Panettone: the Original MIlanese Recipe from Pasticceria Besuschio since 1845
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- Опубліковано 3 лис 2022
- Panettone is the most famous Italian Christmas sweet. Born in Milan in the Renaissance era, it is now a global trend with countless variations even outside of Italy. To discover the original recipe, we went back to one of the oldest patisseries in the country, owned by the Besuschio family since 1845. In the Abbiategrasso laboratory not only is the last active refractory oven dedicated to panettone in Lombardy, but few techniques have been invented changing the history of this great leavened product. Andrea and Giacomo Besuschio therefore preserve a memory and a concept of tradition, which makes their panettone recipe something literally definitive.
In collaboration with Infundo (ItaliaZuccheri) www.infundo.it/
0:41 1° Rinfresco lievito madre/1° Mothe yeast refreshment h6.30 am
Lievito madre/Mother yeast 1 kg
Farina forte/Strong flour (W340) 1 kg
Acqua/Water 460 g
Lievitazione/Leavening 3.5h
2° Rinfresco lievito madre/2° Mothe yeast refreshment h10.30 am
Lievito madre/Mother yeast 1 kg
Farina forte/Strong flour (W340) 1.2 kg
Acqua/Water 576 g
Lievitazione/Leavening 3.5h
3° Rinfresco lievito madre/3° Mothe yeast refreshment ore h14.30 (2.30 p)
Lievito madre/Mother yeast 1 kg
Farina forte/Strong flour (W340) 1.2 kg
Acqua/Water 576 g
Lievitazione/Leavening 3.5h
1:11 1° Impasto/1° dought 18.30 (6.30 pm)
Farina forte/Strong flour (W340) 4512 g
Zucchero vagliato fine INFUNDO/Fine sugar INFUNDO 1236 g
Acqua/Water 2252 g
Tuorlo d’uovo/Egg yolk 902 g
Burro/Butter 2024 g
Lievito madre/Mother yeast 1184 g
3:24 Prima lievitazione /First leavening 12h
4:05 2° Impasto ore 6.30 (6.30 am)
Farina forte/Strong flour (W340) 1125 g
Zucchero vagliato fine INFUNDO/Fine sugar INFUNDO 991 g
Sale/Salt 104 g
Tuorlo d’uovo/Egg yolk 902 g
Miele/Honey 115 g
Burro/Butter 1973
Pasta arancia/Orange paste 227 g
Bacche vaniglia/ Vanilla berries 4
7:53 Arancia candita/Candied orange peel 1665 g
Uvetta/Raisins 2215 g
Cedro candito/Candied orange peel 565 g
9:34 Pirlatura e lievitazione/Shaping and Leavening
Take a look at the pandoro recipe from Pasticceria Besuschio: • Il Pandoro: la ricetta...
All panettone from ItaliaSquisita: • Ricetta del panettone ...
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Ecco gli ingredienti del panettone della famiglia Besuschio, pronti a portare il vostro panettone a un altro livello?!// Here we are with the ingredients of the Besuschio family's panettone, ready to take your panettone to another level?!
INGREDIENTI/INGREDIENTS
x 20 panettoni
1° Rinfresco lievito madre/1° Mothe yeast refreshment h6.30 am
Lievito madre/Mother yeast 1 kg
Farina forte/Strong flour (W340) 1 kg
Acqua/Water 460 g
Lievitazione/Leavening 3.5h
2° Rinfresco lievito madre/2° Mothe yeast refreshment h10.30 am
Lievito madre/Mother yeast 1 kg
Farina forte/Strong flour (W340) 1.2 kg
Acqua/Water 576 g
Lievitazione/Leavening 3.5h
3° Rinfresco lievito madre/3° Mothe yeast refreshment ore h14.30 (2.30 p)
Lievito madre/Mother yeast 1 kg
Farina forte/Strong flour (W340) 1.2 kg
Acqua/Water 576 g
Lievitazione/Leavening 3.5h
1° Impasto/1° dought 18.30 (6.30 pm)
Farina forte/Strong flour (W340) 4512 g
Zucchero vagliato fine INFUNDO/Fine sugar INFUNDO 1236 g
Acqua/Water 2252 g
Tuorlo d’uovo/Egg yolk 902 g
Burro/Butter 2024 g
Lievito madre/Mother yeast 1184 g
2° Impasto ore 6.30
Farina forte/Strong flour (W340) 1125 g
Zucchero vagliato fine INFUNDO/Fine sugar INFUNDO 991 g
Sale/Salt 104 g
Tuorlo d’uovo/Egg yolk 902 g
Miele/Honey 115 g
Burro/Butter 1973
Pasta arancia/Orange paste 227 g
Bacche vaniglia/ Vanilla berries 4
Uvetta/Raisins 2215 g
Arancia candita/Candied orange peel 1665 g
Cedro candito/Candied orange peel 565 g
Muito obrigada , Deus abençoe a sua linda família
Bravo quel alcool del panettone du Rhum SVP ?
