Tag: Panettone

San Biagio and the miracle of panettone – Italian Cuisine


Every year, on February 3 in Lombardy, it is customary to consume a piece of Christmas panettone for breakfast in the morning, often set aside as a tribute to this tradition. Let's find out why


<! –

send by email


An ancient Milanese saying goes: San Biàs a l ’te presèrve la góla from i rèsche de pèss and from töt ol rèst (San Biagio you protect your throat from fish bones and other ailments), but the old Milanese who still speak the dialect – I asked for confirmation from certain sources – are keen to emphasize that San Biàs el benedis la góla and él nas – the nose should not be forgotten, 'victim' together with the throat of seasonal ailments (it is no coincidence that the anniversary falls immediately after the very cold Days of the Blackbird).
There tradition of Milan and its province in fact, on the morning of San Biagio, February 3, the Lombard families have breakfast with a piece of leftover panettone since Christmas, which are attributed "miraculous" properties capable of warding off ailments and protecting themselves from sore throats.

The patron of otolaryngologists
In truth, San Biagio da Sebaste (Armenia), a bishop who lived in the third century and venerated as a saint by the Catholic and Orthodox Churches, is celebrated throughout Italy with village festivals and signs of devotion. One of the miracles attributed to him tells that he saved a child from a fish bone that had stuck in his throat: Biagio, who was a doctor, gave the boy who was suffocating a large crumb of bread which, going down his throat, removed the bone. saving his life (this technique is still in use). After suffering martyrdom, Biagio was made a saint by the Church and declared throat protector.
More generally, according to the Lombard tradition, the day of San Biagio definitively closes the period linked to Christmas.

Miracle in Milan
The link between the Milanese capital, panettone and San Biagio, however, arises from the history that started this tradition: it seems that one day, just before the Christmas period, a housewife brought a friar, who was called Desiderio, a panettone because he blessed it. Very busy, the friar asked her to leave it with him and to spend the following days picking it up. But the woman did not show up for days and days. Busy and perhaps distracted, certainly greedy, Brother Desiderio, after having blessed him, not seeing the woman return, forgot about the cake except to nibble it gradually for several days, until only the wrapping and a few crumbs remained. The woman came back to ask for her blessed panettone on 3 February, the day of San Biagio: the mortified friar prepared to give her the empty package and apologize, but when he gave the housewife the wrapper, he realized that it was not empty. but it contained a panettone twice the size of the original.

Thus began, with the 'miracle of San Biagio', the tradition of bringing the leftover panettone to bless and then eating it for breakfast every February 3, to protect the throat from seasonal ailments. For this reason, in the days preceding February 3, the so-called "panettone di San Biagio", what remains of the production for the holidays, are on sale.

A special cake

San Biagio is not only linked to the tradition of eating auspicious panettone, but also a particular traditional dessert typical of Mantua, the San Biagio cake, originally from Cavriana, a town famous for almonds, known and appreciated since the time of the Gonzagas. The cake, which is a De.Co product (municipal denomination), wants a filling of dark chocolate and almonds in a shortcrust pastry shell. It seems that in the 17th century this almond-based cake was produced with a diameter of about 3 meters. This huge cake was for the community: the cake was then cut and offered to the public in Piazza Castello.

There are those who buy it "ad hoc" and those who keep it from the Christmas holidays but, given the times, to protect us from winter ailments, sore throats and colds it is advisable to honor this greedy custom of February 3.

Francesca Tagliabue
February 2022

Posted 01/02/2022


<! –


<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Incoming search terms:

SweetXmasTime 2021, the beauty of designing a panettone – Italian Cuisine

SweetXmasTime 2021: ten architecture firms in Milan to adorn ten artisanal panettone. Here is the first challenge dedicated to decoration, without forgetting taste

Usually struggling with corten steel, resins and architraves, this time the architects of ten Milanese studios had to mold chocolate and icing instead of reinforced concrete.
We are talking about SweetXmasTime 2021, the original challenge organized by Towant in collaboration Garavaglia Arredamenti, Frigo2000, V-ZUG and Marguerite Guyot at the Siematic store.

The intrepid architects accepted the challenge and put themselves to the test trying to customize the sweet emblem of the Milan festivals: the panettone.

The personalization of the PLACE study

The interpretation was free, the aim was to tell the style of the studio and its projects.
Different concepts, not agreed upon, linked in a certain sense all the creations: the desire to sharing (more than one dessert has been "transformed" into a square in which to meet to enjoy the beauties of our country) and the sustainability.
It was this last theme that convinced the varied jury of journalists, made up of experts in architecture, design and gastronomy who nominated EligoStudio winner of this first edition of SweetXmasTime 2021 with the panettone entitled
Drawings: small slices of leftover panettone (the one we always find in our homes after the holidays) reinterpreted in the form of mini Sacher. Because waste can no longer be part of our lives on the threshold of 2022.

The project that won the challenge is Drawings, by EligoStudio

After the presentation of the ten works, one of the most important moments was the conclusion of the preparation of a panettone by the chef Giuseppe Russo (The private chef). A panettone that was last leavened and cooked directly in the dining room in the V-ZUG oven and which was then shared among all the participants as an opportunity to exchange wishes for a Christmas (of architecture and design), toasting with the Champagne Marguerite Guyot distributed by Wine Tip.

The panettone that cooks in the V-ZUG oven

Here are the ten studies involved:
Alessandra Parolini Architect
Francesco Rota | Architecture
GroupThree Architects
elementary study _ Paolo Pasquini Architects

The next appointment? Christmas 2022, of course.

Panettone gives the numbers – Italian Cuisine

The panettone, from a typical Milanese dessert, it has become a national Christmas symbol: the83% some people think it can't be missing from the party table.
Sold throughout Italy, it begins its period of glory together with the decorations, around a month before the anniversary, and is consumed, as per legend, until the day of San Biagio, February 3, the day when you eat a piece of leftover panettone to chase away ailments. Although many would like to eat it all year round.

The numbers of panettone

Follow us, let's tell some stories about panettone, through numbers!

The characteristics of the panettone

  • 20/07/2005 Ministerial Decree governing the production and sale of panettone.
  • 10 the steps provided for by the ministerial for the production of panettone
  • 16% minimum quantity of butter in the dessert
  • 20% quantity of raisins and candied fruit

Consumption *

26,800 tons of panettone

22% artisan panettone, 78% industrial panettone

87% of people think

48% of people say they prefer artisanal pastry panettone

About 11% is the increase in the price of panettone compared to 2020

1 kg is the preferred format for ¾ of consumers

35% of consumers would like to find panettone all year round

10% of buyers buy panettone in January

* (main research source Nielsen / CSM Ingredients "The evolution in the consumption of panettone in Italy")

The curiosity

1495 presumed year of birth of the panettone, the pan del Toni, who baked it for the first time at the court of Ludovico il Moro, in Milan

385 are the calories per 100 g of artisan panettone

294 books on panettone available on Amazon

Browse the photo gallery!

Browse the gallery

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page