As the holiday season approaches, it’s time to indulge in one of Italy’s most beloved festive treats: Panettone.
Pure Flour from Europe is a program promoted by ITALMOPA (the Italian Association of Millers) and co-funded by the European Union. It is directed at chefs, restaurant owners, hospitality professionals, consumers, and opinion leaders in Canada and the USA.
Its aim is to promote the quality, versatility, and uniqueness of European and Italian organic soft wheat, durum wheat, and semolina flours, as well as provide suggestions on how to use them and recipes suitable for both professionals and home cooks.
The project will last three years and include meetings with distributors and hospitality professionals, trade events, and cooking demos with top chefs who will prepare some of the most-loved European Italian dishes, such as pasta, pizza, and traditional breads and cakes.
The project also foresees advertising campaigns and social marketing, participation in major trade fairs such as the Winter Fancy Food Show, Natural Products Expo West, International Pizza Expo, and Sial Canada, and the organization of an educational tour in Italy in 2023.
This dome-shaped sweet bread, originating from Milan, has become a global sensation, gracing tables across Europe, the Americas, and beyond. The word “Panettone” (meaning a large cake) is pronounced as “pah-net-taw-nee,” and its history dates back to the Roman Empire!
A Festive Delight
Panettone’s distinctive cylindrical base and fluffy, flavourful interior make it a unique holiday treat. Its versatility allows for countless variations, with additions like candied orange, lemon zest, raisins, almonds, and chocolate.
Traditionally served as a triangular wedge, panettone pairs beautifully with hot beverages such as cocoa or coffee and liquors and wines. It’s equally delightful as a breakfast dish or post-dinner treat.
Serving Suggestions
- Accompany with mascarpone cream or melted chocolate sauce
- Drizzle with caramel or maple syrup
- Toast and butter generously, then sprinkle with cinnamon sugar
- Serve with a dollop of honey
Recipe
Serves: 8-10 pastries
Preparation, Resting & Baking Time: 5 hours
Ingredients
- 60 ml (1/4 cup) lukewarm water (1/4 cup)
- 550 g (4 1/3 cups) Italian organic type 00 flour
- 20 g (4 tsp) Aniseed (or fennel)
- Juice and zest of 1 orange
- Zest of 1 lemon
- 1 teaspoon honey
- 170 g (3/4 cup) white sugar
- 85 g (6 tbsp) unsalted butter
- 20 ml (4tsp) olive oil, plus extra to grease
- 4 eggs (2 whole, 2 separated)
- 2 small pinches salt
- Method
- Create a starter with yeast, water, and flour. Let rise for 20 minutes.
- Soak anise in orange juice with citrus zest and honey.
- First rising: Combine half the ingredients with the starter. Knead and let rise for 1.5 hours.
- Second rising: Add remaining ingredients. Let rise for 3 hours to overnight.
- Bake at 150°C (350°F) for 50 minutes in a humid oven.
- Cool on a wire rack.
