I'm an American-born Italian, living all my life in NYC, and panettone was always part of Christimas for us. Every time someone would visit us at the holidays they would bring a panettone - and vice-versa.
Actually, the panettone world is also divided in two factions: those who love 'canditi' and those who hate them. That's why you'll find some panettoni "senza canditi". Usually, children dislike them (that's why some prefer pandori!)... But now that I'm grown up, I keep wondering "ma come ho fatto a vivere senza canditi?!" 😂
I'm on the hate canditi side. Ugh can't stand it. each time I bite down its just a dry and tasteless hard piece in my mouth. My whole family loves canditi though. Only for me do they get the normal ones. Or I get to pick. When my grandpa was still alive we got a panettone with pistache filling so good
Panettone is just one: Panettone....all the other versions (senza canditi, al cioccolato, alla crema, al pistacchio ecc. ecc.) are not the original one, the Panettone classico. Nothing against those who prefer "modified" Panettone (or Pandoro) but the real one has got everything in it, as it's supposed to be. Personally I eat both but if I have to choose I rather have Pandoro......it's simply amazing!!!!!!
I'm lucky - I live in an area where you'd never expect to find any Italian Christmas specialties, but my local supermarket carries both panettone and pandoro! They have them around Easter time, too.
@@TheQKatie They also have taralli, Italian wafer cookies (several flavors), and at Easter time, those big Italian chocolate Easter eggs with other chocolates inside them. Too late for the eggs now, but the taralli are going on my shopping list!
I am an American from Washington State. We used to find Panettone and Pandoro in Whatcom and Skagit counties. Since we retired to Vicenza, in the Veneto, I find myself in Panettone heaven! For some reason my three stepsons all prefer Pandoro. I just can't figure that out! Pandoro seems so plain, compared to Panettone.
Worked for Friulanos in 09 and was given a Pandoro. I tried a bit as soon as I got home and didn't stop until half of it was gone. It was the large one. I think they're amazing without the powdered sugar. Give me a Pandoro over a Panatonne anytime. You'll die and go to heaven if you have a it with a proper cappuccino or latte. Yummmmmm!
Believe me, the best bakeries are often in small towns, even towns with 1000 - 5000 inhabitants. They are usually well known in the area and get promoted through word of mouth.
We live in the north east and you can find both in most stores. There pretty popular nowadays. We picked ours up a couple of weeks ago for ourselves and to give as gifts. My wife's from the Philippines and loves it so it's not just us Italians anymore lol.
I was a pandoro fan until i discover the taste of the artisanal panettone, among the non traditional the Figs and walnuts is the best to me. But since you're talking of pandoro, here a little tip to serve it, before sprinkling it by powdered sugar (it is correct ??), gentle warm it, a bit by keeping close to some heat source like fireplace (or whatever). Also toasted is delcious.
Yes to this! Warmed pandoro in the oven, dusted with loads of powdered sugar, is amazing! Due to the high amount of butter in the dough, it gets much softer and absolutely more delicious 👌
I have never had pandoro but I'm already on panettone's team lol it seems amazing, but nothing beats the softness of the panettone with the crystalized fruits 🤤
It is the great industry that made those famous. When I was young, in the fifties, sixties in North Eastern Italy, we made our local treats for Christmas, Easter completely different, more simple, less sweet: Pinza, Treccia with boiled eggs (with skin) on top and other sweets original from the old Austrian Empire.
Finally a video that sheds some light on the “Panettone vs Pandoro question! I still remember spending my Christmas holidays in England and watching a Jamie Oliver show on TV: he presented a recipe for a dessert made with Italian “Panettone” and various layers of custard and some icing. But what he called Panettone, was actually Pandoro!
there's another interesting, related yet definitely different food, called "Pandoro salato". It basically goes like this: it has the same shape of a Pandoro but it is not sweet, it's more like the bread you would use for toasts. When you are planning for a small party (at home with family, or with colleagues) you go in a Panetteria and ask for a Pandoro salato. They take one of these, they cut them *horizontally* in approximately 5 or 6 "floors" (slices) and between each of these slices they put some tasty food, each floor is different and you can choose. After that, they cut the whole Pandono Salato also vertically so that each floor is cut in 6 or 8 triangular slices and each person can grab one of these tiny sandwiches. It is extremely popular and appetizing Very nice and interesting video, btw
@@TechnoGuys99 anche io lo chiamo panettone salato ma ho prima cercato in rete e ho avuto la netta impressione che sia più usato il nome pandoro salato. sbaglio?
