Panettone thread #4

[Anonymous No.18724866]

Previous >>18693078

“3 days to Christmas” edition.

[Anonymous No.18724867]

Imagine the smell

[Anonymous No.18724873]

>>18724866
Wow.

I sure love to buy a bread ball full of air holes.

[Anonymous No.18724881]

>>18724866
I want one of those so badly. Fuck all of the Panettone haters in this thread >>18722783

[Anonymous No.18724882]

>>18724873
Cool with the anti Roy remarks

[Anonymous No.18724905]

[Anonymous No.18724909]

>>18724873
Yes I do

[Anonymous No.18724910]

>>18724905
That actually sounds good. I'll try hawaiian bread with raisins and some peanut butter.

[Anonymous No.18724913]

[Anonymous No.18724914]

>>18724873
thats how u get flavor you clueless gook. Go eat your gutter oil rice

[Anonymous No.18724923]

>>18724913
>kopenhagen
The brazilian version is spreading, outcompeting, bros...

[Anonymous No.18724927]

>>18724913
>farta de chocolate

[Anonymous No.18724932]

In the previous thread:

>Renato Bosco panettone is giga based
>Bong anon buys and eats fresh and locally made in an English bakery
>Bauducco “Panettone” gets BTFO by based Madi Italian made supermarket ‘Tone
>Baking enthusiast anon makes his own ‘Tone at home
>Brazilian trufafo ‘Tone is a crime agains humanity
>Despite the massive levels of shilling, nobody has bought Roy’s panettone…yet
>No love for Pandoro

[Anonymous No.18724935]

>>18724913
I need to make more webms of this gross shit lmao

[Anonymous No.18724940]

>>18724932
I will do my best to meme myself into Roy's next year if I can't find a good way to try Tiri from someplace that will ship to west coast US

[Anonymous No.18724949]

>>18724932
I love pandoro, actually.

[Anonymous No.18724953]

>>18724940
Why are you specifically craving Tiri anon?

[Anonymous No.18724962]

>>18724953
That one italian blog that gets posted here keeps ranking them the best. I went with Olivieri 1882 this year since I'd rather order direct but I should probably put up with third party surcharge at least once to see if it's worth the hype

[Anonymous No.18724986]

>>18724962
They’re good anon, I tried all of them but the apricots and gianduia chocolate one and I can say that they’re quite well balanced and moist like Renato Bosco ‘tones.
Probably my favourite one was the Salted Caramel one that had an amazing glaze.
The traditional one has creamy citrus peels and a strong orange zest, also the raisins were juicy.

They’re very good but and pleasant because the aromas are well balanced.

Next year I want to try something with a strong flavour, I’ll probably pick something from Southern Italy because they experiment the most with flavours.

I still have to try at home: Moschella Apple and cinnamon, Martesana traditional and the Fiasconaro saffron and citrus fruits.

I have high expectations for the ‘Tone by Martesana which has been awarded as the best ‘Tone made in Milano last year and very curious about the Moschella one which was also featured on the dissapore chart.

[Anonymous No.18725007]

NEVER FORGET

https://youtu.be/Dwro98vcym0

[Anonymous No.18725019]

>>18725007
Wtf that panettone actually exists

https://www.carluccios.com/products/categories/panettone-and-pandoro/#shop-nav

[Anonymous No.18725302]

First ever sourdough panettone, made with regular starter and homemade candied peel.

It tasted really good, but the looks and texture weren't there. I'll try again with a stronger flour.

[Anonymous No.18725319]

>>18725302
Congratulations anon, it looks moist too.

When I’ll try making mine I’ll use beer yeast until I’m comfortable enough to switch to mother yeast.

[Anonymous No.18725340]

>>18725302
Good on you for making it rather than spending $400 to have it imported from a sweatshop in Rome.

