Panettone

[Anonymous No.15280442]

The time has come: show me your panettone for the big day /ck/.

[Anonymous No.15280481]

>>15280442
10 years ago you'd never heard of Panettone. Yet here you stand, proudly presenting your meme to us as we gaze unto your shame with great sorrow wondering how you could have fallen so hard, and fearful that one day the same fate could befall us so must endeavour with all our might to avoid such a terrible fate.

[Anonymous No.15280512]

>>15280442
We ate ours last week.
>>15280481
Kys fag

[Anonymous No.15280530]

>>15280512
What was is? Did you like it?

[Anonymous No.15280539]

>>15280442
Based.

Mine is waiting, I’ll eat it very soon once I’m done with the dinner.

[Anonymous No.15280615]

I took this shit to my office Christmas party after seeing these threads, thinking that my coworkers would see me as some sort of sophisticate.
Well fuck me for expecting some delicious cake. It tasted like old bread that was baked with grinded up multivitamins and bizarre cubes. Everyone concluded it 'tasted like grandma' and proceeded to throw their piece away and I sensed I lost total respect from everyone there.

FUCK OP AND FUCK ITALY

[Anonymous No.15280649]

>>15280615
Can confirm panettone is peasant tier. Fuck Italy.

[Anonymous No.15280664]

>>15280649
It's one of those things that you can make properly, or you can make well. They seem to be mutually exclusive concepts in a lot of Italian cooking.

[Anonymous No.15280689]

>>15280615
I love these sophisticated troll posts <3

Merry Christmas

[Anonymous No.15280693]

>>15280664
Bauducco is Brazilian and so is that panettone, which is also an industrial product.

It’s peasant tier

[Anonymous No.15280699]

>>15280649
We eat only the best ones

[Anonymous No.15280704]

>>15280699

[Anonymous No.15280721]

the best panettone i've eaten had some vanilla cream inside.

[Anonymous No.15280726]

>>15280689
Nothing beats panettone dipped in black coffee

[Anonymous No.15280732]

>>15280721
Vanilla cream is good anon, did it have berries too? It’s a common combination for these kind of “alternative” panettone

>>15280726
I suggest you to try doing it with cappuccino!

Also try toasted panettone please, it’s godly. Just lay a slice in a pan on medium low fire, gently, no need to add butter, dry pan will work

[Anonymous No.15280785]

>>15280732
I don't generally like milk or anything in coffee, even with espresso I prefer it just on its own. Sometimes I get a weird craving though so I'll keep that in mind if I do

[Anonymous No.15280811]

>>15280442
PANDORO MASTERRACE

[Anonymous No.15280819]

>>15280615
Buy ba good one next time

[Anonymous No.15280828]

>>15280785
The beverage of the gods

[Anonymous No.15280833]

>>15280615
>wtf I bought shit quality food and nobody liked it!

[Anonymous No.15280838]

IT’S FUCKING HAPPENING >>15280539

BALABROS GET IN

[Anonymous No.15280854]

>>15280838
Hnnnnggggh

[Anonymous No.15280858]

>>15280854
WE DID IT BALABROS

GRAZIE RAGAZZI

[Anonymous No.15280859]

>>15280442
THIS THREAD IS BASED AND PANNETONE PILLED

[Anonymous No.15280900]

>>15280704
Are there walnuts inside? Looks tasty!

[Anonymous No.15280935]

>>15280900
No, the white spots are white chocolate, the dough is enriched with espresso coffee (hence why the darker colour) and vanilla beans.

That was an expensive one, so good and moist.

[Anonymous No.15281004]

[Anonymous No.15281005]

>>15281004

[Anonymous No.15281008]

>>15281004
>>15281005
I'm cooming
I' ll open mine tomorrow

[Anonymous No.15281018]

>>15281008
Based

[Anonymous No.15281114]

Merry Christmas

[Anonymous No.15281769]

>page 7
>on Christmas Day

You’re the worst

[Anonymous No.15281797]

>>15280828
I've had those, and it is truly a fucking blessing of a drink, criminally good

[Anonymous No.15281858]

>>15281797
Absolutely get yourself a milk frother like the Nespresso Aeroccino, it’s the best money you will ever spend trust me

[Anonymous No.15281918]

>>15280704
dat gluten development

I fuckin love Christmas.

