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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And then? And then there are many recipes for the filling. From the most classic one with candied fruit and raisins, to the most tasty and elaborate ones with orange peel, chocolate, pistachio, walnuts or chestnuts. Yes, there’s also panettone with chestnuts. Trying this straight up was fine, but as soon as it’s toasted and slathered in salty butter … oh my word, so delicious. Perfectly chocolatey. 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.

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.As I said before, panettone is technically a very difficult bake to get right. And admittedly, but also surprisingly, this was easier to make than I expected, even though the recipe said it was going to be easy: these sort of bakes never are. They need time and love and a constant presence, which I am not really up to for right now. It’s like you have to nurture a panettone, treat him like a baby. People take panettone baking so seriously, they will have a proper timeline in place and might even have to wake up at 1 or 2 in the morning to do all that it’s needed. While I am very proud of these people, I am not ready to join the wagon just yet. Traditional panettone is golden, buttery and rich with dried fruit. The baking method takes time, and is a little like sourdough bread in that it uses a 'mother' yeast. Each Italian panettone maker treasures their mother yeast, which creates the distinctive character of each cake. Albertengo panettone is produced in the town of Torre San Giorgio in the Piedmont region, at the base of the Italian Alps. What started as a small village bakery in 1905 grew into a larger company now run by the fourth generation of the family. Since the ’60s, panettone has been the Christmas dessert of all Italy, the true undisputed protagonist on the tables set for Christmas. 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.

Toasted Panettone Spread: Slice panettone and toast it until it's golden and slightly crispy. Generously spread the pistachio cream over the warm slices, letting it slightly melt and infuse into the bread. Panettone Tiramisu. Instead of ladyfingers, use panettone slices as the foundation for your tiramisu. Layer them at the base of your dish and soak with coffee (or a mix of coffee and a liqueur like amaretto). Follow with your traditional mascarpone mixture, a sprinkle of cocoa powder, and repeat. The panettone will add its distinct fruity and sweet touch to this classic dessert, making it even more memorable. And not even the greatest pastry masters, once they have found the perfect recipe, are satisfied. The panettone ingredients for the dough are, more or less, always the same: flour, butter, water, yeast, sugar and eggs. But you have to carefully choose the type of flour and yeast to make it just the way you want it. Browse our selection of Italy's finest panettone from artisan producers including Fiasconaro, Loison, Muzzi and Flamigni. Plus discover our beautiful exclusive Sous Chef panettone, beautifully wrapped in bespoke paper - new for 2023! Can you eat panettone on its own? The Sous Chef Milano Panettone is the panettone of all panettoni! We taste hundreds of panettones (or panettoni as they should really be called) every year. So we're excited to share something extremely special with you - we found the very best panettone to put our own name on.

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When paired with panettone, the pistachio cream complements the bread’s buttery richness while adding an earthy depth of flavour. The vibrant green colour of the cream also offers a visual contrast to the golden-brown panettone, making it an aesthetically pleasing addition to the plate.