[Anonymous No.18725352]

>>18725340
Some things are worth it.
>Super Classic Panettone is the traditional panettone cake. Our panettone is made only with natural sourdough and the dough passes through a triple fermentation. We fill it with Australian 5 crowns raisins and candied oranges. You can find little black dots of Madagascar Bourbon vanilla inside.
> Ingredients: soft wheat* flour type 00, butter*, egg* yolk, raisins (10%), candied orange (10%) (orange peel 40%, sugar, glucose syrup), sugar, natural sourdough yeast (soft wheat* flour type 00, water), water, milk*, candied orange paste (0,8%) (orange peel 40%, sugar, glucose syrup), salt, Madagascar Bourbon vanilla.

[Anonymous No.18725354]

>>18725019
Sales are starting anons

[Anonymous No.18725371]

>panettone french toast
do you dare?

[Anonymous No.18725502]

>>18725371
Yes but exclusively with supermarket 'Tone.

If it's mid tier, so rich in butter, I'd just toast it in the pan without adding anything, just toast it until it's golden.

If it's high tier / artisanal I wouldn't touch it at all, I would just dip a piece of the slice into my cappuccino for extra delight and eat the rest plain as it is.

[Anonymous No.18725766]

>>18725502
Toasted Panettone is next level anon esp the ones with chocolate bits in it.

[Anonymous No.18726214]

>>18725354
Is this the memest ‘tone of all?

[Anonymous No.18726335]

>>18724866
Fruitcake will always be better

[Anonymous No.18726786]

panettone with zabaione is the GOAT

[Anonymous No.18726811]

>>18726786
This but with mascarpone cream and grated chocolate instead

[Anonymous No.18727061]

>buy Baladin
>costs half what the fancy ones do
>tastes about as good, better than some

[Anonymous No.18727086]

>>18724866
Considering how aerated these things are, I've always wanted to fart in a large 100ml or so syringe and inject the inside of one with my ass gas right before serving. Preferably after a meal of garlic, onions and boiled eggs. Cutting into it would give you a face full of flatulence. I've injected air up my ass and done sounding before.

[Anonymous No.18727233]

I like to eat panettone and salami sandwiches, or just panettone with some kind of salted meat on the side like turkey or sausage.

[Anonymous No.18727258]

>>18727086
It is not appropriate or respectful to engage in harmful or disruptive behavior, including intentionally contaminating food with bodily fluids or gases. Such actions can be harmful to the people who consume the food and can also create a negative and unpleasant experience for others. It is important to always treat food with care and respect and to follow proper food safety guidelines when handling and preparing food.

[Anonymous No.18727284]

>>18727061
Baladin chads assemble

[Anonymous No.18727298]

Any pandoro niggers in this thread? Doesn't matter. Just want you to know that if you try talking about that shit in front of me irl your getting you're head pushed into concrete

[Anonymous No.18727305]

I finally got mommy to make one its chilling overnight in the fridge i just checked it raised 4x + its original size ans baking soon

[Anonymous No.18727306]

>>18727258
I'm going to cum in your soi milk.

[Anonymous No.18727309]

>>18724913
God i hope my mom gets this fat again panntonne bros

[Anonymous No.18727310]

>>18726811
Now this is dangerously based i will use this as fattening fuel for mommy

[Anonymous No.18727311]

>>18727298
>Any pandoro niggers in this thread?
Me.

[Anonymous No.18727314]

>>18727306
>I'm going to cum in your soi milk.
Stop giving away protein to vaxxed normies my dude

[Anonymous No.18727500]

Coffee bros…

https://www.salderisoshop.com/en/panettone/194-243-panettone-caffe-napoletano.html#/26-weight-1000_gr

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

[Anonymous No.18727921]

Waiting until NYE to open my Baladin Beermouth panettone I bought via anon's recs in this thread. Incidentally, do any of you guys know a website that ships Italian food outside Europe and doesn't rape you on shipping? I would get some ~€100 worth of stuff to give family and friends who have no idea what real food is

[Anonymous No.18728104]

>>18727921
Eataly has premium food but it’s not cheap.

