is not easy. It takes the right ingredients dosed in the right way, the right leavening, continuous experimentation, adjustments and, of course, a lot of passion.Panettone is usually opened at the end of the Christmas feast, and is delicious served alongside coffee, dessert wine, hot chocolate or tea, as well as bubbles,” Parietti recommends. But there is one thing you definitely need to do here. And that is considering my aversion to panettone: don’t listen to me rambling about being team pandoro or panettone. Do yourself a favour and attempt to make this easy peasy Pistachio Panettone from my friend Martina. Who is Martina and why should we care about her, I hear you ask. Well, let me tell you a little story. While the first appearance of a panettone is important, it’s inside that makes the real difference,” Parietti explains. “You should look for bubbly dough with an intense yellow colour and a soft, bouncy consistency. This indicates that the rising process was long and slow (up to 72-hours in some cases). Humble bakers, nuns, warlords, courts and castles. Such a cake could not but bring with it an unknown origin and adorn itself with dozens of myths and turbulent legends that make it even more magical. And there are stories for all tastes. Are you ready to taste them?

Making a well-risen, delicate loaf of any flavorful bread takes a lot of skill, and this is no different with panettone. The best versions are made with a sourdough starter, which itself needs constant care, and then it can take up to three days before the loaf can be baked in an oven. This is on par with the best French croissants or artisanal chocolates.

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There are many legends, many stories, many recipes that tell the tradition and the excellence of this delicious cake. A lot is known about its origins, but not enough. One thing is certain: at Christmas, on our tables, panettone cannot be missing. Taste-wise, we’d be looking for a crust that is as soft as the middle, without any bitterness, or worse, burnt aftertaste. A good panettone should be moist but not greasy, with well-balanced ingredients that don’t overpower one another.” Should panettone be refrigerated? Three stars at the Superior Taste Awards in Brussels (the most important international recognition based on the evaluation of prestigious Chefs and Sommeliers) and the best panettone in Italy at Sigep, the International Confectionery Exhibition in Rimini, in 2018. While panettone is delectable at room temperature, warming it slightly accentuates its flavours and aroma. A gentle toast or a brief stint in the oven can transform it, making the candied fruits and raisins even more luscious.