Buongiorno, le dosi indicate per quanti panettoni sono ? Grazie per la risposta. Cordialmente
@@simonestefanini7220 20 panettoni👋
@@italiasquisita grazie mille, si bastava aspettare la fine della video ricetta … e contare i panettoni 😂🤩. Grazie per la risposta, buona giornata
17:31 Momento bellissimo tra padre e figlio. Il figlio orgoglioso del suo lavoro e del proprio padre, che cerca il suo consenso. Commovente! Bravi!
Meraviglia! Salut dalla Australia
Thank you Andrea and Giacomo. Love your professionalism and heritage. Спасибо, в этом году пеку вши панеттоне.
After I watched this video, wanted to try it myself, watched this at least 20 times to absorb as much information as possible, read a lot about sourdough starter and Lievito di Madre, also I used to work at an italian bakery, so I've got some understanding of traditional panettone. The most time consuming was definitely the starter, creating a LM from scratch is not an easy task, but after some fails and around 12 days, finally got a nice and active starter. Feeding it once a day is not much work, but quickly realized that making a panettone in a proper way is really though. As it is complex and difficult, I did not want to make 1 or 2, so I attended to make 5, so that is where my crazy journey started.
So after the 3 refreshments, which has to be at least 3.5-4 hours apart, had to schedule my next day, the description gives a decent time frame to start the 1st refreshment around 6 am. I managed to wake up around 10 am, was already slightly behind. I have cheated a bit with the 2nd refresh, just waited a bit less than 3 hours but at around 9pm I had a LM ready to use. So the 1st dought does not seem to be a big of a challenge, but having a home stand mixer with a maximum capacity of around 1.5 kg, set some challenges, so had to do twice. Keep in mind, it was my absolute first attend to make any complex baking stuff, so I took the time to make sure everything goes smoothly, then by after 10 pm, I had a dough for bulk fermentation for 12 hours. It was a significant step as if does not triple or quadruple by next day, your starter is rubbish. Well, mine did not raise that much after 12 hours, but it definitely showed some activity, I gave it another few hours. It is winter time and the temperature in the kitchen is around 21 C, I stored in the turned off oven, but still below 27 C for sure. Anyway after 15 hours of rest, it raised nicely which was a huge relief as I bought a proper italian manitoba flour, definitely did not want to throw away.
So around 2 pm I could start the 2nd dought and sometimes good news comes with bad news, after raise, realised that my stand mixer is definitely unable to handle that amount, even if I do half of it at a time, so I had to separate further, means everything you need to do with the 2nd dought, I had to do it 4 times. Luckily it is footbal World Cup at this time so kind of not bored when need to knead 4-5 minutes between each new ingredients.
Fast forward to 10 pm I had 4 and almost a half panettone. I wanted to make 5 but I assume my starter was not strong enough, so the given recipe, which I understand was for 20 panettones, as shown in the video -yes I have counted them frame by frame-, is for a really strong starter. Anyway I made one of them a bit larger. So it is around 10 pm, dead tired but got to leave them rest for 6 hours. The dilemma is, as I already assumed that my starter was not super strong, I had a concern that at some point it become over fermented and collapses, also there is no way I am gonna wake up 4 in the morning, so decided to stay awake and checking the raise at every hour. Luckily it was rasing but very slowly and around 4.30 raised enough to call it ready to bake. I have a regular electric oven with main options of bottom, bottom-top and fan heating, what made me puzzling which one could be the closest to a traditional bakery oven, well none of them. My plan was to start with the bottom one to avoid to burn the top, then after 40 min switch to bottom-top and if need a bit of coloring to the top, I throw the fan heater to the game. That was the theory...
