Borsari Panettone al Pistacchio 1 kg

Product Information

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. 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.

EK: “I like the mix of sugar and almonds in the crust, but this panettone is bland – there’s no almond flavour in there. If you’re going to sell it as cherry and almond, then people are going to expect that bitter almond taste. Nice texture, though.” Score 6/10 With so many varieties on offer, we asked Deborah Parietti, Director & Founder of Feast Italy what to look out for in the perfect panettone.We take panettone very seriously at Sous Chef and we believe we hold the best selection of brands in the UK, and perhaps even in Europe.

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. Weight: Good quality panettone is usually heavier than its cheaper counterparts. This is down to it containing more ingredients and moisture within the dough. Inferior panettone can often be drier and crumblier. BE: “Appearance-wise it’s not giving a lot. Oh gosh, what’s this? Coffee cream! The cream is odd; it tastes like fake, diluted coffee and the texture coats your tongue. No, don’t buy this. I’m not even getting tiramisu – you’d be better off buying a tiramisu, buying a panettone, and enjoying them separately.” Score 1/10 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.BE: “This looks better than the picture on the box, which is rare. It feels dense, and the texture of the cream inside is just odd and way too sweet. The bread doesn’t have enough orange in it for a chocolate-orange panettone, either.” Score 4/10 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. 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. 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. wheat, water), rehydrated whole milk powder, fresh egg yolk*, emulsifiers: mono- and diglycerides of acids

Feeding a crowd? Although not included in this round of testing, we have to point out the Selfridges Selection Panettone Hamper — it’s a bumper selection of all things panettone, including a liqueur and chocolates, all inspired by the Italian bake. How do you tell a good panettone? EK: “It looks nice, and there’s the classic mix of candied peel and raisins. It’s not the most flavourful dough, but the texture is good. I like the hazelnut crust on top and there isn’t too much of it – but I think it’s not strong enough in flavour to call it hazelnut.” Score 8/10 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. EK: “This looks like a giant doughnut; I’m worried about the crust and texture of that cream inside, which stinks. Oh, I don’t like the filling, and the bread tastes artificial. If it didn’t have that weird cream and had some peel, it would be miles better.” Score 4/10

A card that recalls ancient times, when the relationship between Christmas and the table was mediated by a skilled craftsman. This line takes the classic and knows how to reinterpret it in a modern key and thus find tasty flavor variations. Relying on Rustici means committing to the great Italian pastry tradition. We are passionate about it, the first step is up to you. First bite actually. Try using your panettone to make breadcrumbs and incorporate into a custard to make a delicious and unexpected ice cream flavour. 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. BE: “I want a tall panettone, which this is, but it’s just too sweet and it needs something else going on in this bread. I think chocolate panettone is for people who don’t like panettone.” Score 4.5/10