It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm (4.7–5.9 in) high for a panettone weighing 1 kg (2.2 lb). Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema al mascarpone, a cream made by combining eggs, mascarpone, and a sweet liqueur.
In Italy, historical accounts of panettone invariably state that it originated in Milan. The word panettone derives from panetto, a small loaf bread. The augmentative suffix -one changes the meaning to "large bread".
The beginnings of this cake appear to date from the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey.[9]
It is possibly mentioned in a contemporary recipe book written by Italian Bartolomeo Scappi, personal chef to popes and emperors during the time of Charles V. The oldest and most certain attestation of the panettone is found in a register of expenses of the Borromeo college of Pavia in 1599: on 23 December of that year in the list of courses provided for lunch Christmas costs also appear for 5 pounds of butter, 2 of raisins and 3 ounces of spices given to the baker to make 13 "loaves" to be given to college students on Christmas Day.[10] The first recorded association of panettone with Christmas can be found in the Italian writings of the 18th century illuministPietro Verri. He refers to it as pan de ton ('luxury bread').[11]
20th century
Homemade panettone
In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities for the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today.[12] The stiff competition between the two that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli,[13] an Italian bakery company based in Verona, has since acquired Motta and Alemagna from Nestlé.[14]
By the end of World War II, panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Lombard immigrants to Argentina, Uruguay, Paraguay, Venezuela, Colombia, Ecuador, and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the king cake.
Modern consumption
Panettone is widely available in South America, including in Argentina, Brazil, Chile (see: Pan de Pascua), Ecuador, Colombia, Uruguay, Venezuela, Bolivia, Paraguay and Peru. It is known in Spanish as panetón or pan dulce, and as panetone in Brazilian Portuguese. Peru's Antonio D'Onofrio, son of immigrants hailing from Caserta, Italy, spawned his own brand using a modified form of the Alemagna formula (e.g., candied papaya is used instead of candied citron and lemon, as these fruits are not available in Peru), which he licensed along with the packaging style. This brand is now also owned by Nestlé and exported throughout South America. Panettone is popular within Italian communities in the U.S., Canada, Australia, and the UK.
Italian food manufacturing companies and bakeries produce 117 million panettone and pandoro cakes every Christmas, collectively worth €579 million.[15] There is an event held in Milan since 2013 that awards the Best Traditional Panettone of Italy. In 2016, the prize was awarded to Giuseppe Zippo, from Salento.
^"Negli Usa tutti pazzi per il panettone, è boom vendite". Ansa (in Italian). 4 December 2017.
^"EU agricultural product quality policy". Archived from the original on 16 January 2009. Retrieved 6 December 2008.
^Francesca,Brzzone (2016-12-22). . italoamericano.org. Archived from the original on 2019-12-17. Retrieved 2019-12-17.
^"Spigolature d'Archivio – dicembre 1599: panettone per gli Alunni". Collegio Borromeo. Retrieved 17 August 2022.
^Dolce Jasmine (2017-11-18), Panettone: What you should know (ingredients, calories and origin), archived from the original on 2021-12-11, retrieved 2017-11-18
^"THE MYSTERY REVEALED: PANETTONE HISTORY". 16 October 2020.
^Saatchi. . Bauli.it. Archived from the original on 13 August 2012. Retrieved 14 September 2012.
^Shaun Weston (1 August 2009). "News | Bauli acquires Motta and Alemagna from Nestlé". FoodBev.com. Retrieved 14 September 2012.
^Pomeroy, Robin (12 December 2007). "Panettone makers want to keep Christmas cake Italian". Reuters. Retrieved 6 December 2008.
Further reading
Lo Russo, Giuseppe (2004). Dolce Natale (in Italian). Fratelli Alinari. ISBN88-7292-473-1.