I used this shop which sells food specialties from Piemonte region (north west Italy), they sell in Europe: https://www.shopiemonte.com/eu/

See if there’s something you like.

[Anonymous No.18728155]

>>18727298
I used to be one, but then I got older and grumpier and started to like raisins

[Anonymous No.18728185]

Pandoro is good but it’s boring, it’s just a soft brioche that tastes like vanilla and butter, you’d be happier with a fresh bakery croissant with a more complex texture and layers with an exterior crust that crunches.

Panettone, on the other hand, is the gentleman’s choice because it’s so rich and smells like heaven, there are flavours hidden in the bites, you can find the raisin and then a piece of candied orange in the next one, or both, and the same goes for other flavours, also the glaze or “topping”
some style of panettone have makes sure that you won’t get bored at all while eating the slice, and the airy interior makes up for a moist and soft experience.

In other words, pandoro is for kids who loves simpler things, panettone is for grown ups.

[Anonymous No.18728253]

What flavors of panettone don't exist that you think should exist?

[Anonymous No.18728302]

>>18728253
A panettone with Jewish ashes infused dough

[Anonymous No.18728979]

Bump

[Anonymous No.18729977]

>>18728104
Doesn't ship outside Europe. I live in Israel

[Anonymous No.18730027]

i WILL eat the chocottone

[Anonymous No.18730064]

Why are you people so acoustic about Italian bread? I don't get it.

t. Germutt

[Anonymous No.18730086]

>>18730064
Try it and you’ll understand

>>18729977
I don’t know which stores sell outside europe and to israel, sorry.

[Anonymous No.18730099]

>>18724913
>Eating cake by hand
>Eating the cake straight from the platter with a spoon
Hitler gassed the wrong people

[Anonymous No.18730166]

>>18730099
>cake

[Anonymous No.18730196]

>>18729977
have you tried looking for italians in israel that make panettone, there must be italians in israel right?

[Anonymous No.18730272]

Is this brand good?

[Anonymous No.18730342]

>>18730064
Try it. It's from northern Italy so it should be something akin to German taste

[Anonymous No.18730347]

>>18730064
Better than Stolen.

[Anonymous No.18730350]

>>18730272
It's one of the best among commercial 'tones
There's still a huge difference from the best store brand panettone and the good artisanal one, but if you want to taste if you like panettone, le tre Marie it's worth a try

[Anonymous No.18730362]

>>18730350
Thanks. I'm getting the Milanese and Noir.

[Anonymous No.18730387]

>>18730272
It's decent. Their pistachio panettone fucking sucked I had it few years ago. The classic one is ok

[Anonymous No.18730408]

>>18730342
>Northern
Rejected

[Anonymous No.18730428]

>>18724949
cheap pandoro is better than most cheap panettone
quality artisanal or semi-artisanal panettone BTFOs any kind of pandoro

[Anonymous No.18730494]

>>18730272
used to be really good like 30 years ago. Or maybe I was less discerning when I was a kid, but I remember it being superior to most commercial brands by a long shot.
Now it's still probably the best easily available panettone.

[Anonymous No.18730544]

Mixed news didnt let it cook enough in the middle mom used the wrong flour and the fruit all was in a uncooked ball. She rebaked the middle part but quite Dissapointing i had an autistic ree then we made up with booba and eating til we felt sick 10/10 would waste 2 days again

[Anonymous No.18730552]

>>18728302
>A panettone with Jewish ashes infused dough
What kinda flavour would that taste like

[Anonymous No.18730607]

It had to happen eventually…the last slice of Renato Bosco ‘tone, it will be consumed tomorrow just in time to start with a new ‘tone on Christmas Day.

Such is the cycle of Panettone.

