Panettone

Panettone ( Lombard panaton or panatton ) is a Milanese cake specialty, which is eaten traditionally there at Christmas time. Under the name paneton to find these specialty cakes in Peru as a typical Christmas cake.

Panettone is traditionally made ​​from wheat sourdough. Today is also eased with baker's yeast. Its typical aroma is presented through the use of wheat sour. The dough is soft but still malleable, containing candied fruits and raisins, and is traditionally baked in special paper cases, making the cake get a dome shape about 20 inches of height. It is served in slices, in addition there are hot, sweet drinks or sweet wine such as Moscato Spumante or.

The best-known manufacturer of industrially produced panettone are Motta, Bauli, Alemagna and Le Tre Marie. In addition there are in the whole of Northern Italy countless bakeries that produce in the run up to Christmas panettone traditional way.

Recently, the industrial production techniques with regard to the new European food regulations were changed somewhat, as the traditional preparation calls for a not fully baked dough and fermented dry fruits. Therefore, the taste of today's Panettone is slightly different than that of the original panettone.

Similar preparations

• Babka: one originating from Central and Eastern Easter biscuits
• Colomba pasquale: an Italian Easter cake in the shape of a dove
• Cozonac: a Romanian or Bulgarian holiday bread
• Stollen: A German Christmas cookies made ​​of heavy dough
• Kulich ( Кулич ): a Russian Easter cake made ​​of yeast dough, often flavored with raisins and vanilla sugar.
• Pandoro: An in the area around Verona ( Italy) beheimatetes Christmas cookies.
• Paska: an Eastern European Easter bread