The Panettone is a typical Milanese dessert, associated with the gastronomic traditions of Christmas spread in Italy, Argentina, Uruguay and today in southern Brazil. It has a cylindrical base that ends in a dome shape. It is obtained from a leavened dough based on water, flour, butter, eggs, to which are added orange peel, cedar and raisins. The result is commonly called panetton candìo. Its origins seem to date back to the Renaissance period. A cook in the service of Ludovico il Moro was commissioned to prepare a sumptuous Christmas lunch to which many nobles of the district had been invited, but the cake, mistakenly forgotten in the oven, almost charred. Given the desperation of the cook, Toni, a small kitchen boy, proposed a solution: “With what is left in the pantry – a little flour, butter, eggs, cedar peel and some raisins – this morning I cooked this cake. If you have nothing else, you can bring it to the table. ” The cook agreed and, trembling, stood behind a curtain to spy on the guests’ reaction. Everyone was enthusiastic and the cook, who wanted to know the name of that delicacy, revealed the secret: “L’e ‘l pan del Toni”. Since then it is the “bread of Toni”, that is the “panettone”. Music:Christmas_Village.mp3
almond frosting, hazelnut icing,
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