[Anonymous No.18730611]

The espresso infused dough is mmmmmmmmmmmm*chef’s kiss*

[Anonymous No.18730632]

>>18730611
>Espresso flavored panettone
Anon...please don't tempt me...I can't buy any more 'tones

[Anonymous No.18730665]

I want a Panettone Gastronomico

[Anonymous No.18730673]

>>18730665
Looks like something you can make at home with zero effort

[Anonymous No.18730688]

>>18730632
Thank God some bakeries are starting to make panettone during the whole year, except maybe during summer, because there’s literally no reason at all to eat panettone only during Christmas holidays. It’s too fucking good to have it for 1 month only.

>>18730665
Me too and this should be simpler to make at home because it’s basically empty and plain without anything added.
Of course bakeries can sell their salted panettone gastronomico, plain as it is or stuffed with things under your request.

This year I’ll buy it for New Year’s Eve, because for this Christmas we already have a lot of antipasti and I’m making baccalà mantecato on grilled polenta slices and lardo di colonnata with grilled polenta slices and honey.

[Anonymous No.18730692]

Picked up my bauli 3 cioccolati Panettone

[Anonymous No.18730707]

>>18730692
>chocolate
All the Brazilian pictures have made me nauseous at the mention of it

[Anonymous No.18730709]

>>18724866
Can't anyone offer whole wheat panettone?

[Anonymous No.18730713]

>>18730688
>there’s literally no reason at all to eat panettone only during Christmas holidays
Common things are uninteresting.

Panettone is a special treat for a special time. If you eat it throughout the year, it will be just like every other bread you can buy: boring.

[Anonymous No.18730729]

>>18730709
https://pasticceriafilippi.it/en/e_prod/1/panettoni-artigianali-speciali/panettone-berries-chocolate-1000

[Anonymous No.18730834]

>>18730408
There are a lot of good dishes/food from northern Italy that become just "Italian"
It's not as successful as southern Italian cuisine but still it's a remarkable cuisine

[Anonymous No.18730891]

>leaving tomorrow for a 3 month haul from LAX to Hainan
Making everyone some prime rib as well as packing some for my haul. Ship leaves at 4:30AM on Christmas Eve which sucks but its a nice paying job and I'm pretty much off for almost half a year. My sister bought me a really good AR for work and I can't wait to shoot it at sea.

[Anonymous No.18730900]

>>18730729
Thanks, bro.

You're the panettone specialist ITT.

[Anonymous No.18730947]

>>18730900
You’re my frens

[Anonymous No.18730977]

>>18724866
Ate my first artisanal panettone of the year (a quarter of the whole thing).
It's like sex in my mouth.

[Anonymous No.18731168]

>>18724913
I too love Toddlertone.

[Anonymous No.18731204]

In a life or death scenario, honestly think I could take down any pandoro faggot without breaking a sweat.

[Anonymous No.18731210]

>>18728185
Depends...

Chocolate panettone fags are lower on the food chain than pandoro boys.

[Anonymous No.18731378]

What's the stance on Muzzi Tommaso? I was gifted one but haven't tried it yet, do i like it?

[Anonymous No.18731411]

>>18724913
>chocolate in panettone
absolutamente asqueroso

[Anonymous No.18731567]

>>18731378
This is always sold on eataly every year, but nobody here tried it.
I'm not a fan of cherries inside panettone, however it should be a nice low tier panettone, almost mid tier.
Reviews on Amazon are all from the USA and the consensus is that they like it.

Let us now if you liked it too.

[Anonymous No.18731578]

This whole fucking thread ant not a single recipe.

[Anonymous No.18731581]

https://www.telegraph.co.uk/food-and-drink/features/shouldnt-mess-classic-panettone-idea-everything-has-new-saddens/

[Anonymous No.18731585]

>>18724866
Checked.
However, panettone is positive fuckin' awful. Throwaway gifts.

[Anonymous No.18731591]

>>18731581
>We shouldn't mess with the classic panettone – the idea that everything has to be new saddens me
>Panettone has been ruined by poor variations including prosecco, salted caramel, and savoury cheese flavours

>There are two things about the wave of adulterated panettones – featuring novelty flavours including everything from tiramisu to peach bellini and even parmesan and black pepper – that I strongly resent. The classic recipe and its original ingredients – flour, butter, raisins and candied citrus among them – were intended to make the cake last for some time. It was created to transport easily and takes days to make, for the dough to prove, but can last for weeks. It is pure.

