Tag: Panettone

Hear hear: the best panettone in the world comes from the province of Naples – Italian Cuisine

Best panettone in the world 2019: the challenge to Host

Salvatore Gabbiano: award from the critics

Alessandro Slama: the best according to the technicians

Nothing, the best Panettone Typical of the Milanese Artisan Tradition does not come from Milan. It comes from Campania, and this for two expert juries: a technique and a criticism. The first panettone "world championships" were held at the Host Fair in Milan: 32 participants, an even tighter specification than the national one and a blind tasting lasting hours. The prize of the Panettone World Champion 2019 is up for grabs.

Only real artisan panettone

It was the first edition of this award, which is added to the many already existing, but had a specificity: to ask to respect a very strict specification compared to that required by Italian law.

The Panettone Typical of the Milanese Artisan Tradition it cannot be sold more than thirty days from the date of production, precisely because it is free of preservatives, and the use of any other ingredient, even if harmless, such as beer yeast, starch, vegetable fats (with the exception of cocoa butter) is not allowed , whey and derivatives, soy lecithin, emulsifiers, dyes, artificial flavors, preservatives (sorbic acid and potassium sorbate). Also excluded are mixes of flour, semi-finished products, mono and diglycerides and candied fruits with sulfur dioxide, which are also granted in many competitions.

The competition is open to high or low panettone, with the top surface cut into a cross, but without icing. Pure Milanese, as it is increasingly difficult to see around.

32 panettone and two juries

Despite a disciplinary may seem limiting, of 32 panettone tasted not one was equal to the other, a sign that the personality and style of each producer can be expressed very well even if only using raisins and candied fruit. From the panettone in southern style, softer, lower and more humid, to the super aromatic ones with vanilla and candied dough in the dough, up to the “old style” of the high ones, well cooked and powerfully yellow, it tasted of everything . And the competition was attended by professionals from all over Italy and abroad: Tokyo, Sydney and New York.

The technical jury was composed of the Master of Yeast Mother Rolando Morandin, Achille Zoia and Claudio Gatti, the Spanish Paco Torreblanca, among the most famous pastry chefs in the world, the chefs Giancarlo Perbellini two Michelin stars of Casa Perbellini (Verona) and Davide Oldani and from other world-renowned esteemed bakers and bakers. They observed, smelled, touched and tasted all the panettone in the race and evaluated them with 24 parameters. The jury of the critics chaired by the critic and journalist Luigi Cremona, other colleagues from all over Italy and the present Margo Schachter, did the same, expressing an opinion on the visual, olfactory and taste characteristics. At the end of the tasting hours, the favorites of both juries turned out to be quite unanimous, up to the identification of five top panettones that were reviewed by the technical jury.

The best panettone in the world according to critics

To win for the critics, the myth of the Neapolitan panettone school, Salvatore Gabbiano. In the heart of Pompeii, Pasticceria Gabbiano offers all the traditional Neapolitan desserts. But not only. Salvatore Gabbiano also produces excellent panettone made with butter, natural yeast and a lot of work. And from his headquarters in the shadow of Vesuvius his panettone have conquered all of Italy. The Neapolitan confectionery tradition meets, with Salvatore, the great technique of leavened products. The result is creative and unique panettone such as the legendary Panbabà, also with lemon or rum, or the Panettone from ancient Pompei. For sale at € 32 for a kg.

The best panettone in the world according to the technicians

Instead the winner according to the technicians comes from Ischia, and is the panettone of a formio: that of Alessandro Slama, master baker, from Ischia, and who since 2004 has been working in his bakery Ischia Pane, historical point of the island. In 2015 he opened a new store in Ischia, where the yeast rule always wins, but with a touch of innovation. When we were in Ischia last summer, the best bread to make the gypsy was always his, actually … € 25.

The different idea to recycle the panettone: sweet and savory toast – Italian Cuisine

With the panettone you can prepare excellent ones sweet toast … and also savory. Did you know?
Let's find out some together recipe.

