The Problem with Panettone (and a possible solution)
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- Опубліковано 20 гру 2023
- #panettone #christmas #italianfood
We've been on the hunt for our favorite Christmas treat: panettone! Turns out, it's a lot harder to find a good panettone where we live, and we bet many other people face the same problem.
In this video, we're sharing some reasons why you might want to skip panettone (even though we love it more than life itself!) and instead try an alternative (and easy to make) Italian Christmas cake. But before we can recommend it, we need to see if this other dessert stacks up to a store-bought panettone...
We'll be back with another video after Christmas 🎄 In the meantime, happy holidays and buon appetito to you all!
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Buon natale and happy holidays to you all! Since we won't be back with another video until after Christmas, let us know in the comments what you'll be cooking and eating over the holidays!
Merry Christmas!! Piper says hi!!
Just a couple of us, so
Christmas Eve:
Shrimp with pistachio, saffron and bread crumbs
Linguini with clams
Stuffed calamari with raisins and pine nuts
Cardone frittata
Scarola pie
Orange salad
Cuccidati
Struffoli
Day:
Salume
Scripelle ‘mbusse
Porchetta
Cime de rabe
And I forget what else😂
Christmas Eve seems like a lot but it’s not a sit down dinner, we graze.
Buon Natale
Yet another reason I live here. Italia that is... Already bought and opened the Pandoro and the Modenese Pane di Natale. Buon Natale e Buonanno a voi!
We are going to eat smoked salmon, arrosto with potatoes and apfelstrudel. Plus a bunch of great Swiss cheese.
Merry 🎄 Christmas Eva and Harper!! God Bless you both!❤💚
A tip from a lifelong panettone eater. Before eating it, keep it about half an hour near a heat source (especially if the panettone has been stored in a cool place or environment for some time, or if it has just been purchased and brought home), so that the butter contained inside can soften and make the whole panettone soften in this way, which can then better release all its aroma and all its fragrance.
PS: And after eating some slices, to prevent the panettone from drying out and losing its softness, always keep it in its plastic bag, in its packaging, and don't leave it open somewhere, on some table (as I have unfortunately seen done somewhere). Otherwise, the panettone will dry out and lose its softness and fragrance.
Like your tip re room temperature. Have never eaten Pannetone unless it was toasted and buttered...don't know if that is the correct way or not.
@lyndaplancarte4895 toasting panettone is not so unusual and can help bring out the flavors when is a "commercial" panettone as the one Eva and Arpher bought but I did never put extra butter after toasting it. Maybe it's worth a try :)
@@Jorunaletto my Grandmother was from Northern Italy and loved Pannatone...I guess easy for her to eat as she didn't have teeth!! She never sliced it thick, more like 1/2 inch thick slices...but always toasted it and we had it with coffee or tea. I still have it that way although she passed in 1970.
Superb suggestions!
Everything you said is so true, great advice!
I swear, Eva's looks of strained patience gives me energy.
On the other hand, it gives me the creeps.
I thought the same thing I thought it was just me
I'm surprised nothing was thrown. 🤣
And I'll wager her skill with the English language is far superior to her husband's with Italian
this notification made me think it was sunday for like 10 mins
In Brazil, panettone is basically a Christmas staple. You usually can find it in any grocery store throughout the country between October and February, and many bakeries will have their own, locally-made ones. Of course, that is probably because Brazil has some 30 million people with Italian descent, the largest Italian diaspora in the world. We also have more gourmet panettones, specially "Brazilianized" ones, such as those with Brazil nuts, maracuja (passion fruit) filling, brigadeiro filling, etc.
And is it good?
Those Brazilianized ones sound intriguing. Here in Italy there are some with pistachio, classic chocolate or even limoncello filling. Obviously artisanal ones will be even better
@@ReaperOfSouls83 As a Brazilian who lives in Italy I can say that Brazilian panettone is very similar to the Italian one as long as you go for a relatively good one. In Brazil there are also very low budget options that are not as good, but if you compare at fixed price the quality in Brazil is quite good. On the other hand, in Italy there are some premium panettoni that are better than anything you can get anywhere else (as it goes for most traditional Italian food).
