Panettone Baked in Italy - The perfectly wrapped present - - eat simply! live well! - enews
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Tradition Baked in Italy
In 1919, according to the “history” of Panettone, this now holiday Christmas bread rose in one bakery in modern Milan, to become a tradition in Italy and at least eleven other countries for the holidays today.

And, though it is not so important to have a Panettone made in Milan or even Italy, to carry on the festive nature of this bread for the taste, it does matter. And though you might have the original recipe, though I doubt it, you for sure don’t have the yeast (the starter or mother) that creates the flavor and taste that “is” what makes the Italian Panettone what it “is”.

The Panetton we have baked for us in all the right places, and have mothers that are a half a century to a century old. Even with the meticulous process of rising three times, hanging upside down, and taking 48 hours to make, the terroir of the water may just be the hardest part to recreate.

Every year we break open the bread, in the shop and although we wish you could all come to the party, this is the next best thing.

Sorrento-Lemon-Panettone Sorrento Lemon Panettone
We wait all year to bite into Sorrento lemon panettone! It's our favorite - but it won't last long! Picked by the New York Times' Marian Burros as a favorite holiday gift.
Apricot-Panettone-Albertengo Apricot Panettone
Studded with chunks of local apricots, whose slight tartness is the perfect complement to the rich sweet bread surrounding them. This one is light and buttery, has a soft texture that will melt in your mouth.

Panettone-Moscato Panettone Moscato
A famous specialty with a taste all Piedmontese. Unlike the traditional Panettone that is studded with raisins and candied citron, this Panettone is made only with Sultana Raisins soaked in high quality Moscato Wine.
Pear-and-Chocolate-Panettone Pear & Chocolate
The combination of pear and chocolate added to a Panettone is a pleaser, no matter what your preference is. This beautifully topped box with fruit makes for a special gift to anyone, including yourself!

Albertengo Pandoro Albertengo Pandoro
"La Pandorella" - The Little Pandoro, cute as a button is a low version of the classically tall Pandoro, with the same 8-point star design, light and buttery taste.
Albertengo-Chocolate-Panettone Chocolate Panettone
Studded with bits of dark chocolate instead of the traditional raisins and candied fruits. Add to that a Piedmont hazelnut icing - and you have a winner and a half!

Albertango-Orange-Chocolate-Panettone Orange & Chocolate
Orange and Chocolato in the mixture gives to this Panettone an inimitable taste. A wonderful taste of rich, naturally candied orange pieces, drops of pure plain chocolate, and Piedmont Hazelnut icing.
Albertango Alto Classico Panettone Alto Classico Panettone
A high Milanese panettone is soft and sweet smelling. Filled with raisins, candied orange and lemon peels, this panettone is without icing. It is finished with a beautiful burgundy ribbon - perfect!

Flamigni-Fig-Chocolate-Panettone Fig & Chocolate
Luscious Italian Christmas bread, studded with bits of chocolate and fig - but no raisins or citrus fruit. An amazing combination and a better value than the other fig and chocolate competition out there.
Flamigni-Orange-Chocolate-Panettone Flamigni Orange & Chocolate
Luscious Italian Christmas bread, studded with bits of chocolate and fig - without raisins or citrus fruit. Chocolate and Fig, an amazing combination - and definitely worth trying.

The steps to success to make a panettone: Mix and combine flour, your mother's yeast, egg, butter, cane sugar, and then to spend the night together (leavening). Mixing in fruit or additional ingredients also happens before nightfall. The dough is then divided and rolled into a large ball. The "bolo" is then taken to a warm, humid room called the leavening chamber. The frosting is then applied (or not), typically this might include hazelnuts, almonds, chocolate, or sugar, along with egg white. Then, into the oven for baking for around sixty minutes, depending on the size. For instance, an 8.8 pound panettone can take 4 hours! After baking, the cooling process takes 12 or more hours with the panettone hanging upside down. The panettone are then hand wrapped in their signature holiday attire.

You can never have enough Panettone! The season is short and we love this holiday bread. Do we have a favorite? Nope! The universal gift is the Sorrento Lemon, we like them all and if we could have a basket filled with one of each we would!

Shop for authentic, handmade, artisan Panettone.

Just-in-Updates - What's coming soon

Thanksgiving Christmas Holiday Party Taste of the Cakes is next Weekend! We have been doing it for a bit of time now. Every year, just after Thanksgiving we open all the cakes to sample (and a lot of other things get opened, too) so everyone who wants to can sample to their heart's content.

Hot Chocolate, like 70-60, and Italian coffee to compliment helps keep the whistle wet. We have gone from one day to three, that's a good long party! And it's fun for everyone. Meet new and old friends and talk food! Now we know most of you can't come, though we wish you could.

So, though you can't be there, we do want to give you first dibs on the cakes. Last year we sold out on a few of the options and we don't want that to happen this year to our Newsletter Readers! So order up now, to hold or ship your old and new faces, and wish you could be here!

Food on hold! Two holds! One is on hold on the docks but waiting for "sign-off", the other is in the hold of a ship, somewhere in the ocean. Think Italy, Spain, France and some of your favorite treats are almost here.

Natural bone-in smoked Heritage Ham for Christmas
It's not even Thanksgiving but it's good planning to place your order for the best smoked ham! Wine Spectator loved it and we do too. This is a smoked-to-order ham, so Rick smokes it just-in-time before the holiday. Limited supply.

This Weeks Recipes

Almond Macaroons
There are many styles or types of macaroons. The origins are like this recipe. Almond paste, sugar and egg whites. Getting the mix right is both hard and easy. It's just a matter of mixing the egg whites in so you can make the almond paste easy enough to work with.

Chocolate Bark with Almonds, candied fruit and Trapani Sea salt.

Classic Verjus Sauce
This is a classic brown sauce made with light and lightly acidic Verjus. Thierry pairs this sauce with the ever-rich foie gras. It's the holidays, make sure you make your reservations at Rovers, or your local excellent restaurant, might be one of the best ways to celebrate the year past!

See what you missed in previous Newsletters

Fresh Cumin, Red Alaea, Fresh Saffron, Holiday Foods

Flamigni - A Tradition, Trappist Abbey, Last Chance

Fruite Noir-Coufi, Drunken Raisins, Marcona Toll-free: 1-800-596-0885 Forward to a Friend facebook
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