Panettone is traditional Italian sweet bread that is normally prepared and enjoyed during the Christmas and New Year holidays. Panettone is readily recognized by its geometric shape and brightly colored wrapping.
Panettone has been around forever, and I when I say forever I mean the cake originated during the Roman Empire when ancient Romans sweetened leavened bread with honey.
Making Panettone is not for the novice cook, that is why most of us buy it pre-made. It is a long process, taking the better part of a week to make a traditional Panettone.
Traditional Panettone contrains candied orange, lemon zest and raisins. It comes in several varieties plain and chocolate being the two most popular.
You serve Panettone in slices accompanied by coffee, a sweet hot drink or a sweet wine. In some regions of Italy it is served with crema di mascarpone, a cream made from mascarpone, eggs, candied fruits and a sweet liqueur such as amaretto.
As with all traditional Italian foods, Italy is trying to obtain Protected Designation of Origin and Denominacione di origine controllata status for Panettone.
Fiasconaro Traditional il Panettone is traditional Italian Panettone. Fiasconaro Panettone is baked by 3 brothers who inherited the art of baking from their father.
The brothers baking of Panettone stays true to their father’s methods and the traditions of Sicily. Wonderfully dense yet light, the cake is airy with raisins and candied orange and an icing that is not overly sweet.
These beautifully wrapped Pannettone make a perfect gift. Panettone is wonderful served with coffee or espresso in the morning or with vanilla bean ice cream and honey any time of the day.