Panettone

Panettone

Panettone appeared in northern Italy around the 15th century. It probably originated in Milan, since this naturally leavened bread has always been closely associated with the city, the capital of Lombardy. However, somewhat similar although less sophisticated breads have been made throughout Italy since at least the days of imperial Rome.

Most probably professional bakers developed Panettone and were largely or entirely responsible for its production from the beginning, since the process involved is highly complex and requires facilities and equipment that the home kitchen usually lacked in the past.

It is doubtful that this famous specialty bread appeared on the scene in a form familiar to consumers throughout the world today. It evolved over the centuries as new techniques were adopted and the quality of the raw materials used in its preparation improved.

The custom of consuming Panettone, especially during the year-end holiday season, spread from Milan throughout Italy, from the Alps in the north to Sicily in the south.

As the bread’s popularity grew, people began to speculate about its origin. As a result, Panettone spawned many legends. The most popular concerns a young Milanese nobleman, a member of the Atellini family, who fell in love with the daughter of a baker named Toni. To impress the girl’s father, the young man disguised himself as a baker’s boy and invented a sweet, wonderful bread of rare delicacy and unusual size with a top shaped like a church dome. This new, fruitcake-like bread enjoyed enormous success, with people coming to the bakery in droves at all hours to purchase the magnificent Pan de Toni (or Tony’s Bread).

     Recipes
    Budino al cioccolato
    Budino di pane
    Coppa al mascarpone
    Panettone ripieno
    Souffle’ al panettone
    Tiramisu’ speciale
    Tramezzini di panettone
    Zuccotto delicato

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William Dellorusso
Lombardia in Cucina: The Flavours of Lombardy

Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.

The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

Milano in Cucina: The Flavours of Milan
The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.

The Pax side of the Moon featuring Cesareo
Lombardia (Dicon tutti che sei mia) Quarantine Version - feat. Cesareo (Quarantine Version)

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