I am an Italian now living abroad and I am devouring your videos, I love your enthusiasm and I love and miss my Italy :) :) buon divertimento :) e buon pandoro (after christmas they are on sale!)
In my family we leave pandoro and panettone on the radiator at the very beginning of the Seasons' meal. This way the butter can perfectly melt and the cake are less chewy... By the way: when there is still some Panettone around after the Feast, we do toast slices of it and spread some marmellata (orange/lemon/tangerine) on. It is the best company for a glass of brandy in the mid-winter.
Sono italiano e vivo a Firenze, non conoscevo Luca quindi grazie Katie ♥️ A volte è bello vedere le stesse cose con occhi diversi, si scorgono prospettive che prima restavano nascoste
yes! i'm from verona, so happy you like pandoro :) it's my favorite since i was a littlem girl. unfortunately, i discovered in my 20s that i suffer from celiac disease so i can't eat gluten anymore T_T but there's some brand here in verona that are trying to reproduce a good pandoro. it's not like a real pandoro, but i think they're getting there
actually... after i discovered the handmade panettone with pistacchio cream, i hardly can taste industrial pandoro again over it. but then again, i still have to try the handmade pandoro.
@@TheQKatie Yes Katie, I think You had to stress the fact that there are actually several grades of quality and cost when You search for these products... Looks like that from Luca they worth a try!
Hello K , in region of Lazio obiouvsly Pandoro and Panettone are most popular ... but our tradition is Panpepato ( bread pepper sweet) and Pangiallo ( yellow bread sweet ) ...ciao e complimenti per la passione
I don't generally feel like I am a jealous person but I am finding that your channel is putting that to the test. First of all El Bulli baker WTF?!?! That sourdough starter???? Holy cow I've never seen anything so beautiful! And all of that before you even see the final pandoro which looks stunning. I am starting to think that this town may have to go on the post-pandemic list.
RIIIGHT?! I was freaking out inside when he pulled out that starter. My heart! So incredible. And he's such a nice guy, too -- in addition to being super super talented (obvi). Thanks for watching my Italian adventures!! :) :)
Yes, same in America! It's possible to find panettone (but only in big cities like NYC, I think) ... but pandoro is unheard of. Super interesting that it's the same in Brazil!! You've got to try to get your hands on some pandoro (and eat with a cappuccino! Yumm)
Most Americans don’t know their missing out on this addictive treat and it can be found at many if not most grocery stores in California during the holidays. I’m blaming you if they sell out of Pandoro before I get mine next Christmas. Lol
I had pandoro for the first time this Christmas. I liked it, the rest of the family not as much. I felt like a lemon sauce would have made a nice compliment to it. But what do i know.
"Now we add the vanilla" "Oh, you mean the powder?" *takes out an actual leaf "Wait, is that for displaying purposes?" *proceeds to scrape the leaf with a knife "Is he going to process that?" *Puts actual pulp and vanilla cloropyhll into the dough. Me: mindblown!
The thing is, I think, that no one, not even Italians, understand just how many. I think you could make a 30 minute video just listing and showing them in seasonal order from January to December.
ok ok ok.. let me share another secret of this "secret".. I assume you had some gelato.. now.. if you look at the pandoro from above, it seems like a star.. now, cut it horizontaly and put gelato between every slice.. you can put vanilla gelato or any other kind you like.. and you can re-assemble it creating a christmas tree like.. go Pandoro!!