So as the bottom heating was doing it's job, after 35 minutes I smelled something that was similar to burning, the bottom was burning, so I quickly switched to bottom-top but that does not stop the bottom heating, so reduced the temperature a bit and I was switching between bottom-top and fan heat. After around 1 hour of total baking, the core temp was around 95 C so I was happy that with minimal burning I was able to achieve something that was in the video. To be fair because of the flour, the dough consistency was also very similar what we seen in the video, it was soft, extremely elastic and hydrated, yet not sticky. So I was really happy with the dough.
Back to the bake, keep in mind that, this is the point when you need to act very quickly, after 2 minutes you took it out from the oven, you got to hang it upside down, otherwise will collapse. It is almost 6 in the morning, my brain was just working on the bare minimum and obviously do not have a sophisticated hanging thingy, so I have decided to use chopsticks and place them between some chairs. The technique worked, but the timing I was achieving it, did not. Unfortunately after the temp check, cutting the paper at the bottom and piercing through carefully, the others started to collapse. So I guess taking out one by one would have been the right decision here, but at least I could go to sleep. It was around 6 am.
Woke up late, of course, checking on them, I had a nightmare that they will fall apart and I have to eat up from my kitchen floor, but luckily that was not the case. When I have cut it half, oh boy, it is pure beauty, it is airy, fluffy, soft, fragrant - I have made the candied orange and lemon peel by myself, so I was hoping if nothing else, at least those will be great,- but it was amazing, just can't stop eating it, yeah the bottom is a bit burned, the top more dark as it supposed to be, some part in the very middle is slightly undercooked, but I made them, the dedication and persistent is the real reward here, so thank you Italia Squisita it was an excellent experience, probably never going to do again, but it was fun.
I can't imagine the effort to make these. Well done!
"Probably never gonna do it again but it was fun" 🤣🤣😅 I understand brother haha... the best take away has to be the lievito madre. With learning to maintain one, you can bake anything rich in fats and the starter wont spoil or give your breads a sourdough taste
yo
u are my hero sir
@@niclebowski9214 Thanks, much appreciated
Great read, I've made panettone a few times. It's so hard
le due grandi tradizioni milanesi: il panettone e la testa in giu'.
Stupendo
Mi ha fatto ridere.
Genio
Ahahahahahahahahh
un'azienda fondata nel 1845 sicuramente era in montagna negli anni giusti.
As a viewer from the US I always appreciate your quality English captions.
It's a Google/UA-cam computer program, that automatically translates any language.
Marvelous panettones! This is one of the greatest culinary gifts brought to Brazil from Italian immigrants. And I totally agree that the traditional fruit one is the absolute best.
As famílias Visconti e Bauducco, acredito foram as pioneiras na fabricação, em escala industrial, dos panetones de Natal.
Thank you for sharing your knowledge and skill. In today's world it is hard to imagine a product that takes quite so much time and effort to produce, but my goodness, a panettone is worth it! I can't imagine anything better than visiting you in your beautiful bakery!
Italia squisita sito migliore del mondo
As a professional baker in NYC, the pannaton' (as we call it here) is the final boss of sweet breads that I challenge my students to make. If they can't transport me to Italy with a slice of their Pannatone, they don't pass!
😄👏👏👏👏👏👏
Give us your recipe please so we can also taste a bite of Italy
ok, but it's spelled P A N E T T O N E
Grazie Italia per il panettone!!! È il meglior regalo che gli italiani inmigranti in Perù ci hanno regalato. In Perù, natale senza panettone non è natale. Grazie mille! 😋🙌
Italia squisita really never misses.
I know! If it didn't exist we'd have to invent it...