How to toast the panettone

There are various ways to toast the panettone.
The most classic is the oven. Cut the panettone into slices and place it inside a baking pan. Heat in grill mode for a few minutes to obtain a crunchy texture outside and soft in the heart.
The same can be done in one no stick pan with a knob of butter. You can also make the recipe more greedy by first wetting the slices in a mixture of beaten eggs and milk. In this way you will get the famous French Toast Serve hot with jam, fresh fruit, ice cream or cream.
Finally you can heat the slices of panettone on a plate or on a grill and if you want you can also stuff them in the middle just like you do with a toast.

Toast of sweet panettone

The sweet panettone toast is very easy to make because you can indulge yourself with all kinds of stuffing.
It's very good with the jam or with the cream of hazelnuts or pistachios.
Delicate with the vanilla cream and greedy with the chocolate cream.
For a more unusual and fruity taste you can try the accompaniment with the Lemon Curd or with the apple butter.
As already mentioned, you can bake it in the oven or on the plate and even wet it with eggs and milk and cook it with a knob of butter in the pan to make it richer and more flavorful like the classic French toast.

Toast of salty panettone

Think about how sweet bread with raisins and walnuts get married well with them sliced, especially if very tasty. Imagine it with it speck, for example. Here, then why not try with panettone?
Cut the slices giving the square shape of the pancarré and then fill them with a sliced and sliced cheese that melts as fontina. Add the toast and heat it in the pan or on the grill.
You can also use a classic toaster, but be careful because the panettone is very delicate and being rich in butter it burns quickly.

Ideas to recycle the panettone

If bread is not thrown away, let alone panettone. Toasts are a great idea of recycling, but you can also cut the panettone into cubes to make croutons to dip in milk for breakfast or in a pumpkin soup for a super comfort dinner.
Or, when it is too dry, soften it with a little 'milk, squeeze it well and then prepare a pudding or a cake similar to the village cake by adding an egg, cocoa and some shortbread or chopped amaretto.

Panettone with 100% oil exists – Italian Cuisine

This panettone has no butter, only oil. In fact you can not call it that way (but it's good)

About a decade ago the disciplinary of the panettone has established that this product is worthy of being called such only and exclusively in compliance with some clauses, such as the presence of at least 16% butter or candied fruit, sultanas and 20% peel. But these rules do not protect the qualitative aspect or the origin of raw materials: this is shown by the oil panettone, or rather, the 100% Extra Virgin Olive Oil, which, despite being an excellent panettone, can not boast of this name.

Panettone with oil, ops Dolce 100% Olio

The idea of the oil panettone, which no one had ever done before, was born in 2001 from a fortuitous meeting between Filippi brothers Filippi Pastry and Franco, the owner of a small shop in the center of Thiene, Oil and Olive, now closed . The success of this panettone was immediate, until the disciplinary of 2007, when, given the lack of butter, they could no longer call it that, but "100% Sweet Oil". The oil used for years has been that of the Frantoi Cutrera, a Sicilian oil on average intense and not at all bland, which is well suited to their needs. Today they are no longer the only ones to produce it, but if you find around "panettone all'olio" you should know that inside there is also a percentage, albeit minimal, of butter. Moreover, not less, this is the ideal panettone for all intolerant to milk and dairy products, even in the last one chocolate version, but miraccomando: do not call it panettone.

The Filippi Pastry

The Pasticceria Filippi was founded in 1972 as a small sweets warehouse with the grandmother Lucia Gasparini and sons. Over the years the various descendants are divided and so, for family reasons, Maria and Giuliano Filippi, master of elementary, find themselves with a laboratory to be managed, without any experience in the field. His sons Andrea and Lorenzo, who at the time were still in middle school, chose to help their parents from an early age: "while our peers played, we made yeast, even three, four times a week!"After selling loaves with one euro per year for years, comes the big turning point: deposit the Filippi brand and focus entirely on leavened products, especially on panettone, on the other hand in the land of Pandoro par excellence. To distinguish them once again over time is also the recent decision to become a B-Corporation company, a brand that guarantees particular respect for environmental impact, waste and personnel; for example, all the flakes of the panettone are in grosgrain, a material recycled from plastic, which costs almost double.

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