Brazil also has the chocolate version (chocolate instead of raisins) which I've never seen in Italy, I particularly don't like the chocolate version but a lot of people are crazy about it.
@@ArielTheStriker thank you Ariel very nice. Good then, let's enjoy a good panettone with our families wherever we are all over the world 🌍
@@ReaperOfSouls83 Yeah, as he said above, we also have chocolate panettone that replaces the candied fruit for chocolate chips. We call them chocottone.
Brazil has many high-end panettones, specially from famous brands such as CacauShow and Kopenhaggen. Also, the more "homemade"-like ones from the bakery down the street (the one close to my home makes a pretty good one, without chemical additives, so it lasts just a few days, but tastes better than industrialized ones).
That is the most smooth and supple dough I have ever seen.
The word Eva was looking for was "scrupulous", but scrumptious works too! 😂
Merry Christmas Harper and Eva!
I was thinking maybe she was trying to say “generous” buttering of the Panatone Pan.
Or, I was thinking, maybe "generous/ generously" or "thorough/ thoroughly".
I thought that "sumptuous" might have worked.
Bro you don't even seem to know what "scrupulous" means. XD
Bro you don't even seem to know what "scrupulous" means. XD
This recipe and technique made me smile.
It made me think that perhaps someone was making it, and a couple of friends came by, so the cook added more flour and eggs and milk and thought OK I've got enough now. Then a few more guests arrived and the recipe had to be enlarged one more time. lol
Helpful tip: when removing the butter from the wrapper, save the wrapper as it can be used to grease the baking pan.❤
14:52 I think you could upgrade this cake-not cake with putting filling all over the dough. So with every bite you get some dough and some filling. Like Slovenian potica :) I’m definitely combining this two recipes this year 😊
Back in my home town of Columbus , Ohio we have an Italian supermarket that brings in all of the Italian Christmas goodies as well as most everything from Italy. Loved shopping there even though I am Greek. I still shopped the Greek markets there as well.
Wishing Both of you and your families a very Merry Christmas! Good health and happiness for the New Year!
How cool!
Una facia , una razza 😊
“Happy Christmas to All and to All a Good Night”
In Greece they sell panettone all year round, not just at Christmas. No idea why 🤷
Carfanias?
There IS NO problem with Pannetone except when you don’t have it!!!! Christmas without it is not Christmas, as far as desserts go. MY ALL TIME FAVORITE Im ADDICTED TO! That’s one heck of a recipe you have there bit I’m willing to give it a go if it I know it will come out as good as yours. I’m happy with raisins, chocolate, cherry, even plain, don’t need all those other extras. I just want to conquer the recipe, even hanging it upside down. I’ve already polished off one given to me and there’s two more waiting behind that. Great breakfast treat with cafe’. The texture is heavenly, the flavor amazing. Eva, you always make cooking look like a work of art! Wish me luck! Merry Christmas!!
New local Pasticceria near my son’s house opened by two young people a couple years ago. This is the 2nd year we have ordered our Panettone from them and are not disappointed. I would never eat a Panettone from the supermarket, just incomparable. We bought 7, 6 classic and 1 with Pistachio cream. They are €28 each this year and worth every centesimo. Happy Christmas to all!
As someone from Mantua, I can only consider this video the first step towards the conquest of the world by the Anello di Monaco!!!!
A bit of history: the recipe was invented in 1798 by Adolf Putscher, a Swiss pastry chef (coming from the canton of Grisons) who had moved to Mantua a few years earlier and it was probaly inspired by the Gugelhupf.
The name "Anello di Monaco" was invented probably by the citizen of Mantua who believed the cake came from the city of Monaco di Baviera (Munich)
It looks delicious!
Thanks for a fine job in philology ! Monaco as the latin version for Munich, is such a typical processing of proper names, definitely the most probable one 😊!
And that's how traditions travel along... Merry Xmas !
Ciao Eva, tanti auguri di Buon Natale! Grazie per i tuoi video e le ricette super interessanti. Thank you Harper for your work and cinematography. ❤
My son and I just moved back to Italy after 5 years away and we just started watching your video and then we started woofing down our panettone pre-xmas. Only 4.99 for panettone di Verona! We were paying 100$ for it to be shipped to us in Costa Rica. Ah, heaven. And sugar.
