Panettone

THE PANETTONE, A SWEET TRADITION

A traditional desert maintaining traditions: in Italy this is Christmas. Typically, this cylindrical base and sphere topped desert is made with a water-based dough composed of flour, butter, egg yolks, orange and citrus peels and raisins.
As all traditional products of the Italian cuisine, the origin of the “panettone” is not clear, and truth lies between a myth and a legend:
It has been told that a cook, at the service of Ludovico “il Moro”, was hired to prepare a Christmas banquet for all the noblemen in the area. During this dinner, a desert was prepared but accidentally forgotten in the oven and was terribly burnt. It was then that Toni, a young rascal, came to rescue the cook and proposed a desert made of “flour, butter, eggs, citrus peels and some raisins”. The desperate cook decided to prepare as suggested but when served to the noblemen hid behind the curtains waiting for his defeat. Incredibly enough, the guests loved the desert and called for the cook to get more information about the exquisite recipe. The confused cook replied to the guests saying that the desert was ‘L’è ‘l pan del Toni’ – or better, the bread of Toni – and this is where the name “Panettone” is thought to have come from.

Category: Tag:
Brand

Brand

Loison

Description

Description

LOISON, PASTICCIERI DAL 1938

Simple origins and a genuine product: a bread made in a wooden oven, a Venetian tradition. From here we begin the story of the Loison family, who started their business in the late 30s. It was Nonno Tranquillo, the first to love the art of baking and was able to pass such passion also down to his son Alessandro. Together they transformed the oven into a real family business, inaugurating a new workshop in 1969. The secret to their success lies in combining traditions with modernity, in the recovery of ancient recipes but also in the attention to new tastes. This is done with a special attention to the choice of excellent raw materials and the use of avant-garde techniques in their production. Constant passion for craftsmanship combined with the right managerial skills: this is Dario Loison’s recipe.

Additional information

Additional information

Ingredients

butter (milk), Candied “Oranges from Sicily” and “Citron from Diamante – Calabria” peels (Orange and Citron peels, Glucose-syrup – fructose, sugar, corrector of acidity: citric acid), cocoa butter, Emulsifier: mono- and fatty acid diglycerides of vegetable origin, Fresh egg yolk, Fresh eggs, glucose syrup, milk protein, natural aromas, Natural sourdough yeast (gluten), salt, sugar, Sultana raisin, Wheat flour type 00