Even though I can't understand, much Italian, I can feel the passion. I wish I was born in 1845 in italy so I could make a panettone just like you guys. What a great family tradition. It goes to show the marvellous construction of some of the old ovens. Still working today.......
thanks, next time try Eng captions, we provide them on every video
You'd be dead now
Dice el señor de Italia Squisita, que use los botones de Eng captions, para que la computadora le traduzca lo que ellos dicen. Pero no estoy segura si los traducirán al español
Uno buono panettone è sempre un capolavoro... È une degli raggione que me piace molto questa época dell´anno...
Before I ever knew the magic of Panettone, I would see mounds of boxes at my neighborhood Italian grocery but it never appealed to me. It was only after I saw a well-known journalist grab a bunch that I started thinking “ it can’t be that bad “ … the rest, as they say, is history. I have to control myself but luckily they’re not always available. It may look like an innocent fruit/raisin bread but it is just from another world good. Do not ignore a Panettone !
La mia mamma, cresciuta ad Abbiategrasso, mi ha sempre parlato di questa pasticceria come se fosse un motivo d'orgoglio per le persone della città. Ora che lei non c'è più e sento parlare di questa pasticceria, mi si riempiono gli occhi di lacrime.....di emozione, di tristezza..di gioia.... un complimenti a tutti e ci vediamo alla prossima colazione!
Uau. . . 😭❤❤❤
Infatti. E i panettoni sono buonissimi
Quando ogni artigiano produce un qualsiasi prodotto con amore e rispetto per la vita, il risultato non potrà che essere questo. Un peccato che non arrivino nella mia città (Catanzaro). A giudicare dal video, ne immagino il gusto buono e tradizionale. Anch'io, da sempre, prediligo il panettone (o pandoro) classico, e non quelli alle creme che, seppur ottimi, non interpretano il Natale vissuto a ridosso della mia infanzia, anni '60. Complimenti alla Famiglia Besuschio!👏👏👏
Desde Argentina,tremenda técnica la que mostraron, muchas gracias
Ciao a tutti. Sebbene in Australia da 20 anni non posso dimenticare i panettoni che andavo a comprare da Besuschio fin dal '73. Non credo si possa fare meglio di così. Bravissimi !!
Perfection. And I can see the time, +100 years passing the craft from one generation to the next one. Amazing ! ❤
Voi siete un perfetto esempio di ECCELLENZA ITALIANA , esprimete perfettamente tutta la passione, tradizione e conoscenza che avete 👏👏👏 👏👏👏👏👏👏👏👏
Loved every second of this video. For the process, for the father and son, so beautiful.
Excelente video. Un placer ver a padre e hijo disfrutando de la magia y esa tradición.
Muchísimas gracias por compartir esta receta y proceso familiar!!!
My family is from Calabria and I took my Dad there to meet our relatives for his 90th birthday. Wonderful place. So complicated to make this, but fun to watch.
Nato a Milano. Giunti all’Anno Domini 2022, vedere questa passione, cura, dedizione nel mantenere vivo il nostro panettone classico mi riempie di orgoglio e gratitudine. Da pelle d’oca. Ordinerò per questo Natale. Bravissimi! ❤
Maravilhoso! Parabéns. Uma delícia da Itália para o mundo . 🇧🇷 e 🇮🇹 ❤
I loved the father and son dynamic here.
Saluti dal Messico!!!! Mi avete fatto piangere dall'amore che avete verso il vostro lavoro. Più che un semplice panettone, più che una semplice ricetta, è un'oda al buon gusto, alla tradizione, alle radici, alla passione verso il cibo che proiettate amorosamente in questo video. Mi sono molto emozionato. L'anno prossimo verrò in Italia e perché no? Una fermata sarà Abbiategrasso, in cui ci sono stato 10 anni fa. Ma questa volta vengo a trovarvi ad ottobre. Non dimenticatevi di me. Abbracci!!! Raffa
Assoluta eccellenza!! E... che bello vedere la tradizione che passa da padre in figlio. 👏👏👏👏
A great video of my favorite Christmas treat and my most favorite Italian city, Milano. Two handsome men as well. It doesn’t get better.
Un piacevole momento di storia della tradizione gastronomica italiana. Un assaggio della mia infanzia!
What a beautiful process, made with such care and love! Grazie!!