I'm buying the Madi Gran Panettone here in the SF Bay Area at under $10 from Costco. It's nice and quite tasty for breakfast with a cup of coffee. I had more expensive ones but this is good enough for me. It is very similar to Austrian brioche-style bakes such as Germstriezel or Germgugelhupf. Oh, and expiration date on the panettone is July 2024.
Agree. In the Bay Area tons of Panettone everywhere. Lots of varieties to choose from around $13 dollars US. Never had a bad or dry one.
I make the Tuscan Coffee Cake recipe that is found on the King Arthur baking site. It isn’t as fluffy as a panettone, but I put in the mix-ins that I like in a panettone (I like citron and candied peel) and add some fiori di sicilia, and it feels the same and it’s so much easier to make. You just have to start a little starter the night before, but then it’s just a regular enriched bread/cake to make.
We have an exceptional locally made pannetone in the SF Bay Area - Pannetone From Roy. Last year it was available at grocery stores and while pricey ($65) it was definitely worth the splurge. This year unfortunately it's only available online for $95 plus shipping which isn't worth it IMO. I'm picking up another one locally made at Starter Bakery today. It's $55 and while not as good as Roy's, it's still very good
There good got one last year ordered one for this year. Happy Christmas
95$ 😮💨 Donate $100 bucks to the needy
In Brazil there's no Christmas without panetone, no way! We start to eat it, including the chocolat version one week before December 25 and during the feast and we always offer to others and receive some as well, so we continue to eat panetone every morning until the next year! And here you can find from the cheapest, about R$ 10 (U$2) until the special (R$ 100 or more) in for many flavors you will be amazed how criative and heretic our industry of panetone can be! Eva will be outraged hahahaha
Manitoba flour is from the Canadian province of Manitoba, my home ☺️ I cheer whenever Eva says it lol
Eva is the Queen of the kitchen! I love her energy, her talent, her delicious personality! I would never make this cake but was so happy watching her!
I would make it if it wasn't so advanced and difficult lol.
Of course freshly made cake/bread is better than a factory made Pantone. Also you have a certain lady there who is an amazing cook which helps. Merry Christmas to you & your families around the world. 🇬🇧😎
I think Eva meant generous with the butter. That “cake-not-cake” looks SCRUMPTIOUS! BRAVA!!! 🙌
We are fortunate to live in Phillie New York City area, not a problem finding really good Panettone!!
I live in the Syracuse, NY area and I can get good panettone in my local Italian import store for 4 months out of the year. The regular panettone is around $13 and the gourmet panettone can go for as much as $40. I generally buy the $12 and it's great and i have a piece with my morning coffee and I love it. It's light and airy, its never dry, and it has significant amounts of candied fruit and the wonderful smell of Fiori di Sicilia.
Eva! Is there ANYTHING you can't make with finesse and ease? You're a spectacular cook and you never cease to amaze🎉
We had a Bauli Panettone last week, it cost €3,99 but it was quite disappointing, much too dry. Another budget one is Maina, €4,99 and nice and moist. So I bought one for my Austrian relations, we always take them a selection of Italian goodies for Christmas. Buon Natale a tutti!
Maina is a very good Christmas sweets producer
Bauli is from Verona (home of Pandoro)
The brand ( TRE MARIE PANETTONE ) has always been my favorite. You can find it seasonally in the north end of Boston. Like you mentioned not inexpensive but you get what you pay for.
Tre Marie is a pretty good panettone maker.
TRE MARIE. Everything else is a waste of money. 17 Canadian dollars.
My partner is Milanese, where panettone is from. Here in Seattle, of all places, we can typically get great panettone and pandoro around the holidays. There is even a Princi bakery here in Seattle (Princi is a Milanese bakery) and they make a great artisanal panettone. But… when the good ones are gone, they’re gone. That said, I want to try this cake, not cake. Buon natale.
I'm so busy with my job until Christmas but I have all the ingredients and I have created my own pasta madre. So once I have several days off I'm making 2 from scratch. I'll definitely send pictures. However I was able to make my dad's childhood favorite cuccidatti. I made 3 gallon bags full. My family loves them.