[Anonymous No.15281927]

>>15281918
Yeah, next year I’ll buy two of these, one “classic” and maybe another coffe and white chocolate or the salted caramel one, also their pandoro too. It will be expensive but they deserve my money.

[Anonymous No.15282531]

Nobody?

[Anonymous No.15283947]

>>15280481
It's an established tradition you monumental faggot

[Anonymous No.15283971]

>>15283947
Based Chad Christmas bump.

Merry Christmas lads

[Anonymous No.15284392]

>>15280442
Oh we love panettone. Just had ours for breakfast. This one is studded with glazed chestnuts and chestnut purée.

[Anonymous No.15284407]

The slice

If you wanna try it get it from Eataly or another quality retailer. Properly made it contains an awful lot of butter. It keeps well but can get dry but in that case just toast it.

[Anonymous No.15284415]

for me, it's Italo Vezzoli
I ate his "classic" panettone and it was fantastic
Cannavacciuolo's was great too but maybe overpriced, also it wasn't the classic version. I'm looking forward to buy another artisanal panettone at the end of the season

[Anonymous No.15284447]

>>15284407
Based.

Store it inside its plastic bag and firmly close it with a clip (push the air out before).

>>15284415
Cannavacciuolo is overpriced for sure.

Where are you from? I DEEPLY suggest you Tiri 1957 but they only deliver in Europe.

[Anonymous No.15284485]

>>15284447
Italy fra, in my city we have la rinascente which sells discounted panettoni after new years
they have high end stuff like De Vivo and others

[Anonymous No.15284498]

>>15280481
It's the same shit every year with Americans, trying to push a meme food from somewhere else as their own, bur only for a year.

[Anonymous No.15284720]

BROS

2020 best creative panettone ranked by Scatti di Gusto.

https://www.scattidigusto.it/2020/12/19/panettone-artigianale-creativo-i-migliori-15-della-classifica-2020/

:D

>>15284485
Anche tu di Milano merda?

[Anonymous No.15284981]

>>15284720
Roma

[Anonymous No.15284996]

Alla fine metà della gente su ck è italiana

[Anonymous No.15284998]

>>15284981
Bella.

Discounted panettoni are a blessing, although be aware that high end ones usually have a 1 month expiration date.

When I ordered from Tiri I had to wait the end of the day to order from their production of the day, it was a miracle if I was able to buy two of them.

[Anonymous No.15285002]

>>15284996
ciò spiega l'eterna faida tra gli ammerdicani con la loro shrimp alfredo e noi persone normali

[Anonymous No.15285006]

Vale la pena prendere il panettone artigianale da 35€ o sono soldi buttati? Io sono soddisfatto anche col pandoro tre Marie del supermercato,
però il panettone lo voglio artigianale perché si sente molto la differenza.

[Anonymous No.15285010]

>>15285006
*pandoro da 35€

[Anonymous No.15285035]

>>15285006
io lo prenderei se fossi in te, non ho mai provato un pandoro artigianale ma ci posso fare un pensierino

[Anonymous No.15285071]

>>15285035
The fact is that I can’t justify the 35€ price considered that it has less ingredients than panettone.

https://www.tiri1957.it/en/shop/the-pandoro/pandoro/

With that said I’ll probably see if they have them in early January and order one if my /biz/ portfolio booms as I expect it to do.

[Anonymous No.15285116]

>>15285071
>The fact is that I can’t justify the 35€ price considered that it has less ingredients than panettone.
well I didn't think about it, thanks

[Anonymous No.15285132]

>>15285116
Tiri and other bakeries also offer panettone and pandoro cooked in vacuum sealed glass jars, of course not 1 kg ones but less than 500 gr, but they say that this way the final product is even more flavourful and moist since the moisture stays in the jar. It’s interesting, they’re also 15€ each if I’m not wrong, it’s a reasonable price imho if you want to try something fancy.