Here in Brazil we have a HUGE seasonal panetone (and chocotone) industry during the holidays. Pandoro is starting to being popular here too, but it's really recent! BTW: I wonder if Luca knows Barbara and Pablo back from his El Bulli days... My first contact in a professional kitchen was a couple of weeks in their restaurant Soeta
2:09 this is SOOO true! while watching this video I was thinking "if no one mention this, I must write a comment about it". It's one of those incredibly simple and divisive things like "toilet paper rolls should be mounted with the paper near to/away from the wall". Aaaand, as far as I know this division is cross-Italy, I mean, it's not that in the North they prefer one and in the South the other, ... the division runs in families. This is why we often have to buy both! Lsat thing: the "canditi", (candied fruits)... many people really loathe them and if they buy Panettone they look for the no-candied-fruit variety
#TeamPandoro sempre e per sempre!😍E,più nello specifico,Team Melegatti!:-9 #TeamPandoro always and forever!😍And,more specifically,Team Melegatti!:-9 05:13 - 05:19 Well,then I guess it makes sense because I *am* from Verona!😉
Ahhh how many memories when I was a child they would let me shake the Pandoro which the sugars and me being an 8 year old I would swing that around like a heckling war bat an hit my dad with the sweetness
@@TheQKatie even better mix mascarpone and nutella,slice up the pandoro horizontally in many layers and spread the mix between each layer recomposing it
Wow look at that STARTER. Holy crap it was floating as a whole swirl in water! Also did I him add cocoa butter in pandoro? That's and interesting addition! :O
Cake? That’s more like a brioche with a bunch of stuff in it. Let’s face it, the brilliance of the panettone trend is a marketing marvel. Those things are shipped all over the world as early as October by the million. They are all arranged right by the window and cost nearly nothing. I guess it works, don’t really know why since at the end of the day it’s more or less a brioche with a bunch of stuff in it.
I need to get some new kitchen equipment here in my Italian apartment before I can even think about making pandoro at home! I definitely need a mixer .... *fingers crossed*
interessantissimo e bellissimo video, ma la mia mente distorta ormai dal virus non riesce a smettere di notare dettagli tipo: quella mascherina non serve assolutamente a una sega, ma tanto il pandoro viene cotto. Spero che che chi lavora i cibi venduti senza cottura non usi certa roba nel processo di produzione.
I love pandoro! but I actually eat it with savory items like prosciutto and cheese, using sliced pandoro to make little sandwiches...got the idea from La Cucina Italiana english website...not sure if it's traditional at all or not (perhaps sacrilegious?) but I think it's delicious!
@@orestelapestepeste2994 I’m pretty sure “La Cucina Italiana” is an Italian food site, not English. But it’s the English (as in the language) version where I get recipes since it’s the language I’m most comfortable with 😉
The only thing is that I can't define pandoro or panettone like cakes 😅 for me they're like their own category, like "colomba" for easter
I'm an American-born Italian, living all my life in NYC, and panettone was always part of Christimas for us. Every time someone would visit us at the holidays they would bring a panettone - and vice-versa.
lucky you!
Actually, the panettone world is also divided in two factions: those who love 'canditi' and those who hate them. That's why you'll find some panettoni "senza canditi". Usually, children dislike them (that's why some prefer pandori!)... But now that I'm grown up, I keep wondering "ma come ho fatto a vivere senza canditi?!" 😂
Hahaha!
Me and my mother used to excavate the panettone to search for raisins and canditi. We love those.
once you take out canditi you can eat pandoro, too
I'm on the hate canditi side. Ugh can't stand it. each time I bite down its just a dry and tasteless hard piece in my mouth. My whole family loves canditi though. Only for me do they get the normal ones. Or I get to pick. When my grandpa was still alive we got a panettone with pistache filling so good
Panettone is just one: Panettone....all the other versions (senza canditi, al cioccolato, alla crema, al pistacchio ecc. ecc.) are not the original one, the Panettone classico.
Nothing against those who prefer "modified" Panettone (or Pandoro) but the real one has got everything in it, as it's supposed to be.
Personally I eat both but if I have to choose I rather have Pandoro......it's simply amazing!!!!!!
I'm born and raised in Verona that Pandoro it's fantastic !
Cazzo sì, ancora sogno i mini pandorini appena sfornati al bar Bauli.
@@den2k885 mamma mia che spettacolo!
The way Luca work the dough is just magical tbh
I'm Italian and live in Georgia and I can buy it here..wouldn't be Christmas without it.
I'm lucky - I live in an area where you'd never expect to find any Italian Christmas specialties, but my local supermarket carries both panettone and pandoro! They have them around Easter time, too.
Lucky you!
@@TheQKatie They also have taralli, Italian wafer cookies (several flavors), and at Easter time, those big Italian chocolate Easter eggs with other chocolates inside them. Too late for the eggs now, but the taralli are going on my shopping list!
I love panettone in Australia.