Se nota la pasión que ponen en tan hermosa tarea.
Increíble la miga , se ve irresistible y dan muchas ganas de probarlo 👌😉
Mi respeto y felicitaciones por mantenerlo por tantas generaciones 👏
Saludos 👋 🇦🇷
State of the art panettone based on a long experience . Wonderful tradition . The best the land can produce !!!.
C'è sicuramente un'arte, una scienza, una tradizione e una passione per fare ottimi dolci e pane. Il risultato finale vale il tempo e lo sforzo dedicati al prodotto. Saluti! ✌️
La risposta a chi si chiede come mai il panettone artigianale costi così tanto al kg. C'è una preparazione incredibile dietro, giorni di lavoro e maestria.
generalmente chi solleva polemiche sterili sul costo di alimenti artigianali, è perché proprio ignora tutto ciò che c'è dietro, e non è stato educato a sufficienza sul riconoscere la differenza tra un prodotti di altissima qualità e di un prodotto industriale fatto con le logiche della grande distribuzione, purtroppo.
Burro fresco
Uova fresche
Canditi di qualità
Vaniglia in baccelli
Bastano questi, senza contare tutto il lavoro!!
@@DurginPaintForgeMiniatures o semplicemente perchè la gente pretende di pagare tutto poco o un cazzo, quindi se spende 5€ per una spugna della Bauli allora anche un prodotto artigianale non deve scostarsi troppo da quella cifra.
Il metodo di preparazione è la stessa di quelli commerciali , per quelli artigianali si paga il nome di chi li fa a prescindere .
non costa nulla se lo confronti per essempio con un panetone cipriani che trovi in supermercato e paghi solo per il nome 40 euro per un panettone medio-buono
Such a beautiful relationship. It's a pleasure to see your work. Thank you.
Beautiful to see the art of making this delicious treat and to see it being passed down from father to son!❤
Amo la gastronomía italiana...es la mejor del mundo, hermoso e inspirador video... gracias desde Argentina
Adoro il panettone e quella ricetta è la più buona del mondo, grazie
Here is my home adaptation of this amazing recipe. The final result is easily the best panettone I've ever had. I can't even compare it to any store-bought versions. Thank you, Besuschio family and Italia Squisita, for sharing this recipe with the world!
But a couple of observations first.
One, my biggest challenge was to mix the dough well and long enough to develop the gluten strands as seen in the video. Don't attempt to mix dough for more than two panettones at once - your mixer simply won't be able to. Even for two panettones, I had to help my mixer by taking the dough out from time to time and doing a few slap-and-folds on the countertop to distribute the ingredients well and increase the dough's elasticity.
Two, a countertop proofer is essential for dialing in the fermentation and final proofing temperatures as they do in the Besuschio bakery. Without a proofer, your rising times may be very different, with a corresponding change in the taste and texture of the final product as the wild yeasts develop at a different rate than in the original recipe.
Which brings me to my final observation: you will need an active sourdough starter that you've fed for two or three days with the flour you'll be using for the panettone.
Okay, here is the recipe, with my notes. This makes two panettones.
Day 1:
8:30 pm
Make the starter. Mix:
100 g bread flour
46 g water
20 g 100%-hydration sourdough starter (previously accustomed to the bread flour for three daily feedings)
Leave at room temperature overnight. The starter should have doubled in volume and look very active.
6:30 am
Mix the levain:
100 g starter (discard the rest)
100 g bread flour
46 g water
Ferment 3.5-4 hours at 80 F degrees. The levain should be very active.
10:30 am
Mix:
100 g levain (discard the rest)
120 g bread flour
57 g water
Ferment 3.5-4 hours at 80 degrees. The levain should be very active.
2:30 pm
Mix:
100 g levain (discard the rest)
120 g bread flour
57 g water
Ferment 3.5-4 hours at 80 degrees. The levain should be very active and triple in volume. Also take the butter (see below) out of the fridge and let it come to room temperature.