[Anonymous No.15285137]

>>15285132

[Anonymous No.15285138]

[Anonymous No.15285167]

>>15285138
You Brazilians really like chocolate panettone, innit?

[Anonymous No.15285210]

>>15285167
Yes.
I like the one with passionfruit cream filling the most, but sadly they aren't selling it this year.

[Anonymous No.15285222]

>>15285210
Looks interesting

[Anonymous No.15285410]

>>15285002
Siamo ritardati tanto quanto loro non ci prendiamo in giro da soli,abbocchiamo ogni volta

[Anonymous No.15285451]

>>15285132
very interesting
>>15285410
io sì all'inizio, ma ho imparato

[Anonymous No.15285457]

>>15285451
Search for “panettone/pandoro vasocottura” e trovi tutto

[Anonymous No.15285460]

>>15280442
That stuff is yucky

[Anonymous No.15285470]

>>15285460
It doesn’t matter, it’s eye catching and it’s noticeable in the catalog.

[Anonymous No.15285473]

Quick question, how common is it for you guys to eat panettone? T. Braziliand anon, it's a staple for Christmas around here.
I remember buying a really low quality one in the Netherlands while I lived there. I hope that Italy has better ones.

[Anonymous No.15285475]

[Anonymous No.15285489]

>>15285473
It’s a tradition, so we eat it since when we invented it both panettone and pandoro in north Italy, then it spread in the rest of the country.

In the last years it has become a huge deal and famous chefs as well as many other prestigious bakeries started making their own exclusive styles (besides the classic traditional “Milanese”) and now it’s grown to the point that we’re teaching foreign bakers how to make them, they literally come here to study just like they do for pizza and export the know how.

There is also world panettone championship.

[Anonymous No.15285496]

>>15285489
https://www.panettoneworldchampionship.com/?lang=en

[Anonymous No.15285510]

>>15285496
These were the 2019 finalists:

Hiroki Sato – Donq – Tokyo
Yahei Suzuki – Piatto Suziki – Tokyo
Paolo Gatto – PaRi Pasticceria – Sydney
Biagio Settepani – Bruno’s Bakery Family – New York
Francesco Elmi – Regina di Quadri – Bologna
Stefano Lorenzoni – Arte Dolce – Monte San Savino (AR)
Roberto Cosmo – Pasticceria Cosmo – Giussano (MB)
Giorgia Grillo – Nero Vaniglia – Roma
Alessandro Slama – Ischia Pane – Ischia (NA)
Massimo Vitali – Pasticceria Vitali – Cesenatico (FC)
Marco Avidano – Pasticceria Avidano – Chieri (TO)
Mario Bacilieri – Pasticceria Bacilieri – Marchirolo (VA)
Maurizio Bonanomi – Pasticceria Merlo – Pioltello (MI)
Renato Bosco – Saporè – San Martino Buon Albergo (VR)
Roberto Cantolacqua Ripani – Pasticceria Mimosa – Tolentino (SA)
Emanuele Comi – Pasticceria Comi – Missaglia (LC)
Salvato De Riso – Sal De Riso – Tramonti (SA)
Denis Dianin – D&G Patissserie – Selvazzano (PD)
Francesco Favorito – Gluten-free buono per tutti – Terni
Salvatore Gabbiano – Pasticceria Gabbiano – Pompei (NA)
Fabrizio Galla – Tre Colombe – San Sebastiano del Po (TO)
Emanuele Lenti – Pregiata Forneria Lenti – Grottaglie (TA)
Daniele Lorenzetti – Pasticceria Lorenzetti – San Giovanni Lupatoto (VR)
Grazia Mazzali – Pasticceria Mazzali – Governolo (MN)
Luca Montersino – Pasticceria Montersino – Treiso (CN)
Alfonso Pepe – Pasticceria Pepe – Sant’Egidio del Monte Albino (SA)
Paolo Sacchetti – Sacchetti Paolo – Prato (PO)
Vincenzo Santoro – Pasticceria Martesana – Milano
Anna Sartori – Pasticceria Sartori – Erba (CO)
Valter Tagliazzucchi – Pasticceria Gianberlano – Pavullo nel Frignano (MO)
Vincenzo Tiri – Tiri 1957 – Acerenza (PZ)
Carmen Vecchione – Dolciarte – Avellino (AV)

