Tag: gift

The panettone to give as a gift based on the zodiac sign – Italian Cuisine

The panettone to give as a gift based on the zodiac sign

With chocolate, pistachio, wild berries, white chocolate, and still other delicious panettone to give and treat yourself: do we choose based on the horoscope?

Who invented the panettone? The Milanese have no doubts: they invented it and for love, among other things. The love is that of Messer Ulivo degli Atellani for the baker’s daughter, Algisa. Even the Swiss, however, have their say and come up with the legend of an ingenious scullery boy, Toni precisely, hence the name "Panettone" or "Toni's bread". Whatever its origin, we haven't stopped arguing about the panettone today: with hazelnut glaze, without candied fruit, with chocolate, without raisins, stuffed and enriched up to declared offenders who even prefer pandoro. We all agree on one thing: it is held on the radiator for half an hour before eating it. To try to put some order, here is the advice of a panettone by zodiac sign, to give as a gift or treat yourself!


Your zodiac sign is symbolically linked to the red color which is also the color of Mars, the planet that rules Aries. And since red is also the color of Christmas, don't we even want to put some in the panettone? Fortunately, one of the most popular variations of the dessert is that with berries which give it a beautiful amaranth color in the mixture.


Since you don't like arguing at all, especially at Christmas, you will get two panettone (at least): one traditional and one with chocolate chips instead of candied fruit … which is what makes you go back to the memories of when you were a child and you used to remove all the candied fruit with your little fingers. But do you know that February 3 is San Biagio and in the morning it would be traditional to eat a last slice of panettone to protect us from a sore throat? I remind you since you are the zodiac sign linked to this part of the body.


It will be the curious spirit or maybe it will be the irrepressible and mischievous desire to always do the "contrary bastian" but if there is a strangeness you are sure to get greedy. In Genoa there is a variant of the traditional panettone which is called "pandolce": it is without raisins and candied fruit but with pine nuts, the increasingly rare seeds typical of Liguria. What do you say, let's try it?


In your case, sugars are never enough, especially at Christmas time when the greatest pleasure is having a snack in front of the fireplace with the sofa cover, socks and the TV that sends the same Disney cartoon you saw when you were a child. So I would say that your panettone can also hold an extra sweetness like the ai version marrons glacés with lots of chestnut cream. Then diet!


Did you know Leone that a panettone was created specifically for Pius XI around the end of the 1800s? It was shaped like a mushroom, very leavened and very high, so much so that a carriage was needed to transport it. Soft and above all regal because in your case even the Christmas cake is better than not going unnoticed. Obviously it is good that it comes strictly accompanied with bubbles that rebalance the taste of the dessert.


The simplicity that you like to surround yourself with, even at the table, sometimes borders on minimalism. “Essential and pure” also applies to panettone: but how about trying it Piedmontese variant? It is quite low, without candied fruit and raisins but has (at least) a hazelnut and sugar glaze. It seems to me a good compromise between your "virginity" and the sneakiness of the typical dessert of the Christmas holidays.

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When you manage to let your love for the more classic tradition run out of your way, dear Libra, you will gladly abandon yourself to the intoxicating pleasure of a slightly alcoholic flavor like that of panettone with limoncello. Because we know that if you are the sign in the constant search for balance, you are also the sign most attracted to opposites: a winter dessert and a cream that tastes like summer evenings.


Teasing is your strong Scorpio, even when it comes to the palate … Because you know that eros and food go hand in hand, right? Even in astrological symbolism. This is why I believe you can appreciate a truly creative variant of panettone, called 'ndujattone. A high quality baked product that respects the tradition … of Calabrian 'nduja! Spicy, just like you.


The love for experimentation and the curiosity in mixing different flavors and distant origins is truly irresistible for you. Therefore? Even on the panettone it is possible to digress on the traditional theme: I propose a classic dough but with the addition of pistachio true Sicilian and some icing al White chocolate.


You really don't want to hear reasons, Capricorn. You are one of solid principles and a lover of traditions, even the culinary ones and you can't joke about panettone: you order it at Sant'Ambrogio (also known as December 7th) in the best pastry shop in the city and you can pick it up on the afternoon of the 24th by queuing up because this is also part of the tradition. It takes candied fruit, raisins, slow leavening and resting upside down after cooking. Indeed, you almost ask the baker for a small photo report!


If there is one who is willing to go beyond traditions, it is you, dear Aquarius. So you take off the candied fruit yes – candied fruit no and open another one, even more sour and fierce: panettone or pandoro? Indeed, since you like to be a leader against the trend, you will be the leader of the faction of lovers of Pandoro. Always pastry, mind you, and maybe even enriched with sugars (as if it were needed) with an excellent homemade mascarpone cream.


Even with the legs under the table for you the storytelling (of the products) is invaluable … Nothing should be taken for granted and the impossible combinations remind you of the hindered loves of fairy tales. That's why I thought I'd suggest a really exciting mix of flavors like the homemade panettone with caramel and black Himalayan salt: when sweet and savory know how to find a magical and indissoluble bond.