Ivan is a gentleman and a scholar. #TeamPandoro
I am an American from Washington State. We used to find Panettone and Pandoro in Whatcom and Skagit counties. Since we retired to Vicenza, in the Veneto, I find myself in Panettone heaven! For some reason my three stepsons all prefer Pandoro. I just can't figure that out! Pandoro seems so plain, compared to Panettone.
We are Italian, and we live in England and we love pandoro. This last Xmas was our 5 year with pandoro instead of Christmas cake
How you don’t have a million subscribers is beyond me. I simply adore your content!!!
Wow, thank you! I'll get there eventually ;)
Thanks for showing how amazing our country is. Only for this you would have deserved the Italian citizenship
Worked for Friulanos in 09 and was given a Pandoro. I tried a bit as soon as I got home and didn't stop until half of it was gone. It was the large one. I think they're amazing without the powdered sugar. Give me a Pandoro over a Panatonne anytime. You'll die and go to heaven if you have a it with a proper cappuccino or latte. Yummmmmm!
Believe me, the best bakeries are often in small towns, even towns with 1000 - 5000 inhabitants. They are usually well known in the area and get promoted through word of mouth.
Panetone is very very popular with Italians and others here in San Diego at Christmas...Bread and Cie cafe makes the best
yummm
Wow, panettone is very common in brazil too, we have a giant panettone fabric called Bauducco.
We live in the north east and you can find both in most stores. There pretty popular nowadays. We picked ours up a couple of weeks ago for ourselves and to give as gifts. My wife's from the Philippines and loves it so it's not just us Italians anymore lol.
You can get Pandoro at Waitrose or M&S at Christmas. Probably Tesco and Sainsburys as well.
I adore all italian cakes thank you for sharing
I love pndoro! So welcome for someone like me that doesn't like dried fruit in their cakes etc. it makes especially good french toast too!
Yes, excellent French Toast!! (Also someone on Instagram recently suggested that I try it in tiramisu ... genius!!)
I was a pandoro fan until i discover the taste of the artisanal panettone, among the non traditional the Figs and walnuts is the best to me.
But since you're talking of pandoro, here a little tip to serve it, before sprinkling it by powdered sugar (it is correct ??), gentle warm it, a bit by keeping close to some heat source like fireplace (or whatever). Also toasted is delcious.
yummm!
Interessante... ma come fai a tostarlo? Lo affetti e poi lo metti in forno o in padella?
@@YTcygnus non è elegante, ma uso direttamente il tostapane, poi facciamo dei sandwich dolci o delle "bruschette" alla frutta
@@gvisir Forte 😄 non sarà tradizionale, ma è sempre bello essere creativi. 👍
Yes to this! Warmed pandoro in the oven, dusted with loads of powdered sugar, is amazing! Due to the high amount of butter in the dough, it gets much softer and absolutely more delicious 👌
“Delicious episode” is absolutely the right way to describe it! Brava Katie!
Glad you think so, too!! :) thanks for watching, as always :)
Oh definitely..we can now buy some here which amazed me
I have never had pandoro but I'm already on panettone's team lol it seems amazing, but nothing beats the softness of the panettone with the crystalized fruits 🤤
Yessss, I love that you are already a fan of panettone. I'm partial to chocolate panettone, myself :) But who am I kidding... I love them ALL!
It is the great industry that made those famous. When I was young, in the fifties, sixties in North Eastern Italy, we made our local treats for Christmas, Easter completely different, more simple, less sweet: Pinza, Treccia with boiled eggs (with skin) on top and other sweets original from the old Austrian Empire.
Finally a video that sheds some light on the “Panettone vs Pandoro question!
I still remember spending my Christmas holidays in England and watching a Jamie Oliver show on TV: he presented a recipe for a dessert made with Italian “Panettone” and various layers of custard and some icing. But what he called Panettone, was actually Pandoro!
there's another interesting, related yet definitely different food, called "Pandoro salato". It basically goes like this: it has the same shape of a Pandoro but it is not sweet, it's more like the bread you would use for toasts. When you are planning for a small party (at home with family, or with colleagues) you go in a Panetteria and ask for a Pandoro salato. They take one of these, they cut them *horizontally* in approximately 5 or 6 "floors" (slices) and between each of these slices they put some tasty food, each floor is different and you can choose. After that, they cut the whole Pandono Salato also vertically so that each floor is cut in 6 or 8 triangular slices and each person can grab one of these tiny sandwiches. It is extremely popular and appetizing
Very nice and interesting video, btw
Thanks for this! I'll have to find it and try it. Sound delicious. Thanks for watching!
