About the Panettone From Roy From Roy (2024)

FAQs

What is the story behind the panettone? ›

During the luxurious Christmas banquet given by the Duke of Milan, the desert got burnt. A young cook, called Toni, came up with a rich brioche bread, filled with raisins and candied fruit. The Duke loved it, and so the tradition of 'Pane di Toni' was born. Later, in 1821, Panettone became a symbol of liberty in Italy.

Barely a month after launching his virtual luxury bakery From Roy with two Christmas panettones — one scented with candied orange and raisins, the other a less traditional chocolate-streaked loaf — the pastry chef Roy Shvartzapel has unveiled a third in honor of the holiday at his workshop in Los Gatos, Calif.

Symbolism: Panettone has become synonymous with the Christmas season in Italy, embodying warmth, festivity, and sharing. Its consumption signifies unity, family gatherings, and the spirit of giving, making it a cherished gift and centrepiece of holiday tables.

About the Panettone From Roy From Roy. Cut the panettone in half through the paper mold and cut the half into desired slices. From Roy panettone has a shelf life of 30 days. To preserve its freshness, keep it tightly sealed in the bag that it comes in and store it at room temperature away from direct heat or sunlight.

In Italy, historical accounts of panettone invariably state that it originated in Milan. The word panettone derives from panetto, a small loaf of bread. The augmentative suffix -one changes the meaning to 'large bread'.

Our pastry chefs make their Panettone with different methods but there is only one thing that unites them all: Artisan Panettone must be made with "The Mother Yeast"! of carbon dioxide, thus allowing a natural rising. great master of leavening: Gabriele Bonci.

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

Oddly, it tastes slightly alcoholic, though actually no alcohol is added in its production. A solid though hardly exceptional choice. Don't let its size fool you – there's plenty enough for two to share with this cake. Panettone is traditionally served slightly warmed through with a glass of chilled prosecco.

After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in. This bag is specific for keeping the shelf-life of the panettone long, even after it is cut. If left whole and stored properly, the panettone will stay fresh and moist for about 4 weeks.

Panettone was traditionally baked for religious festivals, predominantly Christmas. And due to its labour intensive processes, most bakeries will only make it for this special occasion.

Is it OK to eat panettone? ›

Panettone is delicious for breakfast, as a snack or a bite with tea, or after dinner with a glass of sparkling or dessert wine. Panettone keeps exceptionally well, and some say it improves with age.

By law an authentic panettone must contain 20 percent of its weight in fruit and 16 percent in butter. The origin of panettone is unknown, but many agree that the cake was first made in Milan as early as the 15th century, perhaps in the kitchens of the Milanese duke Ludovico Sforza.

Traditionally, panettone is served after the enormous Christmas day feast, however, very few have any room left for dessert, so we also eat our panettone in the mornings with a milky, frothy cappuccino. We also love it as our “Merenda” , a sweet snack in the afternoon with an espresso.

Toasted with butter: Some like to take those slices of panettone and toast them lightly, then spread a bit of butter on top.

Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!

Ever since the Middle Ages locals in Lombardy liked to celebrate Christmas with richer, more lavish breads made with premium wheat not typically eaten every day. These breads were larger, hence another likely origin of the name “panettone”, which in Italian also means “big bread”.

In Italy, the rules for making the delicacy are as strict as ever: in order to be labeled as such, a native panettone must be composed of no less than 20 percent candied fruit, 16 percent butter, and eggs that are at least four percent yolk.