Panettone (hence the RAE assimilated it into Spanish without the Italian spelling since 2022) is a sweet bread made from double-fermented dough, originating in the Lombardia region, specifically the city of Milan. Undoubtedly one of the star snacks of Christmas. not only in the trans-Alpine country, but also in Latin America, where Italian immigrants took him, and in the last decade in Spain Its consumption has gone from strength to strength, becoming a serious rival to our roscón de reyes, or in some cases, a complement to a sweeter Christmas.
There are various legends about the origin of panettone, that sweet bun served to Italians in the Middle Ages. Celebrating Christmas Eve with more delicious bread than ever before.
One of these tales is about a young aristocrat Ughetto Atellani fell in love with a baker’s daughter and disguised himself as an apprentice to be close to him in the workshop. Later, to impress his lover, he invented panettone and christened it “Pan de Toni”. According to another legend, a cook named Antonio (Toni) burns the Christmas dessert and uses the ingredients he has to create panettone.
Whatever the origin of this dessert, Workshops in Spain are already preparing to create their own products. panettones and make Christmas even sweeter if you can.
Here we discover some of the best This is panettone for Christmas.
1. The most delicious bite served with pomace cream
The magnificent ‘Izadittone’ is an artisanal panettone It is made with pomace cream obtained from the distillation of grape skins from Bodegas Izadi in Rioja. Chocolate was also added to it.
Created in collaboration with from pastry chef LoisonDescribed as the Ferrari of panettones, located at Costabissara in Vicenza, just 60 km from Venice, it stands out for the more than 100-year-old sourdough it uses in the preparation of its pastry and the complex technique it employs to achieve an interesting flavour. sponginess and texture.
This is about a Unique panettone weighing one kilogram and produced in limited edition in Spain. The best way to enjoy this ‘Izadittone’ is to first heat it in the oven at 50°C for 30 minutes or in the microwave for 1 minute. Tasty!
Offer from Bodegas Izadi featuring this special collection panettone, It can be purchased from gourmet stores and the Artevino online store. Price: 32 euros.
2. Creaminess and Arabica coffee flavor for caramelized chocolate
Jacobo and Pablo Moreno, the fourth generation of the Mallorcan bakery in Madrid, are betting on a delicious new flavor after producing their classic panettone for over 15 years: ‘Cappuccino Panettone’ was produced in limited edition, only 700 pieces will be produced. in small weekly productions.
‘Cappuccino Panettone’ from Mallorca follows the original Italian recipe and is made entirely artisanally, with sourdough, with a fermentation process of 48 to 60 hours. This new version combines the creaminess and aroma of 100% Arabica Farm Coffee – The highest quality coffee varieties that can be found in Majorca stores –, along with the sweet nuances of caramelized chocolate and the characteristic spongy texture of panettone. The new limited edition is now available on its online store and in all physical stores in Madrid for 40 euros until December 17th. In addition, as every year, the brand offers traditional candied fruit panettone and chocolate panettone in various sizes for sale.
3. Four versions of Maestro Oriol Balaguer
Panettone is once again one of the highlights of La Duquesita Christmas. Made by Oriol Balaguer and recognized as the ‘Best Artisan Panettone’ in Spain, it is available in four versions – with the classic flavors of Chestnut, Fruit and Chocolate Gianduia – and this year’s limited edition chestnut, chocolate and lemon products. It is presented in a collector’s box with an illustration of the façade of the century-old confectionery shop, which was named Madrid’s best pastry shop 2023 a few weeks ago by the Madrid Academy of Gastronomy.
Oriol Balaguer makes sourdough desserts following artisanal techniques that give panettone a unique texture, flavour, aroma, appearance, cut and honeycomb appearance. Panettone can be purchased in two sizes, ½ Kilo and 1 Kilo, and is currently available at La Duquesita, Calle Fernando VI, 2. Panettone ½ Kilo: 33 euro | 1 Kilo: 58 Euros | Special edition | 1 Kilo: 62 Euros
4. Sweet sourdough bread renewed four times a day
Asturian pastry chef Julio Blanco She makes delicious panettone to sweeten the table at Christmas. From the Pomme Sucre boutique in Gijón, Blanco and his team ship the Italian dessert all over the Peninsula if reservations are made a week in advance.
This is a spongy bun. handmade with natural materials (wheat flour, butter, sugar, egg yolk, natural yeast, chocolate, egg whites, almonds, hazelnuts, honey, orange, cocoa) and does not contain preservatives or colorants. Phillipe Urraca (Tolouse), teacher and pupil of Paco Torreblanca Blanco starts making his bread four days in advance to replenish the sourdough four times a day.
It is recommended to increase the amount of panettone during consumption. The temperature is naturally a little. Between 24 and 26 degrees. The cold is not good for appreciating its nuances.
Price: 45 Euros (one kilo).
5. Eight varieties, among which chocolate and pear stand out
Casa Losito’s traditional panettone includes only: flour, eggs, butter, sugar, sourdough, raisins and candied fruit (these fruits are handmade in the house’s workshop), but today there are different versions to suit every taste. The company offers eight varieties: traditional, chocolate, three chocolates, chocolate and pear, brown glazé, chocolate covered, lemon, cappuccino and chocolate.
Natural ingredients are one of the strengths of Casa Losito’s panettone; Another, and one of the most important, is the use of an excellent sourdough with 100% purity; This means that it does not contain any accelerators, and this is achieved thanks to the constant advice of experts. University of Florence It’s about the control of microbacteria found in yeast.
This is another of the oddities of panettone This is its democratic price It varies between 18.75 euros and 22.45 euros. For sale only in El Corte Inglés and other Group stores.
6. Delicious, juicy and can last for a month under optimal conditions.
Petramora, a meeting point between small and medium-sized producers, offers in its catalog panettones by Valencian pastry chef Raúl Asencio, a seventh-generation confectioner; the chocolate and orange one, the milana one and the ‘Rocher’ one. Milanese panettone is made according to the traditional recipe, which also includes cultured sourdough. raisins, orange peel pieces and citron. This panettone It is made over 4 days and requires more than 30 hours of fermentation.
The result is a panettone with a delicious and juicy texture, made only with natural ingredients. In optimum conditions it can last for a month. In order to maximize its aroma and taste, it is recommended to consume it at around 26 degrees, in a place close to a heat source such as a kitchen or a radiator, until it cools down slightly.
The recipe won the bronze medal for the ‘Miglior Panettone Classico del Mondo’ organized by the Federazione Internazionale Pasticceria Gelateria Cioccolateria in 2019. It can be purchased at the Petramora store in Madrid. calle del Barquillo, 40 and on the Petromora website.
Price: 550gr: 22 euros and 1.1 kg: 28 euros.
7. Oranges and raisins for the most traditional recipe
Fran Segura from Alicante is busy preparing his delicious meal classic panettone with natural leaven made from raisins and small pieces of orange candied
At Fran Segura&Co, they carefully select each of the ingredients they use during kneading. It is essential that they are natural and of high quality. In this case, the choice of flour is of great importance, because it needs gluten to grow for good dough growth.
With egg yolk, butter and sugar, together with selected flour and natural yeast, The first kneading begins. This takes the dough to 28°C and leaves it to ferment for about 24 hours.
In the second kneading, add some egg yolk, butter and honey to the previous dough. Also in this case the main ingredient is orange and raisins. After resting for two hours, Segura weighs the portions of each panettone and puts them into molds. They will ferment for about 12 hours.
Bake the entire recipe in the oven at 175°C for 35 minutes. The result is a delicious panettone for 23 euros It can be reserved at www.franseguraco.com.