Si chiama “panettone salato”
@@TechnoGuys99 anche io lo chiamo panettone salato ma ho prima cercato in rete e ho avuto la netta impressione che sia più usato il nome pandoro salato. sbaglio?
@@JWentu boh, io l'ho sempre chiamato Pan brioche
@@JWentu Solitamente si chiama panettone gastronomico o pan brioche farcito.
I am an Italian now living abroad and I am devouring your videos, I love your enthusiasm and I love and miss my Italy :) :) buon divertimento :) e buon pandoro (after christmas they are on sale!)
Awww thank you for these kind words and thank you for watching.
In my family we leave pandoro and panettone on the radiator at the very beginning of the Seasons' meal. This way the butter can perfectly melt and the cake are less chewy...
By the way: when there is still some Panettone around after the Feast, we do toast slices of it and spread some marmellata (orange/lemon/tangerine) on.
It is the best company for a glass of brandy in the mid-winter.
Sono italiano e vivo a Firenze, non conoscevo Luca quindi grazie Katie ♥️
A volte è bello vedere le stesse cose con occhi diversi, si scorgono prospettive che prima restavano nascoste
We all have to be "tourist of our city" to recognize what they can offer us :)
yes! i'm from verona, so happy you like pandoro :) it's my favorite since i was a littlem girl. unfortunately, i discovered in my 20s that i suffer from celiac disease so i can't eat gluten anymore T_T but there's some brand here in verona that are trying to reproduce a good pandoro. it's not like a real pandoro, but i think they're getting there
Interesting!
Pandoro and caffè latte for breakfast 😃
YESS! The BEST!
This
There is also the pandolce, but it's mostly in Liguria
Ottimo video, il Pandoro merita più riconoscimento 😂
Fantastic video, happy to have found this channel.
Merry Christmas everyone 🎄
actually... after i discovered the handmade panettone with pistacchio cream, i hardly can taste industrial pandoro again over it. but then again, i still have to try the handmade pandoro.
Luca’s Handmade pandoro and panettone are the best!
@@TheQKatie Yes Katie, I think You had to stress the fact that there are actually several grades of quality and cost when You search for these products... Looks like that from Luca they worth a try!
You can make a Christmas tree out of pandoro (next year). 🎄🤩
Edited: Your recipe for ‘crema al mascarpone’ looks delicious!
Great idea!!
Hello K , in region of Lazio obiouvsly Pandoro and Panettone are most popular ... but our tradition is Panpepato ( bread pepper sweet) and Pangiallo ( yellow bread sweet ) ...ciao e complimenti per la passione
Grazie!
I don't generally feel like I am a jealous person but I am finding that your channel is putting that to the test. First of all El Bulli baker WTF?!?! That sourdough starter???? Holy cow I've never seen anything so beautiful! And all of that before you even see the final pandoro which looks stunning. I am starting to think that this town may have to go on the post-pandemic list.
RIIIGHT?! I was freaking out inside when he pulled out that starter. My heart! So incredible. And he's such a nice guy, too -- in addition to being super super talented (obvi). Thanks for watching my Italian adventures!! :) :)
Today you can find artisanal pandoro or panettone in every bakery or pastry shop of Italy during Christmas time.
Here in brazil panettone is very popular, never heard about pandoro before.
We have pandoro in brazil too but with another name
@@BrunoOliveira-kl5sx How it’s called?
bauducco sells it under the name pandoro, but I have never seen it in the supermarkets before either.
Yes, same in America! It's possible to find panettone (but only in big cities like NYC, I think) ... but pandoro is unheard of. Super interesting that it's the same in Brazil!! You've got to try to get your hands on some pandoro (and eat with a cappuccino! Yumm)
I've actually never heard of pandoro and I'm a huge lover of Italian cuisine.
Ahh, I'm so glad I could introduce it to you!! It's sooo goooood
Ciao Katie, devi provare l'Ofella D'oro e il Pandoro di Perbellini a Verona, eccezionali!!! E io sono del Team Panettone!!