6:30 pm
Mix the first dough:
118 g levain (discard the rest)
451 g bread flour
123 g fine sugar
225 g water
45 g egg yolks (about 2-3 eggs)
Mix on low speed until everything is mixed, then increase to medium (#5 on KitchenAid Mixer) and mix until gluten is well developed, about 12 more mins. The mixer will get warm, but keep going, scraping down the sides from time to time. You can also do some slap-and-folds on the countertop from time to time. Keep an eye on the mixer, because it will wander off the countertop at that speed. Add:
45 g egg yolk (about 2-3 eggs)
202 g softened butter
Mix on medium speed until everything is incorporated. Turn the dough out of the bowl and do a few slap-and-folds until the dough tightens and feels more elastic.
Cover and ferment for 12 hours at 80 degrees, until tripled in volume. The dough should rise almost to the top of the mixer bowl.
Prepare the orange paste, and take butter out of the fridge to bring to room temperature. See butter quantities below.
Orange paste recipe: www.lievitonaturale.org/pasta_arancia.php
Day 2:
6:30 am
Punch down and fold the dough a few times in the mixer bowl. Add:
112 g bread flour
Knead for 2 mins on low, and then switch to medium for about 7 mins, until gluten is well developed and the dough is stretchy, taffy-like, and passes the windowpane test.
Add:
Seeds scraped from half of one vanilla bean pod, mixed into:
99 g fine sugar
Mix on medium-low speed for a couple more minutes to incorporate.
Add:
11 g honey
22 g orange paste
Mix on medium-low speed until well mixed and all sugar is absorbed. Add:
10 g salt
Continue to mix. Add:
90 g egg yolk
Continue to mix. Add
197 g softened butter
Continue to mix until the butter is incorporated. Add the fruit and turn the dough out of the mixer bowl and onto the countertop:
56 g orange peel (this is less than the original recipe, but the quantities are up to you)
56 g citron peel
110 g Turkish raisins (less than the original recipe)
Slap and fold until the fruit is well distributed.
Put the dough back into the bowl, cover, and let it rest for 20 minutes. Divide into two (each should weigh around 915-945 g) and pre-shape into rounds. Don’t use flour while handling the dough.
Let the dough rest for another 20 minutes. Shape (without extra flour) and place into the panettone forms.
Let them proof for about 6 hours at 86 F, lightly covered in a humid environment (use a water plate in the proofer). They should rise to the top of the forms.
Around 2 pm
Preheat the oven to 350 F.
Prepare four wooden skewers by sharpening their points, either with a pencil sharpener or with a knife. Also set up four chairs to hold the skewers with the panettones when they come out of the oven.
Carefully take the panettones out of the proofer and let them rest for 10 minutes on the countertop to develop a skin on top. Cross-cut the top (1/2 inch deep) and put a piece of butter in the middle.
Slide the forms onto a baking sheet. Move the sheet with the panettones into the oven, and bake for 50 minutes. The inside temperature should reach around 203 F.
Immediately skewer and hang upside down to cool completely.
Чудесная работа! 🙏Процветания! Храни Вас Бог по молитвам Девы Марии! 🙏🙇♀️
Delicioso pero más hermoso ver el amor y respeto en la elaboración y tradición . Saludos desde 🇨🇷 Costa Rica
Quanto amore per il palato ... grazie di gusto !
Grazie molto d'un americano di una familia originata in Milano e Como fa 150 anni. La lingua non ha continuata, ma il cibo, si.
beautiful and delicious 😋 😋,my favorite ,thanks for
incredible video .Happy Easter to you and your family.
🙏🙏🙏🙏🙏❤❤
Complimenti! Strepitoso vedere insieme un padre ed un figlio accomunati da questa gran passione! Bravi davvero. Sono certa che il vostro panettone ha veramente una marcia in più
Il panettone è il mio dolce preferito e ho adorato questo video. Per insegnare la ricetta originale, con prodotti di qualità. Potrei mangiarne uno intero. Grazie mille!!! Txema.
Deliciousness, and a work of art. A marvelous gift from Italia to the World.
Such a beautiful video. God bless you both and your families and keep this amazing tradition
Ciao desde Peru, Sudamérica. Nosotros amamos el Panettone y lo comemos todos en Natale. No puede faltar en la cena de Natale y forma parte de nuestra tradición heredada de Italia. Los panettones de Italia son los mejores!
