 Panettone
Panettone
appeared in northern Italy around the 15th century. It probably originated
in Milan, since this naturally leavened bread has always been closely
associated with the city, the capital of Lombardy. However, somewhat similar
although less sophisticated breads have been made throughout Italy since at
least the days of imperial Rome.
Most probably professional bakers developed Panettone and were largely or entirely responsible for its production from
the beginning, since the process involved is highly complex and requires
facilities and equipment that the home kitchen usually lacked in the past.
It is doubtful that this famous specialty bread appeared on the scene in a
form familiar to consumers throughout the world today. It evolved over the
centuries as new techniques were adopted and the quality of the raw
materials used in its preparation improved.
The custom of consuming Panettone, especially during the year-end holiday season, spread from Milan
throughout Italy, from the Alps in the north to Sicily in the south.
As the
bread's popularity grew, people began to speculate about its origin. As a
result, Panettone spawned many legends. The most popular concerns a young
Milanese nobleman, a member of the Atellini family, who fell in love with
the daughter of a baker named Toni. To impress the girl's father, the young
man disguised himself as a baker's boy and invented a sweet, wonderful bread
of rare delicacy and unusual size with a top shaped like a church dome. This
new, fruitcake-like bread enjoyed enormous success, with people coming to
the bakery in droves at all hours to purchase the magnificent Pan de Toni (or Tony's Bread).
Recipes
Budino al cioccolato
Budino di pane
Coppa al mascarpone
Panettone ripieno
Souffle' al panettone
Tiramisu' speciale
Tramezzini di panettone
Zuccotto delicato
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