May 12, 2023
panettone, italian, panetˈtoːne, milanese, panetton, paneˈtũː, italian, type, sweet, bread, fruitcake, originally, from, milan, usually, prepared, enjoyed, christmas, year, western, southern, southeastern, europe, well, south, america, eritrea, australia, unit. Panettone ˌ p ae n ɪ ˈ t oʊ n i 2 3 4 Italian panetˈtoːne Milanese panetton paneˈtũː 5 is an Italian type of sweet bread and fruitcake originally from Milan usually prepared and enjoyed for Christmas and New Year in Western Southern and Southeastern Europe as well as in South America Eritrea 6 Australia the United States and Canada 7 PanettoneTypeYeast cake 1 Place of originItalyRegion or stateMilanMain ingredientsFlour candied fruits raisins Media PanettoneIt has a cupola shape which extends from a cylindrical base and is usually about 12 15 cm 4 7 5 9 in high for a panettone weighing 1 kg 2 2 lb Other bases may be used such as an octagon or a frustum with a star section shape more common to pandoro It is made during a long process that involves curing the dough which is acidic similar to sourdough The proofing process alone takes several days giving the cake its distinctive fluffy characteristics It contains candied orange citron and lemon zest as well as raisins which are added dry and not soaked Many other variations are available such as plain or with chocolate It is served in wedge shapes vertically cut accompanied with sweet hot beverages or a sweet wine such as Asti or Moscato d Asti In some regions of Italy it is served with crema al mascarpone a cream made by combining eggs mascarpone and a sweet liqueur Efforts are underway to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product but these have not yet been successful 8 Former Italian Agriculture Minister Paolo De Castro was known to be looking at ways to protect genuine Italian cakes from growing competition in South America and exploring whether action could be taken at the World Trade Organization Contents 1 Origins 2 20th century 3 Modern consumption 4 See also 5 References 6 Further readingOrigins Edit A typical panettone In Italy historical accounts of panettone invariably state that it originated in Milan The word panettone derives from panetto a small loaf bread The augmentative suffix one changes the meaning to large bread The beginnings of this cake appear to date from the Roman Empire when ancient Romans sweetened a type of leavened cake with honey 9 It is possibly mentioned in a contemporary recipe book written by Italian Bartolomeo Scappi personal chef to popes and emperors during the time of Charles V The oldest and most certain attestation of the panettone is found in a register of expenses of the Borromeo college of Pavia in 1599 on 23 December of that year in the list of courses provided for lunch Christmas costs also appear for 5 pounds of butter 2 of raisins and 3 ounces of spices given to the baker to make 13 loaves to be given to college students on Christmas Day 10 The first recorded association of panettone with Christmas can be found in the Italian writings of the 18th century illuminist Pietro Verri He refers to it as pan de ton luxury bread 11 20th century Edit Homemade panettone In the early 20th century two enterprising Milanese bakers began to produce panettone in large quantities for the rest of Italy In 1919 Angelo Motta started producing his eponymous brand of cakes It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times for almost 20 hours before cooking giving it its now familiar light texture The recipe was adapted shortly after by another baker Gioacchino Alemagna around 1925 who also gave his name to a popular brand that still exists today 12 The stiff competition between the two that then ensued led to industrial production of the cake Nestle took over the brands together in the late 1990s but Bauli 13 an Italian bakery company based in Verona has since acquired Motta and Alemagna from Nestle 14 By the end of World War II panettone was cheap enough for anyone and soon became the country s leading Christmas sweet Lombard immigrants to Argentina Uruguay Paraguay Venezuela Colombia Ecuador and Brazil also brought their love of panettone and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season which became a mainstream tradition in those countries In some places it replaces the king cake Modern consumption EditPanettone is widely available in South America including in Argentina Brazil Chile see Pan de Pascua Ecuador Colombia Uruguay Venezuela Bolivia Paraguay and Peru It is known in Spanish as paneton or pan dulce and as panetone in Brazilian Portuguese Peru s Antonio D Onofrio son of immigrants hailing from Caserta Italy spawned his own brand using a modified form of the Alemagna formula e g candied papaya is used instead of candied citron and lemon as these fruits are not available in Peru which he licensed along with the packaging style This brand is now also owned by Nestle and exported throughout South America Panettone is popular within Italian communities in the U S Canada Australia and the UK Italian food manufacturing companies and bakeries produce 117 million panettone and pandoro cakes every Christmas collectively worth 579 million 15 There is an event held in Milan since 2013 that awards the Best Traditional Panettone of Italy In 2016 the prize was awarded to Giuseppe Zippo from Salento See also Edit Wikimedia Commons has media related to Panettone Italy portal Food portalBabka Eastern European holiday sweet bread Colomba Pasquale traditional Italian Easter bread Easter Dove Dutch letter a Dutch pastry known as a banketstaaf traditionally eaten during Sinterklaas or Christmas King cake Roscon Pan de Pascua Chilean Christmas bread Pandoro a similar Christmas bread from nearby Verona Panone Italian Christmas cakeReferences Edit Davidson Alan 2014 The Oxford Companion to Food Oxford University Press p 590 ISBN 9780199677337 Panettone in the American Heritage Dictionary Archived from the original on 2017 02 05 Retrieved 2016 02 01 Panettone in the Oxford English Dictionary Panettone in Merriam Webster Cherubini Francesco 1841 Vocabolario milanese italiano Vol 3 p 164 Christmas in Eritrea Negli Usa tutti pazzi per il panettone e boom vendite Ansa in Italian 4 December 2017 EU agricultural product quality policy Archived from the original on 16 January 2009 Retrieved 6 December 2008 Francesca Brzzone 2016 12 22 The buttery and delicious history of panettone Italy s own Christmas cake italoamericano org Archived from the original on 2019 12 17 Retrieved 2019 12 17 Spigolature d Archivio dicembre 1599 panettone per gli Alunni Collegio Borromeo Retrieved 17 August 2022 Dolce Jasmine 2017 11 18 Panettone What you should know ingredients calories and origin archived from the original on 2021 12 11 retrieved 2017 11 18 THE MYSTERY REVEALED PANETTONE HISTORY 16 October 2020 Saatchi Bauli pandoro panettone colomba dolci a lievitazione naturale merende cioccolato Bauli it Archived from the original on 13 August 2012 Retrieved 14 September 2012 Shaun Weston 1 August 2009 News Bauli acquires Motta and Alemagna from Nestle FoodBev com Retrieved 14 September 2012 Pomeroy Robin 12 December 2007 Panettone makers want to keep Christmas cake Italian Reuters Retrieved 6 December 2008 Further reading EditLo Russo Giuseppe 2004 Dolce Natale in Italian Fratelli Alinari ISBN 88 7292 473 1 Retrieved from https en wikipedia org w index php title Panettone amp oldid 1151088414, wikipedia, wiki, book, books, library,
