It seems hard to believe, but not everyone is as big a fan of
Panettone as we are. We like to think those people have either been living under a rock, without ample tasting opportunities, or simply haven't had really good
Panettone before. That's where we come in. Panettone, for those under the Panettone-deprived, carb-free, un-delicious rock, is a classic Italian sweet, round loaf of bread, but it’s so much more than that. Like salt water taffy in the summer, or pie on the Fourth of July, Panettone is a delicious staple on every holiday table this time of year.
First originating in Milan in the early 1900s,
Panettone dough is left to rise three times over the course of almost 20 hours before baking, giving it its distinctive, light texture. Though there are plenty of regional variations and tweaks to the recipe depending on personal preference, traditional Panettone is made with all-butter, and then filled with orange liqueur-soaked raisins as well as candied lemon and orange peel. Are you hungry yet? On the off chance you answered “No,” to that question, we also make a Chocolate Panettone, with a generous amount of large, melty chocolate chips sprinkled throughout. And they say you can’t improve on an original! Made in the Abruzzo region of Italy, our Private Collection Panettone is crafted from an old Italian family recipe, kept in Danilo D'Amario's family for ages. It even comes in a nifty carrying bag, perfect for gifting.
Panettone is typically enjoyed at the end of the meal, with a sweet liquor and good company. For both longtime fans of Panettone, for whom this delicious, cakey treat was an integral part of your childhood, and newly converted fans, we have a few fun suggestions on how to shake up your Panettone consumption, should you need any more encouragement to eat a half-loaf on your own.
We highly recommend Panettone French Toast! Top with mascarpone cheese and a handful of our chopped Cinnful Cocoa Pecans. See below for quick and easy recipe!
- Ingredients:
- • 2, 1-inch slices of Panettone per serving
- • 4 eggs (about 1 egg for 1 slice of Panettone)
- • 1Tbsp butter per 2 slices *Quick Tip: Add a little more butter after flipping over to make sure it doesn't stick to the pan.
- • 1 Tbsp sugar
- • 1 Tbsp cinnamon
- • 1/4 cup milk
Slice up your panettone pieces that are about an inch thick and get them ready for dipping!
Whisk the batter ingredients together until well mixed.
Dip your Panettone slices into your batter until they are fully covered.
Turn your stovetop on to medium heat. Add about a half a Tablespoon of butter. Place your batter-dipped Panettone into your pan and cook until both sides are golden brown.
Finish off your beautiful Panettone French toast with french mascarpone cheese, crushed
Cinnful Cocoa Pecans, and a drizzle of
maple syrup. Enjoy and eat with reckless abandon!
Other Ways to Enjoy:
· Three words: Panettone. Bread. Pudding. The add-ins are endless: Nutella, pears, apples, more Nutella…
· Panettone Grilled Cheese – We love any combination of sweet and savory, and a grilled cheese with Fontina and crumbled blue cheese, melted between two thin slices of traditional, sweet Panettone is no exception.
· Our personal favorite: enjoy sliced, seated around the dinner table, with everyone you love. Buon appetito!
