From the traditional Christmas bread of Milan, to the symbol of Italian baked goods, Panettone has become the “king” of bread in the beautiful country of Italy.
From the traditional Christmas bread of Milan, to the symbol of Italian baked goods, Panettone has become the “king” of bread in the beautiful country of Italy.
Origin of Panettone
Once upon a time, there was a Milanese falconer named Ughetto who fell in love with Adalgisa, the daughter of a baker in town.
However, the Adalgisa family bakery is struggling and Ughetto is heartbroken to see his crush working so hard, so he pretends to be a farmer and offers to work there for free to give her a break.
He came up with the idea of boosting business at the bakery by making bread with butter, sugar and eggs - luxuries in 15th-century Milan, even for a nobleman.
So Ughetto sold some of his birds to buy ingredients, mixed them into a pastry-like bread sprinkled with raisins and candied citrus, saved the bakery, and married Adalgisa.
This is just one of the many legends behind the origins of panettone. One of the most intriguing is that of a Milanese baker named Toni who fell in love with a beautiful woman who passed by his bakery every day. In order to lure her into his shop and win her affection, he spent months creating a loaf of vanilla-scented bread that he called 'Pan di Toni' (Toni's bread).
Another version of the Toni story, however, involves a legend that dates back to 1495. During a lavish Christmas dinner hosted by the Duke of Milan, the salad was burnt. To save the day, a young chef named Toni came up with a rich brioche bread filled with raisins and fruit preserves. The Duke loved it so much, the “‘Pane di Toni” was born.
Another story about a type of bread was recorded by a man named Pietro Verri in the 18th century. He called it pan de ton (luxury bread), with the suffix -one to refer to a large loaf of bread.
Then, in 1821, Panettone became a symbol of freedom in Italy. Red cherry candies and green citrus candies were used instead of raisins and fruit, creating the red, white and green Italian flag. From then on, it became a special Christmas bread, with all the characteristics of a homemade or artisanal product.
Sold on the shelves of upscale grocery stores, cafes and supermarkets around the world, this simple yet elegant yeast cake makes a stylish addition to the perfect Christmas celebration.
Extremely elaborate method
Panettone is famous for its meticulous preparation. The bakers use a special sourdough called “Lievito Natural,” which is fermented for 36 hours and then dried for preservation before use.
To make the perfect panettone, bakers need to be extremely patient. The proofing process alone takes several days to create the characteristically light and spongy cake. The remaining ingredients include fruit preserves and raisins, with later additions such as chocolate, hazelnut cream and almonds.
On Christmas Day, housewives add to it luxurious sauces such as mascarpone, sweet wine, chantilly cream and zabaglione (a mixture of egg yolks, marsala wine and sugar).
Savory panettone (panettone gastronomico) is a tempting appetizer, in which chefs use classic panettone – completely free of raisins or fruit preserves – cut horizontally and stuffed with delicacies such as smoked salmon, Parma ham, tapenade, shrimp cocktail, Olivier salad and soft cheeses such as stracciatella.
Every cake is a gift
A homemade panettone is a special Christmas gift, wrapped in cellophane and tied with a large ribbon. A small bottle of Vin Santo, a sweet Tuscan dessert wine, is the perfect accompaniment.
Panettone will keep for several weeks if wrapped tightly in cellophane and stored in an airtight container. It dries out over time and can be dipped in dessert wine or coffee. However, a warm slice of panettone straight out of the oven is still the best.
Source: https://www.vietnamplus.vn/panettone-chiec-banh-xa-xi-gan-voi-nhung-cau-chuyen-tinh-lang-man-cua-italy-post1002127.vnp
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