Panettone & Pandoro: sweet Italian Christmas bread… Sicilian way

Panettone & Pandoro: sweet Italian Christmas bread… Sicilian way

What’s Christmas without Panettone and Pandoro? No Italian festive holidays are complete without them. These fragrant sweet cakes are super traditional and as popular then ever: the Italians produce 50 millions Panettone a year *.

You will find them in London at Tasting Sicily Enzo’s Kitchen, as part of our Christmas menu by chef Enzo Oliveri.

We have chosen two incredible producers in order to offer you the greatest Italian quality: “Vincente Delicacies” (link) and “Fiasconaro” (link).

Both of them are Sicilians, boh of them bake tasteful handsmade cakes. Despite the origin of Panettone is in Milan, in Northen Italy, the art of making Panettone has been developed well in Sicily thanks to the extraordinary variety of organic ingredients and raw materials available in the island. On top of that, Sicilian producers use artisanal food products such as almonds and pistachios, which reflect the history of the Arab domination.

At TastingSicilyUK you’ll find the traditional dough of “DiDiMe” by Vincente Delicacies: it is enriched by Malvasia (which is a sweet wine typical of Aeolian Islands), figs and walnuts: delicious! The artisanal laboratory is based in Bronte, a Sicilian village which is home of the famous Bronte Pistachio. This ingredient has the DOP certification (Denominazione di Origine Protetta – literally “Protected Designation of Origin”) to ensures that pistachio is locally grown and packaged. Vincente says that 80 percent of its workers are women.

Have a look at how they prepare their Panettone!

Fiasconaro is a big name in the pastry industry in Italy. At our restaurant we offer its Traditional Panettone, which has fresh candied orange and raisins, flavoured with Marsala and Zibibbo, and its “Pandorato” (pictured below) which is topped with icing sugar.

Awarded pastry chef Nicola Fiasconaro explains that he chooses ingredients only in our island’s production as sugar, vanilla, citrus honey and hazelnuts.  The dough rising process is slow and progressive: it takes 36 hours to ensures quality and fragrance to the bakery products, fully respecting the traditions of “Madonie” cakes. In fact, the laboratory is based in the medioeval  village of Castelbuono near Palermo and close to the Madonie Natural Park.

You can learn more at this link, with both texts in Italian and English.

If you read in Italian, have a look at this interview with National TV TGCOM24 (link).

* source: Association of pastry and pasta producers AIDEPI.


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