[Anonymous No.15285534]

Pannetonne is poverty "cake", sugary bread you make when you don't have enough ingredients to make a proper cake, and it tastes just as you'd expect: awful. You're literally better off buying any of these for a buck

[Anonymous No.15285538]

>>15285534
>a German posting a pro racemixing industrial made sweet

Pottery

[Anonymous No.15285587]

>>15285538
>racemixing cake is still better than his country's proudest "cake" achievement

lmao

[Anonymous No.15285640]

Ignoramus !

It is an exquisite delicacy for the discerning who appreciate its art form. Its beautiful color delicate buttery and flaky crumb, lighter than air, are achieved by a three day process. It contains a lot of butter and eggs, not exactly poverty ingredients. It is just lovely stuff with a glass of sweet wine or aperitif. Or of course a deeply and intricately flavorful after dinner espresso.

It is not a cake nor supposed to be a cake but it’s own category, more like a sweet bread.
We usually get them for Easter and Christmas though lately the Colomba, a similar pastry, has become the choice for Easter.

[Anonymous No.15285802]

>>15285534
Zumindest schreib das richtig du schwuler Alman

[Anonymous No.15285932]

>>15285802
>Grünenwähler glaubt, das war nicht Absicht

*schenkelklatsch*

[Anonymous No.15286287]

>6 days until discounted panettone goes on sale

I can’t wait

[Anonymous No.15286310]

>>15280615
>I brought a shit cake to the office and everyone thought it was shit
hmm, I wonder why? Don't buy a shit tier cake next time, that stuff is like $2 post christmas off season sale. It's THE grandma cake, it's the cake grandmas buy after christmas because the deep sale is almost unbelievable to them

[Anonymous No.15286364]

>>15280442
Pistachio-frosted memettone?

[Anonymous No.15286384]

>>15285932
Ich bin nicht Deutsch und wenn ich wäre, würde ich sicher nicht die Grünen wählen

[Anonymous No.15286463]

>>15286364
Yes, it also had whole peeled pistachio inside and the cream.
It was trash but it was a gift, I used it as the OP pic because it’s catchy.

[Anonymous No.15286479]

>>15280615
bought one from a top tier local bakery and honestly, it was shit. just tasted like bread for the most part. overrated af

[Anonymous No.15286482]

>>15286463
I have the white one also, it should be filled with berries and vanilla cream.
This one should be good but my hopes are low.

[Anonymous No.15286487]

>>15286479
>top tier local bakery(tm)
>tasted like bread

If this is real go back and set the place on fire

[Anonymous No.15286564]

>>15286487
what exactly was I to expect? the place is amazing at EVERYTHING so i bought into this hype and bought their big panettone. it was just...meh

[Anonymous No.15286584]

>>15286564
It’s filled with massive amounts of bread, there’s sugar and orange zest in the dough, plus vanilla, raisins, etc..

If it tasted like bread then there’s something horribly wrong, also link their website or whatever I’d like to check.

[Anonymous No.15286588]

>>15286584
*massive amounts of butter

You can immediately smell the orange just by opening the bag.

[Anonymous No.15286974]

>>15286584
meh it's not that great. it's just white bread with the 'kitchen sink' thrown in. i don't like or eat bread that much, aside form sour dough slice here and there

[Anonymous No.15287124]

>>15286974
No, stop writing bullshit please.

It’s ok if you didn’t like it but saying that it’s white bread is stupid and offensive, or even worse it means that you never tasted real bread in your life.

[Anonymous No.15287602]

Good shit

[Anonymous No.15287662]

>>15285534

It's Christmas day in Germany, aren't you supposed to be the fluffer at your local somali refugee camp?

[Anonymous No.15287674]

>>15284498
I actually enjoyed the tamales vs panettone thing this year. I click every tamale thread hoping for someone complaining about the taste/texture of the corn husk.