>Modern technology, which enables producers to pump just about anything into panettone, has led to an ill-formed cake with an ingredients list packed with additives that are far from conducive to your health.

>Secondly, the idea that everything has to be new, or reinvented with new flavours, saddens me. Of course food – and our attitude towards it – changes through the ages, but just sometimes in life we ought to just stop and enjoy something that has been around for centuries. If something still excites our senses and makes our heart sing after so long, we ought to ask the question why.

>Panettone has been a Christmas tradition my whole life. We didn’t have much money when I was growing up and we didn’t have an oven capable of making one, but we would buy one – it was our treat, a Christmas cake only sold at Christmas time. I loved the airy texture, the generous amount of raisins and chunks of candied peel studded throughout, and would happily pick off the sugar crystals from the top to eat, to the annoyance of my mother. She insisted there had to be enough left for everyone to enjoy.

[Anonymous No.18731594]

>>18731591
>Its flavours were perfect. These days, they have been amplified so much they taste plastified, far too sugary. It deflects from what a great panettone should taste like. I’ve even made them myself over the years, none of them terribly successful as this is a hard cake to make – just look at that dough, its lightness, the glorious holes. Even more reason to respect the skill and specialist equipment of its traditional expert bakers.

>Consider panettone like you would a beautiful sourdough loaf – you wouldn’t want to change anything about such a brilliant bread. With loaves – and with panettone – if you change just a few ingredients the result will not stand the test of time.

>By all means toast slices of panettone and spread them with butter or jam, or turn them into a pudding topped with custard or (my favourite) molten chocolate. But prosecco panettone, salted caramel, savoury cheese versions? These one-hit wonders will never rival the real deal.

[Anonymous No.18731649]

Italian from Marche here, heed to the wisdom of my ancestors:

"A good pandoro is easier to find than a good panettone, and a bad pandoro is always better than a bad panettone. But a good panettone is the food of the Gods, and shits all over a good pandoro."

"Un buon pandoro si trova piu' facilmente di un buon panettone, e un pandoro cattivo e' sempre migliore di un panettone cattivo. Ma un buon panettone e' il cibo degli Dei, e caga in testa ad ogni buon pandoro."

[Anonymous No.18731651]

>>18731649
fuck off faggot. 4chan is an american site.

[Anonymous No.18731656]

>>18731585
Yeah poor people just buy absolute trash. Sucks for them lol

[Anonymous No.18731761]

>>18731567
It was pretty good, I dont really have a comparison to others as this was my first time trying panettone. I like cherries though so I'm biased, though there is a strange flavor with it that I've been trying to place

[Anonymous No.18731764]

>>18731651
America was built on the back of Italians and Irishmen while your faggot puritan ancestors did nothing but rape apelike blacks instead of running it

[Anonymous No.18732160]

Just tried one for the first time. It was... fine? Basically seems like a giant muffin. Which is good. I just dont understand why you would form a community around this.

[Anonymous No.18732170]

>>18732160
Because we buy ours from bakeries skilled in making them and not from a grocery store lol. But it's good to hear you really splurged spending $10 on one

[Anonymous No.18732222]

What about Loison? It wasn't mentioned so far and it's the only one they sell in my town.

[Anonymous No.18732231]

>>18724905
King's Hawaiian with raisins is what you eat at 2am over the sink when you're craving panettone. It really isn't an Italiaboo thing.

[Anonymous No.18732499]

>>18732222
Mid tier panettone akin to Fiasconaro in quality.
It’s good.

[Anonymous No.18732659]

>>18732160
Same bro the memes got to me
Fuck these chuds

[Anonymous No.18733572]

Bamp

[Anonymous No.18733814]

>>18732160
if it was like muffin then it was bottom shelf shit

[Anonymous No.18733829]

>>18733814
He spent half his paycheck on it. Have respect!

