Panettone vs Pandoro

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Panettone vs Pandoro

Will you be serving panettone or pandoro? 

Every traditional Italian Christmas there is a split between panettone lovers and pandoro lovers. Some find pandoro too simple and buttery, where others usually dislike raisins and candied fruits which abound in panettone. There is only one peaceful solution: you buy both! 

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PANETTONE

Originated from Milan, Italy

Panettone meaning 'Toni's bread' according to legends

Discovered early 20th century

The cake dough requires several hours to make because it must be cured in a way similar to sourdough, rising and falling 3 times before being baked. 

The sweet, yeasty treat has a distinctive domed shape. 

Contains rasins, nuts & candied fruits

Wide range of flavours from traditional, lemon, chocolate, orange + chocolate..

PANDORO

 Originated from Verona, Italy

Pandoro meaning 'Golden bread'

Discovered late 18th century

Pandoro takes the good part of a day to make. The bread requires making a sponge first and then letting the dough rise 3 more times

Pandoro is traditionally a star-shaped cake that is dusted with icing sugar

Wide range of flavours to choose from traditional, lemon, pistachio, tiramisu, hazelnut..

 
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'Tis not christmas without torrone!

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'Tis not christmas without torrone!

Torrone — Italian Nougat

Torrone, the most popular Italian nougat candy, which, together with pandoro and panettone, has become a symbol of an Italian Christmas. It is made of honey, sugar and egg white, with toasted almonds or other nuts, covered in edible rice paper and usually shaped into either a rectangular tablet or round cake.

There are two main types of nougat: hard and soft. The type depends on several factors, varying in taste, consistency, form, colour and the ingredients used to prepare them. This also includes the mixture's cook time — Hard nougat can be cooked for up to 12 hours, while soft nougat is cooked for less than 2 hours!

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Christmas is coming!

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Christmas is coming!

Our first shipment of Classic Panettone from Italy has arrived! 

Panettone with raisins end candied fruits! The Panettone Chiostro di Saronno is produced according to the traditional recipe and criteria, through a slow and natural leavening and all ingredients, from flour to milk, eggs to butter, candied fruit to yeast, are of natural origin strictly fresh and genuine, free of preservatives and colorant! 

History and tradition

With its characteristic shape, Panettone is the specialty Christmas cake of Milan with an ancient and noble tradition. Technically it is a type of sweet bread loaf; It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine. Legend would have in that at the end of the fourteenth century a pastry maker from the court of visconti wanted to bake a cake for his sweetheart, but during the preparation something went wrong and the dough rose out of all proportion. In this manner the panettone was born, a delicious recipe reproduced — a fluffy delicacy for kindling the magical atmosphere of Christmas.

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