Grazie mille!
Yo quiero comer uno de esos, ojalá vendan transatlántico porque yo vivo al otro lado del mundo. Saludos Cordiales Desde El Puerto De Tampico Tamaulipas México.🤩😁😍😋🗺️
I feel kind of sad if it’s Christmas and we don’t have a panettone to share. Although my mother comes from a Japanese family, I grew up in Brazil watching her, my aunties and grandmother gifting each other Panettones by the end of the year… they were even wrapped as proper gifts 🎁 my mom is 80 years old and she still gives them to some neighbours, family and to people who she would like to thank for being nice to her … now my sister and I do the same … that’s why for me a panettone is much more than a “type of cake” ❤ memories ❤
Esto es una Obra de Arte, amo al Panettone
With all the care and love that goes into those beautiful panettone, they must taste truly exquisite. Thank you for a wonderful video ❤
Gracias...no solo han dado una clase de historia gastronómica en cuanto al tema, sino que la a fusión de cuatro generaciones da el sustento perfecto para que el producto final sea exquisito, no solo en sabores sino también en amores. Exitos. Abrazos de un nieto de napolitanos ,desde el Río de la Plata en Montevideo Uruguay 🇺🇾
La modestia e la professionalità di 2 Professionisti con un prodotto che non ha eguali al Mondo. Da notare la passione dei 2 Chef e la sapienza nella miscelazione degli ingredienti.
Bellissimo. Grazie mille per aver condiviso la tua ricetta di famiglia.
Che spettacolo... Siete un valore inestimabile dell Italia per Bene... Ovvero quell'1% che rende il nostro paese unico in tutto il mondo...
Thank you gentlemen for a wonderful presentation!
Un piacere ed un onore guardarvi. Il panettone classico rimane insuperabile 🙏🙏🙏
Dove lo posso compare in Canada. L’acquolina in bocca.
Ottima ricetta. Hanno fatto degli ottimi panettoni. Grazie mille! Saluti dalla Russia❤
It is a pleasant surprise to find out how these artisans make the wonderful treat with such care and expertise. Beautiful tradition!
NEVER SEEING
THIS KIND OF BREAD
LOOK'S DELICIOUS
IT TAKE LOT PATIENCE AND LONG HOURS
TO BAKE
BRAVO GREAT JOB
AND GOOD VIDEO 👍
CHEERS FROM CALIFORNIA U.S.A
Un candito di qualità fa la differenza, chi li odia probabilmente è rimasto deluso/schifato da canditi di panettoni commerciali da pochi euro.
La differenza la si evince anche in altri prodotti, come ad esempio i cannoli siciliani
Vero. Provare x credere la ricetta d montersino x farli a casa (i canditi)... Quelli scrausi commerciali hanno praticamente zucchero e basta. Quelli fatti bene mantengono l aroma e il gusto delle arance
Due to the thousands of Italian immigrants coming to Brazil during the 19th century, panettone became a traditional Christmas sweet here. Every year, millions of panettones are sold in supermarkets, bakeries, chocolate shops, etc. My favorite one is the stuffed with dulce de leche.
Splendido...io faccio fatica a capire perchè si debba mappazzonare un prodotto spettacolare come quello con creme assurde che lo trasformano in un dolce indigeribile.
Sarò vecchio ma quando da un video senti arrivare il profumo di un panettone vuol dire che lo devi lasciare così e non toccarlo più...😉
Amen
le vari9anti sono belle da vedere ma l'originale non si batte, ciò nondimeno su tre o quattro panettoni che in media consumiamo a Natale almeno uno è al cioccolato
Qui in brasile fanno panettoni orribili, pieni di creme dolcissime e sproporzionate. Siccome non capiscono che gli aromi del panettone si sviluppano con una lunga lavorazione, fanno un pane dolce e poi ci aggiungono "l`essenza di panettone" un prodotto artificiale che dona l´aroma caratteristico.
Ma la cosa piú ridicola, é che dicono che i loro sono migliori!!!
Bravo, bravo, bravo! God bless!