[Anonymous No.18733986]

>>18732160
Bought ones suck
>>18732170
>Because we buy ours from bakeries skilled in making them and not from a grocery store lol. But it's good to hear you really splurged spending $10 on one
Its cheaper than that to make and tastes way better

[Anonymous No.18733996]

ITT chuds trying to dunk on other people based on how much money they spend on bread.

Of all the things to be snobbish about...

Humanity has become truly pathetic.

[Anonymous No.18733997]

>>18733986
>cheaper than that to make
Vanilla pod alone will bust your cope budget. Post 'tone you've made though

[Anonymous No.18734002]

>>18733996
Yeah suck it bitch. Also not vaxxed

[Anonymous No.18734012]

>>18734002
>Also not vaxxed

[Anonymous No.18734014]

>>18733997
I can't it fell apart and didn't cook in the middle. Mom made it ill make the next one

[Anonymous No.18734071]

>>18734012
Not him but enjoy blood clots from experimental mystery juice in your veins because you're too susceptable to propaganda and peer pressure.

God, I love being a pure blood.

[Anonymous No.18734104]

About to finish the last of my Panettone. I will toast it and have it with heavy cream. Next year i will buy at least 3.

[Anonymous No.18734106]

LET'S GOOOOOOOOOOOOOOOO

[Anonymous No.18734109]

I've seen people talk about toasting their old panettone. Does microwaving it work too?

[Anonymous No.18734114]

>>18734109
Just throw it on the skillet. It's high enough in butter so you don't need to worry about anything

[Anonymous No.18734129]

Cakettone recipe:

>2 eggs
>1/2 cup sugar
>1 1/2 cup flour
>1/4 cup oil
>1/4 cup milk
>1/2 cup raisins
>1/2 cup candied peel
>1 TBSP panettone extract
>1 TBSP cake yeast
>1 cup cream
Icing
>1 cup icing sugar
>1 1/2 TBSP milk
>fruits to decorate

Beat eggs, and sugar until frothy. Add oil, milk and cream and beat. Add flour little at the time and mix. Add extract and cake levener and mix. Add ruits and mix. Cook in buttered and flour cake tin until done. Let cool, add icing, add fruit to decorate.

[Anonymous No.18734286]

>>18730272
italianfag here
it's probably the best "indsutrial made" panetteone you can buy. If you want better ones you heve to choose artigianal panettone or panettone from some pastry/bakery

[Anonymous No.18734289]

>>18730673
Looks like you re a retard

[Anonymous No.18734298]

>>18731649
brofist
I'm from Pavia

[Anonymous No.18734308]

>>18731651
>4chan is an american site.
land discovere by italian Cristoforo Colombo
land takes name from italian Amerigo Vespucci
good shot, burger

[Anonymous No.18734448]

>>18734104
Yes anon, 3 is the golden number.

1 ‘tone on the 11th of December (a week before Christmas)
1 ‘tone for Christmas
1 ‘tone for New Year’s Eve

It’s implied that at least one of these is an artisanal panettone, possibly 2, and 1 mid tier.

You can have as a bonus 1 supermarket ‘tone to begin the month and 1 pandoro for the first week of January.

[Anonymous No.18734454]

>>18734106
>Conad

Basato

[Anonymous No.18734467]

>>18734071
Based fellow virgin blood
Faggot vaxxed mod banned me on Christmas what a nigger

Anyway im gonna go to sleep now wake up motorboat my moms fat Christmas jugs and eat and drink til i pass out merry titmass

[Anonymous No.18734776]

I’m going to open Moschella Apple and cinnamon ‘tone for this Christmas Eve dinner.

Soon.

[Anonymous No.18734847]

>>18724913
>mediocre milk chocolate on mediocre fruitbread
italian """culture"""

[Anonymous No.18734855]

>>18734847
Brazil was a mistake

[Anonymous No.18735078]

https://www.cbc.ca/news/world/panettone-christmas-1.6693627

[Anonymous No.18735106]

I made one.

