Panettone, scent of typical Italian Christmas sweets
The legend about the origins of Panettone, king of typical Italian Christmas sweets, tells that in Milan, at the court of Duke Ludovico il Moro, a great lunch was held for Christmas Eve. For the occasion, a special dessert had been prepared, but it burned.
To find a remedy, a kitchen scullion was summoned, who improvised using the ingredients available: a sweet bread, scented with candied fruit, with a browned dome that won everyone over. The formidable result was called ‘il Pan del Toni’, named after its young creator. It then became Panettone, one of the most famous Italian sweets.
The production of Panettone begins with the processing of the sourdough starter. When, thanks to a series of manual doughs, it triples its volume, eggs, sugar, butter, and flour are added, and the dough is left to rise in a dedicated chamber. Sultan raisins and candied orange and citron peels complete the work. Placed in the special paper mold, the characteristic container, the Panettone is baked for an hour. Coming out of the oven, it is inverted for about 10 hours. Two days after the start of the process, it is ready to bepackaged and shipped to every corner of the planet, typical Italian Christmas sweets