Most Americans don’t know their missing out on this addictive treat and it can be found at many if not most grocery stores in California during the holidays. I’m blaming you if they sell out of Pandoro before I get mine next Christmas. Lol
I'm just a trendsetter, what can I say ;)
A drop of Marsala in that cream wouldn't go amiss
#truth
At Christmas I stock up on pandoro (but I also love panettone) and then I have breakfast with them until they run out.
Panettone is the tipical Christmas cake from Milan and pandoro is from Verona , Veneto.
PANETTONE TODA LA VIDA!!!!
0:32 ohhh yes, maybe I saw them in Milan. But I'm not sure...
I had pandoro for the first time this Christmas. I liked it, the rest of the family not as much. I felt like a lemon sauce would have made a nice compliment to it. But what do i know.
"Now we add the vanilla" "Oh, you mean the powder?" *takes out an actual leaf "Wait, is that for displaying purposes?" *proceeds to scrape the leaf with a knife "Is he going to process that?" *Puts actual pulp and vanilla cloropyhll into the dough. Me: mindblown!
So true!
that's a vanilla bean, not a leaf :)
Solo i pessimi o taccagni pasticceri usano la polvere, la vaniglia che dovrebbero usare tutti è quella in baccelli.
Imnsho, Italy is FULL of incredible, seasonal treats such as pastiera for example.
SO MANY
The thing is, I think, that no one, not even Italians, understand just how many. I think you could make a 30 minute video just listing and showing them in seasonal order from January to December.
ok ok ok.. let me share another secret of this "secret".. I assume you had some gelato.. now.. if you look at the pandoro from above, it seems like a star.. now, cut it horizontaly and put gelato between every slice.. you can put vanilla gelato or any other kind you like.. and you can re-assemble it creating a christmas tree like.. go Pandoro!!
Gelato or even mascarpone
why not try nutella! pandoro + nutella + milk = perfect christmas breakfast!
@@guidoocchipinti8668 no la nutella è pesante eh.. poi durante le feste si ingrassa, i'll stick to my 500g of mascarpone on every fetta
I prefer pastry cream and a little bit of alchermes 👌 even tho mascarpone cream is more traditional
Noi lo facciamo con la panna ogni strato...
Fantastic!! I love it with fruit!! Greta video!!
Thanks for watching!! :) :)
How lucky are you with that bakery, sorry lab, in your town 😱 And that starter, wow!
I feel SO lucky to have Lula here -- I feel like a kid in Willy Wonka's factory whenever I go there :)
This is quality content.
pandoro + nutella is a great combo
Can I order strait from this baker? I would ship a Pandoro strait here to Indianapolis Indiana USA
Here in Brazil we have a HUGE seasonal panetone (and chocotone) industry during the holidays. Pandoro is starting to being popular here too, but it's really recent!
BTW: I wonder if Luca knows Barbara and Pablo back from his El Bulli days... My first contact in a professional kitchen was a couple of weeks in their restaurant Soeta
Ahh, I love that pandoro is starting to make its way to Brazil! And I love the small world that is haute cuisine!
2:09 this is SOOO true! while watching this video I was thinking "if no one mention this, I must write a comment about it". It's one of those incredibly simple and divisive things like "toilet paper rolls should be mounted with the paper near to/away from the wall".
Aaaand, as far as I know this division is cross-Italy, I mean, it's not that in the North they prefer one and in the South the other, ... the division runs in families. This is why we often have to buy both!
Lsat thing: the "canditi", (candied fruits)... many people really loathe them and if they buy Panettone they look for the no-candied-fruit variety
I love learning all the cultural quirks here. It's so great!
Delicious Pandoro. I've gotta try that sweet, golden cake. 😤😤😤
It's so good!
#TeamPandoro sempre e per sempre!😍E,più nello specifico,Team Melegatti!:-9
#TeamPandoro always and forever!😍And,more specifically,Team Melegatti!:-9
05:13 - 05:19 Well,then I guess it makes sense because I *am* from Verona!😉
Team Pandoro all the waaaaay
I don't think pandoro has ever met an American that loves it as much as you do :) :) :)
@@TheQKatie now you need Casanova italian take care you !
don't worry in italy have werewolf everywhere
Ahhh how many memories when I was a child they would let me shake the Pandoro which the sugars and me being an 8 year old I would swing that around like a heckling war bat an hit my dad with the sweetness
Here in south América we algo eat pan dulce
Ciao! You should add some marsala liqueur to your mascarpone cream. No water... And taste it on your fruit salad. Try it in your tiramisu. Enjoy!
sounds delicious!