Cinnamon, apple and raisins.

I just eyeballed everything, so it's obviously not s real authentico one.

[Anonymous No.18735820]

>>18735106
Nice combo

[Anonymous No.18736782]

>>18734308
>Amerigo Vespucci
>it ends up being America
>not Pucciland

[Anonymous No.18737289]

Merry Christmas ‘tone bros

[Anonymous No.18737368]

Had a triple chocolate chip, artisanal pastry shop 'tone for Christmas. No raisins and no candied fruit, just little pieces of chocolate. It was definitely good, but I still like the traditional one the most

[Anonymous No.18737616]

>>18724913
Oh my Goooooooooood

[Anonymous No.18737628]

My tone
Posted in another thread already

[Anonymous No.18737667]

>>18724866
Cracked open a pandoro yesterday, much better than memettone

[Anonymous No.18737729]

>>18737628
It looks like my erect uncut penis if I stretch my urethra

[Anonymous No.18737738]

I ate the Martesana ‘tone, I didn’t take a picture but it looked good.
Flavour and everything was nice and very close to the Tiri I had last year.
I’m not a fan of classic ‘tone because I don’t live the orange zest, however it was nice and moist.

So far the winner for this year is Renato Bosco apricots and caramel ‘tone.
Waiting to open the last one (Apple and cinnamon).

[Anonymous No.18737740]

'tone & 'leys

[Anonymous No.18737747]

>>18737738
Here the raisins of the Martesana ‘tone, that dumb bitch of my sister discards them.

[Anonymous No.18737839]

>>18724913
She looks like tons of fun

[Anonymous No.18737952]

>>18737839
>She looks like tons

She’s fat, but not that fat.

[Anonymous No.18738080]

>>18735078
>according to italian rules
Which italian rules? There's no rulebook, there are plenty who wouldn't give a shit about those things being in there.

[Anonymous No.18738476]

>>18724873
Ever eaten sourdough?

[Anonymous No.18738480]

>>18738080
>CAMERA DI COMMERCIO INDUSTRIA ARTIGIANATO E AGRICOLTURA DI MILANO

>DISCIPLINARE DI PRODUZIONE DEL “PANETTONE TIPICO DELLA TRADIZIONE ARTIGIANA MILANESE”

>Articolo 1. Denominazione
>La denominazione di Panettone Tipico della Tradizione Artigiana Milanese è riservata al prodotto ottenuto in conformità di questo disciplinare e del relativo Regolamento Tecnico di Controllo delle aziende aderenti al Comitato dei Maestri Pasticceri della Tradizione Milanese.

>Articolo 3. Ingredienti
>Per la produzione del panettone artigianale si utilizzano esclusivamente i seguenti ingredienti:
>• Acqua
>• Farina (Proveniente da produttori riconosciuti dal Comitato)
>• Zucchero
>• Uova fresche e/o tuorli pastorizzati
>• Latte pastorizzato e/o latte UHT e/o latte condensato e/o latti fermentati e/o yogurt
>• Burro di cacao
>• Burro e/o burro anidro
>• Uvetta sultanina, scorze di arancia candite, cedro candito (calibro minimo 8 x 8)
>• Lievito naturale
>• Sale

>Si possono utilizzare in aggiunta:
>• Miele
>• Malto ed estratto di malto
>• Vaniglia
>• Aromi naturali e/o naturali identici.

>Non è consentito l’uso di alcun altro ingrediente, ed in particolare di: lievito di birra, amido, grassi vegetali (ad esclusione del burro di cacao), siero di latte e derivati, lecitina di soia, coloranti, conservanti.

[Anonymous No.18738585]

>>18738480
What the fuck is this, like a patent?

[Anonymous No.18738606]

>>18738585
don't underestimate eu food autism

[Anonymous No.18738612]

>>18738585
The rules you must adhere to in order to have your product called Traditional Artisanal Milanese Panettone, at least in Italy.