Amo il panettone, è il mio dolce preferito da sempre, ma questo va oltre. Altissimo livello di qualità, di ingredienti, di lavoro da artigiani e di tradizione! Complimenti, ragazzi! Spero che io possa assagiare il vostro panettone un giorno in vita mia! Tanti saluti dal Brasile!
I’m sure one can taste the love these passionate artisans put into their creations. Bravi!
Vdd são verdadeiros artesãos.
Molto grazie, la ricetta é perfetta!
È un panettone de massa delicatta i con la humitá perffecta per mangiare doppo la cottura i trovare una bevanda troppo calda i profumatta come un café. Belissimo, ragazzi! grazie!
This is absolutely wonderful! Thank you so much for sharing your process!
Tradition is master! Beautiful !❤
Favoloso,tanto lavoro e tanta conoscenza, complimenti,questo è un panettone. Devo provard a farlo,ci vorranno tante prove,ma ci riuscirò,magari non cosi ,ma uscirà.
Quanta passione e professionalità!
Bravissimi
Grazie
Boa tarde 🌻🇧🇷 Lindo trabalho, inspirou muito! Competência, seriedade, qualidade... resultaram em um produto de alto nível!
Watching this made me cry. Oh how much I love panettone. Many many thanks for this marvelous UA-cam. I hope I can find this very special panettone. Wonderful, wonderful.
I love Panettone, and look forward to it every Christmas season, it is like angels bread. So much work goes into making this angels bread. Delicious!! Thank you for the video.
I never heard of Pannetone until about 10 years ago when seeing it around Christmas at Costco 🤭 I tried it out of curiosity and instantly fell in love with the soft texture and delicious, fruity flavors.
Now, I look forward to the holiday season because it means Pannetone will be available!
Grazie mille cari amici. Mi zono molto emozionatta per il suo lavoro e la passione verso il cibo Che prosettate.
Perfetto esempio di amore tra padre e figlio. Sei brabi ragazzi 👏👏👏👏👏👏👏👏❤️❤️❤️❤️❤️❤️❤️
Loved watching how much harmony between father & son.
Gracias por mostrar el proceso muy preciso.Saludos desde Argentina.
Video tra i piu' belli pubblicati fino ad ora. Complimenti!
Exquisite craft work executed with care and love. Wonderful.
È un piacere vedervi lavorare così....mio padre fornaio aveva un forno come il vostro ma negli anni 70 lo demolì per fare posto ad un forno più moderno e funzionale, proverò la vostra ricetta anche se ora il forno non l'ho più,sono però un'appassionata dei grandi lievitati e li faccio a casa.Complimenti ancora
Thank you for sharing and for the recipe as well! Awesome process!
Lindo de se ver, fabuloso. Graça a Internet hoje ela nos mostra o mundo com comidas deliciosas, tradições passadas e uma sensação de que a culinária é gigante. Oh vontade de experimentar esse belíssimo panetone. Sucesso aos irmãos e lindo em compartilhar essa mágica receita.
Yummy 🤤 so beautiful process
The way the butter acts and the beauty of fermentation is amazing! Imagine it baked and with an expresso or a cappuccino ^^
ma che bello! adoro vedere la lavorazione del panettone 👏👍 tradizione ed eccellenza Italiana!🇮🇹 complimenti 👍
❤Absolutely Beautiful and tasty cake❤.The wonderful of the world to tast it❤.
What a wonderful video performance. Congratulations to both chefs, such passion and so generously shared with the community. Bravo bravissimo
Watched this video many times and enjoyed everytime. Thank you for sharing.
My most favorite dessert. Thank you for sharing.
Bellissimo video complimenti e bellissimo il laboratorio bravi
Panettone is one of my biggest culinary loves. I realy enjoyed watching the love labor of making this wonderful thing. Thank you!
Very well presented, thank you. We have panettone every year for Christmas. A special treat that we adore!
Absolutely beutiful. Thank you so much for sharing.
In Peru we love Panettone in Chritsmast thank you bellisima ! Your machine and fine products i was in Milan many years ago We love ITALY Firenze , Roma and Milano precioso legado de ITALIA FROM PERU💝🌈🎍
amazing process! I bet they taste really delicious!! Love it!