I honestly can't tell if you guys are trolling with the panettone or not, but I LOVE fruit cake and all related varieties, so I'll try to score some. Does Eataly carry any good kinds?

[Anonymous No.15287965]

>>15280442
more like pistacchione haha

[Anonymous No.15288800]

>>15287674
Yes Eataly have some nice mid level panettone but they’re out of stock since days, I can’t tell if they’re going to wait early January to start selling the last ones on sale or not because even the Canadian Eataly store is out of panettone. At least the web store not the physical shop.

Look for “FILIPPI PANETTONE” on Amazon, they’re good.

Example (salted caramel): https://www.amazon.com/Filippi-Almond-Nougat-Panettone/dp/B07JB2KT5Z/

[Anonymous No.15288842]

>>15288800
This one is good too even though it’s a bit overpriced here https://www.amazon.com/Tre-Marie-Panettone-Traditional-Christmas/dp/B017LZN558

[Anonymous No.15289237]

>>15288800
Is this bakery the one who made the olive oil panettone?

[Anonymous No.15289461]

>>15289237
Yeah

[Anonymous No.15290797]

Bømp

[Anonymous No.15290919]

why did u guys turn my secret holiday cake into a ck meme. this was supposed to be gatekeep'd. is there a panettone subreddit now or something?

[Anonymous No.15290964]

>>15280481
shut up faggot

[Anonymous No.15290992]

>>15290919
Thanks to /ck/ this year I bought a killer panettone, so I’m actually glad that there’s a panettone shill here

[Anonymous No.15291006]

>>15280442
Is that a pistachio one? Its weird, I see those things piled up in every Italian grocer in town, every year, but I never bought them. I got a pistachio one this year (which I guess isn't the traditional kind) completely on a whim while grabbing deli shit, and everyone in the house loved it.

[Anonymous No.15291071]

>>15291006
Yes it is.
The only traditional panettone (and the only recognised with its coded and deposited recipe) is the classic one called “Milanese” which is the standard one with raisins and candied fruit in a dough with lot of butter, sugar and orange zest, etc..

With this recipe you can have shape variations or very small customisation, like for example panettone Piemonte style (from Piemonte region) have a glazed top with hazelnuts and almonds, other regions make wide and low panettone and the classic one is narrow and tall with a big head kind of like a mushroom.

Some allowed customisation to retain the classic traditional title include the “no candied fruit”, addition of chocolate drops or the use of fresh fruit instead of the candied citrus trinity.

All the other fancy panettoni with creams and weird combination aren’t traditional but it’s still panettone, although they fall in the “creative” category which doesn’t need to follow precise rules so you can see extra virgin oil panettone or no gluten, integral and cereal, etc..

All the “best panettone 20XX” charts and blind tests are made using traditional Milanese style panettone unless specified , in the latter case they’re testing the other group of creative panettone.

[Anonymous No.15291090]

>>15291071
I'm assuming that the Milanese is the most popular then? I didn't see any with that label left on the shelves, but then again I wasn't really looking, I just saw the label on the package and thought to myself "hey everyone in the family likes pistachios and dark chocolate and we've got no desserts in the house...may as well grab this"

[Anonymous No.15291163]

>>15291090
It’s probably because you live outside Italy and you’re shopping at a generic grocery that sells “Italian” goods or Italian inspired goods made to suit the local tastes.

If it’s not called Milanese then it’s just “Classic/Classico”.

For instance take the supermarket shit panettone Bauducco: it comes both in the classic Milanese version and in the chocolate chips one without raisins and candied fruit.

It’s a very hard sweet to make because the dough has to rest a lot (even 72 hours with sourdough used in the finest artisanal panettone) and it’s difficult to work, for this reason the cheapest industrial panettone use dried yeast and make panettone rest as quickly as possible, and you can see that when you open it: plain texture without gluten development and “air bubbles”.

In short: panettone is good but unless it’s not an Italian brand (and even in this case there are a bunch of them to avoid because they’re cheap and you don’t want to buy them for Christmas since we buy them for breakfast since they’re cheap and industrial grade) then be aware and do your research before.

