Why You Should Be Serving Panettone In Your Restaurant
There aren’t many desserts that rival the famous Italian panettone. But why is it so popular? Let’s delve into everything you need to know - from ancient beginnings to using it today in your restaurant.
What is panettone?
Panettone is a beloved sweet bread, studded with candied fruits that’s traditionally enjoyed during Christmas. Panettone has a rich history originating in Milan, and is made with a meticulously crafted production process.
A slice of panettone history
Panettone's history dates to ancient Rome when sweet, leavened bread was a common feature of feasts and celebrations. However, the modern panettone we know and love today can be traced to Milan in the early 20th century. The name "panettone" is believed to have originated from the Italian word "panetto," meaning small bread, with the "-one" signifying its classically larger size.
Origins and Legend
As the tale of origin goes, a young Milanese baker named Toni fell in love with a woman who passed by his bakery each day. To win her heart, he invented a sweet bread using butter, eggs, and candied fruits. This sweet creation became known as "Pan de Toni" or Toni's bread - eventually evolving into panettone, as we know it today.
Making panettone from scratch
The traditional production of panettone is a labour-intensive process that spans several days. Key steps in crafting this delectable treat include:
Starter dough: A starter dough, or "lievito madre," is prepared by mixing flour, water, and yeast. This mixture ferments for several hours to develop flavour and leavening power.
Main dough: The starter dough is combined with additional flour, sugar, eggs, and butter to create the main dough. This dough is kneaded and left to rise for several hours.
Additions: Candied fruits, raisins, and zest from citrus fruits are added to the dough, infusing it with flavour and texture.
Proofing: The dough is shaped into its iconic domed form and left to rise again. This step can take many hours to achieve the desired volume and texture.
Baking: Panettone is baked at a lower temperature, allowing it to rise and develop a golden-brown crust while remaining soft and airy inside.
Cooling: After baking, panettone is hung upside down to cool, preventing it from collapsing as it cools.
For help with cutting and serving panettone - take a look at our help guide.
Panettone at Salvo's
In Salvo’s carefully curated online selection, you’ll find a hand-selected variety of panettone to suit every palate and occasion. Some popular options include:
Traditional panettone: Paluani Panettone Classico is a quality example of the classic flavour and texture of the iconic Italian treat, filled with candied fruits and raisins and made using 100% Italian fresh milk, butter and natural yeast.
Indulgent panettone: Indulge your customer’s sweet tooth with our range of panetttones with a twist. The 200-year-old Umbrian family dynasty, Muzzi, is renowned for its delicious panettone. Experience a zesty twist with panettone infused with Limoncello, or extra sweetness with candied pears and chocolate chips.
Panettone flour: Take on the challenge of making homemade panettone from scratch, Molino Dallagiovanna offers a soft, specialist flour for professional chefs - creating a strong and flexible dough that’s perfect for creating authentic Italian panettone.
Panettone is more than a festive dessert; it's a slice of Italian history, a testament to the artistry of Italian baking, a symbol of love and offering, and a tradition that has spanned centuries. As you explore the thoughtful selection of panettone on offer at Salvo, you'll discover myriad flavours and variations that pair beautifully with a cup of coffee to share with loved ones during the holidays.