[Anonymous No.18738816]

>>18738606
It’s called secular traditions and culture, something that Americans sadly will never understand or experience because the jews are actively trying to erase everything in regards of white people and their society.
In Europe our cultural roots run deep inside our countries and communities, although places like most big cities are pozzed, therefore we hold to these strict coded rules to preserve our traditions, in this case our food which is highly disciplined and severely controlled to keep our identity from the globohomo menace.

This is why Italians get mad when you butcher their food abroad and call a carbonara your dish of pasta with cream, peas and other non standard ingredients worked in a dogshit fashion.

[Anonymous No.18739505]

>>18738606
lol

[Anonymous No.18739532]

>>18738816
lmao

[Anonymous No.18739537]

When do the panettone sales start here in Italy? Already now after christmas or only after new year?

[Anonymous No.18739744]

https://www.youtube.com/watch?v=XRb9x7EFowI

[Anonymous No.18739760]

>>18737628
>heily chrijtmod

[Anonymous No.18739776]

Just cut some slices of my panettone and brought them to my girlfriends' workplace so she can have something sweet with her tea. I love her so much.

[Anonymous No.18739779]

>>18739760
LMFAO

[Anonymous No.18739787]

I want to kick a cheap panettone like a ball

[Anonymous No.18739897]

Here is the Moschella panettone with apple and cinnamon.

Low Milanese type, it is very soft to the touch and the blade of the knife sinks very easily.

The scent is that of cinnamon, it feels good, when cut there is a nice straw yellow color and you can see the candied apple cut into pieces of irregular size and present in limited quantities, I would have liked more. Quite regular but not very developed honeycomb, clearly visible vanilla beans.

The dough is soft and moist, it comes off easily but remains compact, it is not very elastic and when bitten it does not have that spectacular lightness that you find in Renato Bosco's panettone, but it almost seems to have the impression that the dough has not been fully cooked.

Is it a defect of this particular panettone or a choice?

However the taste is good and it is pleasant to eat, it is not demanding, but to my taste something more could have been done to give an extra boost to the taste, perhaps adding raisins.

The sweetness is contained, the butter and vanilla flavor is balanced.

Considering the increases, at €35 per kg the value for money is honest.

A good panettone but with some flaws.

Rating 7½/10

[Anonymous No.18740040]

>>18724866
Had a lindt one recently for the first time ever. So freaking good. I want to make my own

[Anonymous No.18740083]

>>18739787
I want to kick you in the balls.

[Anonymous No.18740739]

>>18739897
Looks good and has a regular shape.

[Anonymous No.18740960]

>>18724905
Yes

[Anonymous No.18740961]

>>18730099
(((you)))

[Anonymous No.18740967]

>>18733996
>bread
its literally cake anon.

[Anonymous No.18740972]

>>18740967
bro... you're retarded lmfao

[Anonymous No.18740979]

>>18739897
Fookin' 'ell, I think the one I made looks better on the inside. I should begin selling panettoni.

[Anonymous No.18741219]

>>18724866
My local bakery stopped selling these during christmas about 3 years ago...

[Anonymous No.18741227]

>>18741219
Why would they do that?

[Anonymous No.18741254]

>>18741227
I live in east asia, I guess people just don't like them that much
but I've been missing them since

[Anonymous No.18742572]

>there are people in this thread paying three digits for 1 (one) medium size loaf of sweet bread

[Anonymous No.18742619]

>>18742572
>poorlet literally breaking down at the thought of people spending their own money

[Anonymous No.18742717]

>>18742572
>three digits

Huh?

The most expensive panettone costs $85 shipping included

[Anonymous No.18742746]

Whichever one of you guys told me to cut mini ones in half and then toasts them in a pan with some butter has my oath of protection should you ever need it. Call upon me in your time of need and I shall answer without hesitation for you have finally made it so that I can tolerate, nay, enjoy these little fuckers as I have never been able to before.

[Anonymous No.18742751]

>>18735106
Lmfao bro