Where are you from?

[Anonymous No.15291400]

>>15291163
I'm from Los Angeles. The one I bought was from an italian supermarket downtown.

[Anonymous No.15291426]

>>15291400
Nice anon.

There are good American bakeries who make traditional panettone, they don’t have to be Italian of course.

Here some American bakeries who make real panettone:

Bruno's Bakery and Restaurant
Biagio Settepani
New York

Roy Shvartzapel
San Francisco
https://www.thisisfromroy.com/

https://www.nytimes.com/2017/11/28/dining/panettone-american-bakers.html

If you search you’ll find more of them!

[Anonymous No.15291446]

>>15291426
Also there are “elite” artisanal Italian bakers who sell directly in America, like this one.

https://usa.olivieri1882.com/collections/panettoni

Translated in € they’re still more expensive than what we pay them but surprisingly the difference from mid tier good panettone and these low production artisanal product is correct, so if $70 is acceptable to you I’d say go for it if you want a serious product.

Sadly the choice isn’t as wide as ours but I’m happy to see year after year that the business is expanding there.

[Anonymous No.15291448]

>>15291426
I'm kind of regretting the fact that I did not bother at all to remember the brand I bought, because it had basically the exact texture in that picture there, just with little pockets of pistachio pastry cream tucked in, and it sounds like I'm going to have a hard time finding something like that the next time we're jonesing for some of "that weird Italian bread-cake you brought us last year"

[Anonymous No.15291469]

>>15291448
It it wasn’t expensive and as high as 70$ chances are that you bought one of our mid range panettone, the kind of you can easily find on Eataly and Amazon (a lot of fake product there though).
Sadly this year because of the Shangai shivers the selection at Eataly wasn’t good as last year, the big missing one was our hero Baladin :(

I ate mine and was good as always :D

[Anonymous No.15291611]

https://youtu.be/_DPtxIaBSco

[Anonymous No.15291630]

Here’s a video tutorial on how to make sourdough panettone IN ENGLISH

https://youtu.be/1MQjyIcC-8k

[Anonymous No.15292579]

>>15291630
Very cool, I’d like to try

[Anonymous No.15293930]

Nice

[Anonymous No.15294042]

How to prepare a comfy breakfast?

>step 1: make an espresso

[Anonymous No.15294048]

>>15294042
>step 2: make your frothed whole milk

[Anonymous No.15294049]

Here they were hanging. Made two and sold one.

[Anonymous No.15294051]

>>15294048
>step 3: do this

[Anonymous No.15294054]

>>15294051
>step 4: also do this

>>15294049
Very very based anon, I’d love to try it

[Anonymous No.15294061]

>>15294054
>step 5: cut a slice of your Baladin™ panettone (or another one)

Wa la, this is how you enjoy your ‘tone with a good ‘cino.

[Anonymous No.15294066]

>>15294061
OH NO NO NO NO

(Also do this)

[Anonymous No.15294078]

>>15294049
Damn, Italians really are religiously into traditions.

[Anonymous No.15294092]

>>15294078
spotted the italian commie

[Anonymous No.15294123]

>>15294092
I’m not a medlet, thank god I’m Swedish.

[Anonymous No.15294285]

>>15294078
Kek

[Anonymous No.15294391]

>>15294123
t. Lars Ahmed Islamović

[Anonymous No.15294487]

>>15294123
Wow anon nice Chinese owned company you have there

[Anonymous No.15294783]

>>15294042
>>15294048
>>15294051
>>15294054
>>15294061
>>15294066
Please anon adopt me, my mouth is watering

[Anonymous No.15294795]

>>15281004
>>15281005
Pandoro is superior in every way. Very high iq.

[Anonymous No.15294847]

>>15294795
Redpill me on sourdough pandoro.

[Anonymous No.15295104]

>>15285071
>tiri

Tiri is ultra based, I ate at their bakery and the erection I had after lasted for days

[Anonymous No.15295119]

>>15294847
https://www.dissapore.com/spesa/miglior-pandoro-2020-la-classifica/

It’s heavenly soft, like a cloud.