Italian stamina needs to be researched by science! 😮👍🙏
Eva is right. It's not a cake. It's a sweet bread!
Comunque sia, è un dessert, specialmente poi si viene servito un po’ in maniera elaborata, come faccio spesso io con qualche cosina sopra. :)
Yes. It is yeast-based. It’s more akin to raisin bread.
Yes, I wrote that, too. I should have read your comment first because you wrote it first....
I agree.. if there's yeast in it, it's not a cake.
A loaded sweet sour dough bread.
Buon Natale .. love all your videos
You guys are such a gift. Buon Natale.
The "cake no cake" looks delicious. especially the filling. Merry Christmas to you & Ava,& your families.
💖🎄🎀🎁✨
Merry Christmas!!!!! You guys are awesome!
I know it is not a Sourdough. However, if you keep a little raw dough from a previous mix and dissolve in the water before adding to your next dough. It will give an enhanced flavour to your yeast product. Great video as usual. Thank you. Xx merry Christmas. 🧑🏻🎄🫶🏻🥂💫
Merry Christmas to you both!
Anello del monaco... I've been forever Italian and this is new to me. Fantastico. Grazie
Eva is the best Italian cook and baker, happy holidays ❤
I SERIOUSLY LOVE 🥰 YOU people, a super joyful couple!!!!
Beautiful! Delicious too!
You guys are awesome! Buon Natale a tutti!!
Anko and doriyaki are NOT things I expected to ever hear mentioned on this channel 😂 Brava Eva! I hope you've tried Jell-O too by now
They're dorayaki not doriyaki. And jell-O is disgusting, don't mislead her!
They're dorayaki not doriyaki. And jell-O is disgusting, don't mislead her!
OMG! That looked AMAZING!!!
My sister uses the panettone to make bread pudding for Christmas. She makes a custard sauce with amaretto. Comes out really good 🍰
😭😭😭 my hubby's Zuppa Anglaise is so sad sounding now, don't tell! 😭😭😭
Ava makes everything look easy, delicious and scrumptious…Merry Christmas 🎄
Merry Christmas to you both! Thank you for all you do to teach us to make marvelous foods!
I did not expect a video from you today. Merry Christmas Eva & Harper!
Merry Christmas, Eva and Harper! Many thanks and much love to you from Indiana! 🎄🎁🎄🎁🎄
You are such an incredible chef!! God bless you!!
Merry Christmas to both of you!
Harper and Eva, merry Christmas and a happy new year! All the best wishes for 2024!
It's a sweet bread! ❤ loved watching the whole video and loved the laughter! It was scrumptious! 😂 🎄 ❤ thank you!
That cake looks scrumptious!!!
Gotta try this .Buon Natale!
Merry Christmas! Thank you for a really fun year.
So beautiful!
I think she was looking for the word “generous” when describing buttering the pan. ❤
maybe scrupulous?
I thought scrupulous, too.
Best of Holidays and a Marvelous New Year you lovely duo! Thank you for your amazing classes. I've learned many things from Eva and enjoyed them all! I'll soon post some of my creations. Love you both! 😘😘
Another beautiful masterpiece 🎄
May god bless you both dearly thru your Christmas and New Year's.
Thank you for sharing your time with us 🎄
Merry Christmas, Ava and Harper! Love you guys.
This is great! Thank you “Tiny Tim” and Eva. You serve a wonderful Christmas. Buon Appetito!
Merry Christmas Harper and Eva!
Brava Eva !!!! A masterpiece ! :)
Ohhh that looks amazing- I think I’ll try it for a New Year’s treat!
🎄Buon Natale! 🎄
Buone feste ! Merry Christmas and happy new year to all the pastagrammarian community. thank you Eva and harper for this nice recipe.
Merry Christmas!!!❤️
buon natale Eva & Harper!
A work of art. Your technique, Eva, amazes. Merry Christmas to you both and thank you for sharing such wonderful adventures in food.
MERRY CHRISTMAS! Thank you. God Bless and stay safe.
A very Merry Christmas to the both of you and your families!
Looks very SCRUMPTIOUS! Whew a lot of work. Eva is amazing
Thankfully I live in Philadelphia and have Carlino’s nearby. They make their own Panettone every Christmas season. It’s moist, fluffy, and full of raisins and candied fruit. My kids always look forward to my Christmas morning Panettone French Toast.
