FLASH
Shkruar nga Pamfleti
Panettone is undoubtedly one of the typical sweets of Christmas and the end of the year holidays. Typically Italian, identifying the city of Milan that created it, panettone has now been borrowed from many cultures and countries around the world, becoming a global product with around 500 thousand tons of annual production, led by Italy and Brazil, Peru, the USA, etc.
In the mother country, the challenge between the two traditional desserts, panettone and pandoro, continues to be strong, but the preferences are 45% for the first and 43% for the second. Panettone is a typically Milanese dessert, where the original recipe is rich in raisins, while pandoro with the powdered sugar that is sprinkled on top, was born in Verona. Of course, today there are other ingredients in both of these Christmas desserts, fruit creams, chocolates in many variations.
In Italy, panettone is produced everywhere and in many variations, and despite accompanying the entire month of festivities, artisanal production dominates the tables on Christmas Day. The origin of panettone is long. Since Roman times, there was a similar food, dough with yeast, honey, and dried fruits. We must wait for the year 1495 and the Christmas banquet at the court of the lord of Milan, Ludovico il Moro.
Legend has it that on this occasion, the chef inadvertently burned the cake that was to be served at the feast and, to escape the master's fury, the inner part that managed to escape the burning in the oven, mixed it with butter and raisins. The improvised dessert was served under the name Pan De Toni, that is, Tony's bread, taking the chef's name, and was a great success among princes and courtiers. Over time, the word underwent a slight linguistic change, but the root and Milanese slang remain the same and panettone carries the same meaning as at the beginning of the period.
There are also other stories, one of which is that a Milanese pastry chef named Toni created it to win the heart of the girl he loved. However, the first official document mentioning it dates back to 1599 and is labeled as Christmas Bread, while in the Milanese and Italian dictionary, Panettone was added for the first time in 1606.
While the typical shape we know today, that of the champagne cork, was born in 1920, when Angelo Motta, a well-known pastry chef from Gessate, a suburb of Milan, designed it, and even added packaging that made it more beautiful, thus marking its commercialization, as we know it today.
Like any dessert, it is served at the end of the meal, whole on the table, and cut into a flower shape to be admired. Like any dessert of this type, it is consumed with the hands. Panettone is naturally high in calories, 375 for a traditional slice.
According to Milanese tradition, after the holidays, only one panettone should be kept at home until February 3rd, when it should be consumed in the morning on the occasion of the feast of Saint Biagio. After that, production is stopped until the following winter. However, it is said that two great historical figures of music and literature adored this dessert so much that they ordered it from the pastry shop all year round, and they are Giuseppe Verdi and Alessandro Manzoni.
Lini një Përgjigje