Healthy Food Database
The name panettone literally means large cake although technically it's a sweet bread. It originated in Milan and first writings suggest it dates back to the 1470's. These days it's not just the Italians who love this large cork-shaped cake: During Christmas and New Year it is served throughout Italy, southwest France, Spain, Portugal, Malta, Germany, Switzerland and most of South America. In fact competition is becoming so fierce the Italian agriculture minister tried to protect the origin of the cake through the World Trade Organisation. Pandoro is similar to panettone only it has no fruit and is usually baked in star shaped moulds. It's made from butter, sugar, egg yolks, water, flour, natural yeast, salt, vanilla and dried fruit. The most expensive panetonnes are made using a natiral Italian sourdough starter and the process from start to finish takes about 27 hours.
Category: Grain
In Season: Summer Winter
To Buy:
Buy in the lead up to Christmas and Easter. They are packed beautifully and make great gifts.
To Store:
Once opened store in an airtight container
Tips & Tricks:
left over panetonne and pandoro is delicious in French toast and to make summer pudding
Cooking Tips:
Nutrition per Per serve:
Amines:
No information available
Salicylates:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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