Kinder Surprise makes a gift to all 3-year-olds – Italian Cuisine

Kinder Sorpresa gave away 700 gifts every day. How to win? It is enough to be 3 years old this year

Kinder Surprise has decided to celebrate everyone's birthday children born in 2018, who turn 3 this year. Why exactly 3? For Kinder, 3 is a magic number, because it is the same number as the elements they represent Kinder Surprise: the thrill of surprise, the delicious Kinder chocolate and a game that contains a thousand adventures.

How to participate?

Until Tuesday 7 December, from 9 to 23, by accessing the website www.terzoannokindersorpresa.it the first 700 participants in the competition will win one of the 700 gifts up for grabs every day: a special box, containing a story that can be personalized with photos, curiosity memories of the first three years together and the iconic Kinder Surprise egg.

Joining is easy and free: just enter the child's tax code and check the availability of the gift; from that moment you will have 15 days to customize your ticket and indicate the address to which the Kinder Surprise prize will be sent.

The gifts don't end there. Kinder Sorpresa has also thought of a digital gift for all children over three years old: from the site parents can download a customizable curiosity card, choosing from three different themes (games, music and passions) to play and discover how sweet it is to be curious.

Chestnuts, the autumn gift of the woods – Italian Cuisine


Gnocchi, soups and broths, but also desserts such as pancakes and castagnaccio: le chestnuts can be found in the traditional dishes of all our regional cuisines. This gift of the forest autumnalin fact, it represented for a long time and until the 1950s the survival food for the mountain people, who even made it a dark and compact bread, mixing the flour with that of wheat and rye.

A bit of history
But the history of chestnuts hangs in the balance between food rustic And gastronomy refined, for their extraordinary versatility: whole, the largest and most pulpy fruits are glazed to become greedy marrons glacés or stuff roasts of red and white meats; boiled and reduced to puree, they become the basis for savory pies or for sweets delights like the classic Mont Blanc.

192155A record with ancient roots
The chestnut has lived in our woods since time immemorial. From the Venetian Pre-Alps, down along the entire Apennines to the slopes of the Sila, in Calabria, thebread tree, as it was defined by Pascoli, it has found an ideal habitat and thrives almost everywhere. Mostly in Campania, followed by Calabria, Lazio, Piedmont And Tuscany. Despite the drastic decrease in crops compared to the beginning of the century, still today Italy is the first chestnut producer in Europe and the third in the world. The primacy does not concern only the quantity: in our country hundreds of varieties of chestnuts survive, of which 12 are recognized excellences at European level. They received the mark Dop there Vallerano chestnut (grown in the Viterbo area, in Lazio), with white and crunchy pulp; the Caprese Michelangelo brown, Tuscan, with ivory-colored pulp and aroma of almond and vanilla; the Brown of San Zeno, harvested in Veneto, which due to its softness and sweet taste is used for the "marronata", jam with sugar or honey.

The Veneto it also counts two fruits Igp (the Marrone di Combai, with floury and sugary pasta, and the Marrone di Monfenera), tied with the Piedmont (which boasts the Chestnut of Cuneo and the Marrone of Val di Susa, ideal for making marrons glacés) and with Tuscany. A region that, in addition to the large chestnut of Monte Amiata and the crunchy Marrone del Mugello, also boasts two PDO chestnut flours, velvety and fragrant, produced in Lunigiana and in Garfagnana.

There Campania, which was also awarded two Igp (the Chestnut of Montella, round and with a thin skin, and the Marrone di Roccadaspide, sweet and crunchy) is among the areas with the highest chestnut vocation: alone, in fact, it represents 50 percent of the entire national chestnut production .

Extra-large sized browns
Commonly, large chestnuts are called 'marroni'. In many cases it is true: for the Marrone di Combai IGP, the production disciplinary establishes that the fruits for each hedgehog must not exceed three. However, the size they are a variable feature, even within the same variety. For example, the Chestnut of Monte Amiata is large in size (80 fruits are enough for one kg), while for the Marrone di San Zeno Dop the disciplinary ranges from 50 to 120 fruits per kg.

So, what are the criteria for distinguishing chestnuts from chestnuts?
In principle, but with several exceptions, i first courses they have oval shape, peel striated And subtle, with the film peeling off very easily. Features that make them ideal in preparations roast and in all recipes that require whole pulpy and perfect fruits. They are also required for industrial processing, which uses them to make marrons glacés, candied fruit and canned with rum or under grappa. The chestnutsinstead, they generally have form rounded, peel thick and the inner film that penetrates the seed, which makes the peeling operation more laborious. Once peeled and boiled (in water or milk, depending on the recipe), they are used for soups, creams, fillings, jams. In addition to fresh consumption, they are intended for the production of dried chestnuts and chestnut flour.

October 2021
Enza Dalessandri

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