[Anonymous No.15295839]

Damn I want to buy one of these for New Year’s Eve

[Anonymous No.15297070]

Up

[Anonymous No.15298267]

Pandoro is greasier and that's kind of a turn off for me

[Anonymous No.15298733]

>>15298267
What do you mean greasier? That there’s a lot of butter inside or that you can feel it in your mouth and you don’t like the greasy feeling?
A good pandoro won’t do the latter, however tons of butter are necessary to make this thing.

[Anonymous No.15299296]

>>15298733
It scares me

[Anonymous No.15299625]

>>15299296
Are you a faggot?

[Anonymous No.15300267]

I think I made one of these in RuneScape for the gnomes

[Anonymous No.15300322]

>>15300267
I kek’d

[Anonymous No.15300335]

>>15280732
My wife makes french toast out of it. She uses egg nog in the batter. Awesome stuff.

[Anonymous No.15300471]

I made jamie olvier's panettone pudding and it was so good I'm making it again this week

[Anonymous No.15301143]

>>15300471
Looks good anon but I can’t cope with the fact that a panettone died for that.
If it was a supermarket panettone it’s ok.

[Anonymous No.15301197]

choc chip panettone makes the best bread and butter pudding. make some fresh creme anglaise, pour it over panettone, bake.

[Anonymous No.15301210]

>>15301197
It sounds like a job for my man Pandoro

[Anonymous No.15301301]

>>15280442
>>15280481
panettone has been a tradition in brazil since italians were around
sucks to be an american though

[Anonymous No.15301310]

>>15280539
whats with the eye?

[Anonymous No.15301330]

>>15280615
>>15286479
either food in america is made from garbage or americans have desensitized taste buds from all the shit they eat

either way, try a chocolate panettone next time

[Anonymous No.15301339]

>>15286482
>it should be filled with berries and vanilla cream.
are you people retarded?
is it seriosly the first time americans eat panettone?
eat the chocolate one you idiots

[Anonymous No.15301354]

>>15301310
It’s the logo of the “Open” project: https://www.baladin.it/en/project-open

Basically all the products that are made using Baladin beers (like the panettone) to enhance the original recipe and make something innovative/different have that logo to make them recognisable.

[Anonymous No.15301360]

>>15294042
>black piss

[Anonymous No.15301361]

>>15301339
I’m Italian you beast.

That’s

[Anonymous No.15301374]

>>15301361
That’s a non conventional panettone made using the traditional base recipe and custom ingredients, thus falling in the “creative” category and not the traditional one.

Berries panettone with vanilla cream are goat, try them rather than going for the kids friendly chocolate chips panettone.

[Anonymous No.15301386]

>>15301374
whats the cavities rate like in italy? an average height?

[Anonymous No.15301416]

>>15301386
I don’t know but 50% of the kids up to 12 years old have one of them, apparently.
I’ve had 5-6 of them since I was a kid.

[Anonymous No.15301995]

>they don’t collect the cardboard label that came with the panettone they’ve eaten during the years

it’s like you’re not even a panettone enthusiast or something.

[Anonymous No.15302029]

>>15284498
>with Americans
Hey fuckface, if we bother you so much go post on a forum from your own shithole where the rest of you can huff your own farts together

[Anonymous No.15302339]

I made traditional panettone(fiori di Sicilia) filled with rum-soaked raisins and candied citrus peels. It was a bitch to knead because it was so sticky and I didn't have a stand mixer so I had to slap and fold.

[Anonymous No.15302349]

>>15302339
I’m happy to see many people trying to make panettone.

Did you follow /our guy/ recipe or another one?

[Anonymous No.15302449]

>>15302349
I used a Franco galli recipe, but it's not that different from his.

[Anonymous No.15302465]

>>15302449
Keep us posted with the result please

[Anonymous No.15302502]

>>15302465
that was an old pic from christmas eve(the file name was kinda timestamped). they've already been eaten and I'm not much of a picture taker, sorry

[Anonymous No.15302862]

>>15302502
Ok thx

[Anonymous No.15304789]

Su