Pandoro con nutella ❤
Is the consulate in Detroit closed?
I'm not sure! I think a lot of the consulates in America were talking about closing ... ma non lo so
Pandoro for life, ALSO pandoro + creme patissiere/sweet mascarpone for the ultimate win
I haven't watched til the end! my bad
try pandoro with nutella
Sounds AMAZING!
1 st thing that came to my mind!
@@TheQKatie even better mix mascarpone and nutella,slice up the pandoro horizontally in many layers and spread the mix between each layer recomposing it
I've been working in a pandoro industry for 5 years in Verona... now I'm 10kg more
hahahah you have the best job!
Team Panettone here!
Mix the sugar to be added at the end with cinnamon powder
Puoi mettere i sottotitoli in Italiano.
Brava!!!
Panettone is the best. ( I'm Italian)
team PANDORO!!!!!!!!!!
Wow look at that STARTER. Holy crap it was floating as a whole swirl in water! Also did I him add cocoa butter in pandoro? That's and interesting addition! :O
Right?! That starter is gorgeous. And yes, he adds cocoa butter to his pandoro!! It's soooo goooood
I've just seen Luca on Linea Verde, RAI1!!!
We watched it, too!
Tre Marie is best brand for panettone.
brava....👍
Cake? That’s more like a brioche with a bunch of stuff in it. Let’s face it, the brilliance of the panettone trend is a marketing marvel. Those things are shipped all over the world as early as October by the million. They are all arranged right by the window and cost nearly nothing. I guess it works, don’t really know why since at the end of the day it’s more or less a brioche with a bunch of stuff in it.
Panettone tutta la vita
💪💪💪
Pandoro Forever! :D
yah!!
I always wonder how pandoro is so little known around the world ...
Buoni 😋😋😋
I hope you find a nice recipe to share with us 🍀🍀🍀🍀🍀
I need to get some new kitchen equipment here in my Italian apartment before I can even think about making pandoro at home! I definitely need a mixer .... *fingers crossed*
@@TheQKatie Ibhope you get all your toys soon! 🙏🙏
Sweet heart ❤️
Panettone Le tre Marie Milan
The best pandoro Olivieri 1882
Let's not be racist. Panettone and Pandoro both work 🤣
LOL she definitely didn't like the Crema al Mascarpone
interessantissimo e bellissimo video, ma la mia mente distorta ormai dal virus non riesce a smettere di notare dettagli tipo: quella mascherina non serve assolutamente a una sega, ma tanto il pandoro viene cotto. Spero che che chi lavora i cibi venduti senza cottura non usi certa roba nel processo di produzione.
Vero
Team pandoro here
Woop woop!
I dolci natalizi italiani non sono solo il pandoro ed il panettone. Da noi in Sicilia, per esempio, tra gli altri, abbiamo la stella di Natale.
Pandoro isn’t much of a secret, It’s a Christmas staple in Italy.
Pan de oro porfavor
Heads up it is even better if you heat it up next to a fire
Team pandoro!!!!!
I love pandoro! but I actually eat it with savory items like prosciutto and cheese, using sliced pandoro to make little sandwiches...got the idea from La Cucina Italiana english website...not sure if it's traditional at all or not (perhaps sacrilegious?) but I think it's delicious!
Oh man I can't wait for Christmas to get here again so I can try that combo!
as an Italian I tell you it's a sacrilege, but the biggest sacrilege is to take an idea of an Italian dessert on an English site lol
@@orestelapestepeste2994 I’m pretty sure “La Cucina Italiana” is an Italian food site, not English. But it’s the English (as in the language) version where I get recipes since it’s the language I’m most comfortable with 😉
my granma is dead reading this :-(
try pandoro with nutella instead
I really don't get why you expect to find such a bakery only in the North of Italy.
You are right. This was so disappointing. She doesn't know south Italy, except Trani.
I. am.indan.this.all.new.for.me.thanks
the secret of...pulcinella...