As we all know, in the final closing month, there is nothing more suitable for the holiday hotspot than Christmas, so you have to nominate the Christmas special product – Pannatoni.
The top is round and chubby, full and beautiful cracks, and you can see unevenly distributed and different sizes of stomatal tissue when you cut it, making it delicate and with a little bit of strength, and the aftertaste can be said to be first-class. And Pannatoni’s delicacy, the whole production process is very elegant, and it also perfectly proves the saying: slow work makes fine work.
Today, let’s talk about this historic Christmas bread.
There are many legends about the origin of Panatoni.
The first popular legend tells of a Milanese nobleman who lived in the 1400s and fell in love with the daughter of a poor baker. The family of the nobleman was not satisfied with his choice and forbade him to marry such a humble girl. But he wants to see his lover again, so he disguises himself as a baker and gets a job at the bakery where the girl works. He bought butter and sugar with the money from the sale of falcons and added them to bread. Sweet bread made by the aristocracy became popular, and the troubled bakery soon began to turn around, much to the delight of the girl. Towards Christmas, he added candied fruit peels and raisins to his sweet bread, an innovation that was an unprecedented success. Eventually, the nobleman’s family compromised and allowed the lovers to marry.
Another legend says that one winter in the 15th century, a Duke of Milan hosted a feast for his court. However, it just so happened that the pastry chef messed up the dessert! At this point, there are only a few slices of orange peel, some raisins, and leftover dough from a burnt dessert left in the kitchen. The pastry chef began to panic, for the Duke was a very irritable man. A dishwasher named Tony was in a hurry, adding the remaining sugar and butter to the marinated dough, sprinkling citrus and raisins on top, and placing the mixture into a round dough in the oven. Unexpectedly, this plump and fluffy sweet dome bread was such a success at the banquet that the Duke called the pastry chef back to the hall to praise him. According to legend, it eventually became known as Panettone – Panettone.
The third legend is less romantic, which tells that this sweet bread was not created by Ughetto, but by Sister Ugheta. There was a Christmas when it was time for people to come to Christmas because of poverty. To encourage everyone, Sister Ughetta baked a cake with fruit and peel to it. Before baking, she took a knife and cut the shape of a cross on the top of it. If you look closely, there are still beautiful crucifixes on the dome of some traditional Pannatoni.
After more than 500 years, Panatoni has now become popular all over the world. The delicate Panatoni is also often given as a precious Christmas gift to friends and family.
