FLAMIGNI, Artisan Italian Panettone Gran Pistachio Filled with Pistachio Cream, Glazed with White Chocolate and Crunchy Pistachio Grains, Special Box, 950 gr

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Absolutely! The beauty of panettone lies in its intricate flavours and textures. Each bite, with its mélange of sweet dough, candied fruits, and sometimes zesty citrus notes, is delightful on its own. Try using your panettone to make breadcrumbs and incorporate into a custard to make a delicious and unexpected ice cream flavour. When you tear into the bread you should be greeted with the smell of fruit, vanilla and sweet butter dough For allergens, please see ingredients in bold: Wheat Flour (Gluten), Pistachio (Nuts) Cream 15% [Glucose Syrup, Sugar, Water, Vegetable Oil and Fats (Sunflower, Coconat, Cocoa Butter ), Skimmed Milk Powder (Dairy), Pistachio Paste 3%, Alcohol (Alcohol). Egg Yolk (Eggs), Modified Corn Starch, Gelling Agent: Pectin;Salt, Preservative: Potassium Sorbate; Emulsifier: Mono-and Diglycerides of Fatty Acids; Natural Flavours, Colouring Agent: E160a-E133; Caramelised Sugar], Eggs (Eggs),Dark Chocolate 8% (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier:Sunflower Lecthin, Natural Vanilla Flavour), Sugar, Butter (Milk),Egg Yolk (Egg),Milk (Dairy), Natural Yeast (Wheat Flour (Gluten),Water), Emulsifier: Mono-and Diglycerides of Fatty Acids; Cocoa Nibs 2% [Powdered Sugar (Sugar, Wheat Strach (Gluten)),Wheat Starch (Gluten),Sunflower Oil, Skimmed Cocoa Powder 5%, Cocoa Paste, Potatoe Strach], Pistachio Grains (Nuts) 1.3%, Glucose Syrup, Natural Flavours, Cocoa Butter, Salt. Why not try more leftover panettone recipes such as our Almond, Honey, Ricotta Eggy Bread Panettone.

Panettone bread or Italian cake, as it's sometimes referred to, is an Italian sweet bread that's leavened with yeast and laced with dried fruit and sometimes nuts and chocolate. Often it's bought in a decorative panettone tin at Christmas time, or in a presented in a paper case if homemade, it makes for the perfect festive gift.Panettone is synonymous with Christmas in Italy. Traditionally, it is enjoyed post the Christmas Eve meal or on Christmas morning. Families gather around, often pairing slices of this sweet bread with a glass of sparkling wine like Prosecco or a sweet wine like Moscato d'Asti. Some even dip it in a luxurious zabaglione, a creamy and frothy wine-based custard. Between pistachio grains, spreadable Modica chocolate, white chocolate drizzle to eat first with the eyes and then with the mouth. Step 2 To make the dough, to the starter bowl add the extra flour and yeast, the eggs, orange blossom water, vanilla, 1tsp salt and 2tbsp cold water. Mix and knead for 10min, or until the dough is smooth and elastic. Pudding Tart Panettoneat Jamie Oliver: “We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun ” In any case, at the time of the Grand Duchy of Milan, it seems that that of the “great Christmas breads” was already an ancient tradition and handed down for centuries. In a communal edict of 1395, in fact, is introduced the custom of consuming for Christmas “special breads”. Even the lower and middle classes could eat these breads, exclusively during Christmas time. A bread, therefore, that was reserved to the aristocracy during the year, because of its noble origins.

Try layering up your panettone in a tiramisu or trifle. The bread is particularly tasty soaked in brandy, masala or other sweet wines. When the dough begins to take shapepour the sugar and then the yolksgradually in more than onceand keep on kneading until the dough is well-combined and smooth. While panettone is delectable at room temperature, warming it slightly accentuates its flavours and aroma. A gentle toast or a brief stint in the oven can transform it, making the candied fruits and raisins even more luscious. On the podium is also the panettone with pistachio of Pasticceria Di Stefano, with its white chocolate and pistachio glaze and filled with pistachio cream and natural flavors. With so many varieties on offer, we asked Deborah Parietti, Director & Founder of Feast Italy what to look out for in the perfect panettone.Panettone Treacle Tart. The rich brioche and candied fruit flavour take this classic British pud to a whole new level. Enjoy it with fresh cream poured over abundantly, or with a scoop of rum and raisin ice cream. Layered Dessert: Create a layered dessert by alternating chunks of panettone, dollops of pistachio cream, and perhaps some whipped cream or mascarpone in a glass. It’s almost like a trifle but with the rich taste of pistachios shining through. Panettone] should be kept in a cool and dry place at about 18/22 degrees Celsius (64/68 degrees Fahrenheit)," says Olivieri. "Never put it in the freezer or in the fridge. In terms of freshness, with the right type of natural fermentation, a panettone can last for up to six months. In terms of serving, I recommend heating up the oven to about 100 degrees Celsius (215 degrees Fahrenheit). Switch off the oven, and then place the panettone inside for a minute. This way it’s warm and fragrant." Dark Chocolate Ganache : Chocolate and panettone are a match made in heaven, especially when that chocolate is rich and slightly bitter. A smooth dark chocolate ganache or sauce drizzled over panettone brings out the fruity undertones of the bread, especially if you're enjoying a version with candied orange peel or raisins. The combination is pure indulgence and is especially delightful with a cup of espresso on the side.

The pastry is nice, really short, but I don’t like the topping. And I’m not getting enough mincemeat. From oven-baked figs, processed with Marsala wine, to almond paste, Bronte Pistachio and Modica chocolate. And then oranges, vanilla, manna, candied fruit, nuts. Beyond the legends, myths and origins, when we think of panettone we also tend to think of all the ingredients that have made it the tastiest dessert of the Christmas tradition. Aside from flour, eggs and sugar, you will need butter and of course, pistachios. I have followed Martina’s recipe to the T and included pistachios in the dough so as to have some crunch in the slice, before the actual glaze. Make sure all the ingredients are of extremely good quality, so your end product will be a great one, rather than simply good.Taste-wise, we’d be looking for a crust that is as soft as the middle, without any bitterness, or worse, burnt aftertaste. A good panettone should be moist but not greasy, with well-balanced ingredients that don’t overpower one another.” Should panettone be refrigerated? Transfer the dough on a working space and do what the Italians call pirlatura: using the palms of your hands, roll the dough so that it takes a round shape and then transfer in an oiled bowl and let it rise until it triples in size (usually two hours). Get a bread knife and cut the panettone into small triangle slices . Just like you would slice into a cake, take a bread knife and cut into your panettone from the top to the bottom. Starting from the same center point, make another cut going out just a little bit from the center to make your first narrow slice. Continue cutting the panettone in this manner until you have as many narrow slices as you need for you and your guests. Fruit should be evenly distributed throughout the bake, and the aromas of butter, vanilla, raisins and orange should fill the air with its festive scent. Panettone Grilled Cheese Sandwich. Give your regular grilled cheese an upgrade. Slice a section of panettone, stuff it with a creamy brie or camembert cheese, and grill until the cheese is perfectly melted and the outside is toasted. The slight sweetness of the panettone combined with the creaminess of the cheese creates a delicious contrast that's perfect for a luxurious brunch or dessert sandwich.