Borsari Panettone al Pistacchio 1 kg

Product Information

EK: “It looks like a Ferrero Rocher. The chocolate is quite thin, which I’m happy about; the caramel is so cinnamon-y and there’s so much of it; the bread is bland on its own. It’s crazy how sweet this is, it’s headache-inducing.” Score 3/10 EK: “That chocolate cream is disgusting, it’s so sweet. It’s missing the citrus, so it doesn’t taste like panettone, but the taste and texture of the filling is the main takeaway – and that’s bad. You wouldn’t want a big chunk of this.” Score 4/10 Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.

The classic Borsari panettone is worked for 72 hours, the most important phase is the refreshment of a yeast that is always kept alive. By working it with flour and water we ensure that it remains reactive and gives softness and flavor to the product. The raisins are of Turkish origin due to their high quality of selection: the grapes are harvested manually, dried naturally in the sun and selected based on color and size. The candied lemons and oranges are always Italian and are selected through a manual process. The scorzone is chosen from the orange because it gives a lot of aroma and flavor to the product through a level of candying that better preserves and preserves the essential oils contained in the fruit. Candied lemon fruits are added to the orange and lemon, which come from South America, and, given their limited availability, give great value to the panettone. Origin: Make sure your panettone comes from Italy. This is the first indicator of quality. Cheap panettone can be made across Europe, and in the U.S., the majority are produced in Brazil. There have been many efforts made to obtain Protected Designation of Origin and Denominazione di Origine Controllata, like Parmesan and balsamic vinegar, but as yet, nothing has occurred. fresh eggs*, candied orange-lemon and lemon peels (orange-lemon-lemon peels, glucose-fructose syrup, sugar, acidity regulator: citric acid), sultanas, butter, sugar, natural yeast (milk flour)Its current name "Porta Bosari" (Borsari Gate) comes from the latin expression "Bursarii" (Excise Men) who collected duties in the Middle Ages from the people that crossed the gate to enter the town. Panettone is usually opened at the end of the Christmas feast, and is delicious served alongside coffee, dessert wine, hot chocolate or tea, as well as bubbles,” Parietti recommends.

Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience. BE: “It looks like a giant hot cross bun – they’ve put the wrong thing inside! There’s lots of plump, juicy fruit and peel in here; it’s not bad at all. This feels more like an everyday panettone. If you love hot cross buns, this is for you.” Score 6/10 Try layering up your panettone in a tiramisu or trifle. The bread is particularly tasty soaked in brandy, masala or other sweet wines. In Montreal, one baker leading the movement is Jeffrey Finkelstein of Hof Kelsten, who’s entering his seventh year of panettone production. While he might not be a purist when it comes to panettone, he is without question an obsessive. Finkelstein uses non-traditional French candied fruit and artisanal chocolate but he firmly believes that the key to making good panettone is to study under a master — as he did over a decade ago. His mentor, Oriol Balaguer, is considered one of Spain’s best bakers and won the country’s illustrious award for the best artisanal panettone in 2017. Before dismissing this award for being of Spanish and not Italian provenance, it’s important to mention that Spain, similarly to South America, also has a long-standing love affair with the Milanese fruitcake. Over many years, Finkelstein learned how the dough should look, feel and most importantly smell during the various stages of the process. To this day, Finkelstein still troubleshoots dough issues with his mentor, despite being considered one of Montreal’s authorities on the subject. For his panettone, balance is key. All factors must be meticulously considered: the amount of fat (butter) weighed against the acidity (both lactic and acetic occurring during the fermentation process) and the sweetness of the candied fruit. But most important of all, and this is true for all panettone, is the structure of the crumb.Warm your panettone in the oven, then cut into individual portions and serve with a dash of double cream and a dollop of stewed fruit for a real winter warmer. Inexpensive and mass-produced as they may be, they are still authentically Italian and follow the classic Milanese recipe. In fact, the first man to mass-produce panettone was a Milanese baker by the name of Angelo Motta. In the 1930s, Motta added a 100-foot conveyor belt to his bakery expressly for the purpose of mass manufacturing his iconic panettone. Today, Motta is still a household name. Recently, in the way that Roman pizza, obscure amari and Zeppole have again come to the fore, panettone, too, is having its revival. Young bakers, often wishing to test their mettle, are attempting to revive the artisanal craft of panettone-making. Maybe, in the faraway 1902, Master Confectioner Tiziano Golfetti was feeling this kind of ancient atmosphere, as he opened his first workshop, naming it after Borsari gate! From his industrious and able hands came out soft pandoro and delightful panettone and vanilla flavored cakes with a delicate creamy filling and covered with fine chocolates. Furthermore, to make them even more attractive, he put is nice products into lovely painted boxes.

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? Toast a slice of panettone and serve it with cheese at the end of a meal. The buttery sweetness is fantastic with tangy, crumbly cheese like a premium mature Cheddar. We’re really proud of our collection of panettone at Sous Chef. We carefully select each product, and are looking for the best quality ingredients and authentic baking methods. Try using your panettone to make breadcrumbs and incorporate into a custard to make a delicious and unexpected ice cream flavour. 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.One of the best recipes for panettone that’s past its best is in bread and butter pudding. Layer up big slices of the bread, cover in custard and bake for a fruity, rich gorgeous pud. Here’s our guide to everything you need to know about panettone, including how to eat it, how it’s made and – if you're in a rush – scroll straight down to the bottom for which panettone to buy . BE: “This isn’t panettone; we’ve gone too far over the line. There’s none of that classic panettone flavour (apart from the peel) to redeem it, and it’s all sugar. It does look playful and fun, though, so it could be good for kids.” Score 3.5/10

However, its versatility has led to various adaptations, including using it as a base for desserts. Its transformation into luxurious bread and butter puddings or serving slices with a scoop of gelato has solidified its place on the dessert table. While the first appearance of a panettone is important, it’s inside that makes the real difference,” Parietti explains. “You should look for bubbly dough with an intense yellow colour and a soft, bouncy consistency. This indicates that the rising process was long and slow (up to 72-hours in some cases).EK: “It’s quite dry and the least rich dough we’ve tried. The filling is better than Aldi’s but it’s still too sweet – all you’re left with at the end is an artificial taste. It needs some citrus peel to balance things out.” Score 5/10 The subjects to whom the personal data refer have the right at any time to obtain confirmation of the existence or otherwise of the same data and to know its content and origin, verify its accuracy or request its integration or updating, or rectification (Article 7 of Legislative Decree No. 196/2003). Time passed by, but the same care and attention of 100 years ago remain steady at the works of Borsari. The current owners, Family Muzzi, keep on pursuing the same goals, producing thousands of excellent cakes, faithful to the tradition that made Borsari great and successful.