That sweet bread (not a cake) looks delicious. I personally would like the filling to be distributed throughout the product-more like a cinnamon roll to have it all in one spot looks far too rich for me.
Buon natale e buone feste a voi!
Together you are the absolute best. Love you both with all my heart ❤❤❤
Fantastic! Love the recipe! I have made pannetore, pandoro and colomba before. Can't wait to try this! Merry Christmas and a blessed 2024!
Thank you for giving a recipe for what seems to be enriched bread. Intriguing to try it out.
Mmmmm! Looks amazing and one can’t go wrong with chestnuts in any form!
Merry Christmas, Season’s Greetings, Happy New Year, and a healthy, joy filled 2024 to you both❤
Merry Christmas! This video makes me miss being with my family. We always got a Panettone from this wonderful Italian Bakery every year. I hope you have a wonderful holiday season.
Complimenti, Auguri di Buon Natale e di un Buon Anno Nuovo.
Happy Holidays to you both and best wishes for a wonderful New Year❤️
It’s been a true joy and blessing to me, to have watched your videos. 😊
I truly enjoyed your time in Italy. I absolutely adored your videos of life in Calabria.
I’ve always enjoyed your videos but that was just so special. I looked forward to seeing you every week. 💝
I used to cook many Christmas dinners and delicious treats but I unable to do that this year, health issues 😢
I’m still blessed with my beautiful daughter and her family, my sweet grandchildren of 7 and 11 give me joy. So, I think the most important thing is to treasure every moment we have with those we love and cherish.
Thank you for sharing your love of Italy and all the wonderful food and traditions that you have! It’s a true gift 🎄🎁❤️
I LOVE PANETTONE! I love all Christmas fruit cakes.
Merry Christmas 🎄🎁
Eva, Harper & families have a Blessed Merry Christmas and Happy New Year. 🎄🎀🍷
Wishing you and your families an amazing and peaceful Christmas! Thank you for all your hard work over the last year: every recipe of yours that I have replicated, has been loved by my family (though your pasta pasta all assassina remains my wife's favourite and my quick go-to for lunch, and your lasagne recipe remains a very firm family favourite!)
Merry Christmas Pasta Grammar!!
That does look delicious! I am definitely lucky to live full time in Ispica Sicily! Buon Natale!!!
Yummmmm. I’m in Siracusa now, and the variety of panettone here gives me hope for humanity. Cherry+strawberry, chocolate chip, fig, cedrata, pistacchio, coffee cream, etc etc. oh, and candied pumpkins and chocolate chunk.
Buon Natale!! You’re right, Eva, it’s not really a cake. It’s a sweet bread or pastry bread.
My sister and I enjoy every single one of your videos! Thank you for sharing the beautiful Italian traditions and delicious recipes! Hope the season and new year bring you health, peace, joy, and, of course, fabulous food.
Buon Natale ragazzi!
Siete bravissimi!
Grazie da Boston
Not a Panettone authority here, but, on impulse bought one last week.
We found it tasty and delicious. $5.99 at ALDI, 750g, made in Italy.
May be worth a taste!
Merry Christmas to you guys, too! And now to the kitchen to attempt this amazing-looking cake/not cake. ❤️
It makes delicious french toast. Growing up, our town had a bakery that sold it. Fresh is best
buon Natale e Felice Anno nuovo
We're fortunate in the Seattle area that we can get panettone in a number grocery stores. Maina at Safeway. Bauducco at Fred Meyer or QFC (both Kroger). They're priced between $9-13 each.
Trader Joe's has a store brand panettone they source from somewhere in Veneto. World Market usually carries a few brands of panettone, though both stores can run out of stock early on, so it pays to buy in November or October if they're available. Pricing goes from $7 (Trader Joe's) to over $25 (higher end ones at World Market).
Great tips!
Yes, the ones here in the US are so dry. My family in Italy just sent me one, like a day after I watched this video I had one on my doorstep. I was sooo excited! And oh my was it good!
That Anello di Monaco looks ... scrumptious!😋 😉😊Buon Natale ragazzi! 🎄🎁✨
Merry Christmas!🥰