Chef Walter’s Flavors + Knowledge: All About Panettone
Wednesday, December 14, 2016
Actually, the origin of panettone is another, since ancient times there was a habit to eat special bread in Milan on the occasion of Christmas, symbolic special bread that everybody could eat. And then of course the consumption habits changed, and there have been developments, and the panettone changed as a result, was enriched until you get today's recipe, in short, with butter, eggs, sugar, a bit of sultanas and candied orange. The production process of the panettone is a very complex process, and the main ingredient is yeast, but not any yeast: natural yeast. The feature of the panettone yeast is that you cannot buy it. Each laboratory must produce it inside. And the Milanese method requires that there is a "mother", a piece of dough that is recovered in the evening, and is enveloped in a towel and kept it until the next morning. In the morning these dough are made; in the Milanese method they are three: one immediately in the morning, adding flour and water, and then leaving it to rise. After a few hours when it is leavened at the right point, it is taken again, another refresh is made with new dough, with the addition of water and flour. Another leavening and then a third one; at that point then the product is broken, it is rounded, a phase is performed that is called "spot welding", that is very important, that is a pre-raising. Afterwards comes the rolling that is called the "piallatura" in the jargon, the positioning of the product in "pirottine", and then off to leavening.
The leavening takes about 7-8 hours in the panettone, because it must have typical alveolation, with little holes that you see inside the product, they must not be perfectly regular. There is leavening, and then there is the baking preceded by a cross-like cut, which in antiquity was used to bless the product, and baking. Afterwards, cooling, which is preferably natural, that is at room temperature, and finally the wrapping, and the whole process lasts more than three days at the end, it is a definitely complex process. It is virtually impossible to imagine, for a great many Italian families, to finish the Christmas dinner without the inevitable cake. To serve the tasty Milanese cake is a bit like inviting into our homes the Christmas atmosphere typical of the Lombard capital. The recipe is long and somewhat challenging for first timers. If you would like to act on it please e-mail Chef Walter firstname.lastname@example.org for it!
Related Slideshow: Foodie Getaways in Massachusetts
Food lovers will love these destinations statewide for indulging your palate.
Vienna Historic Inn + Restaurant, Southbridge, MA
A feast for all your appetites. This historic inn is filled with old world charm, antiques, chandeliers & steins. Each room is adorned with soft music, ambience and uniqueness. You will be delighted with hard-to-find Austrian, German, Swiss, French as well local meats, seafood and vegan options. An extensive gluten-free menu available. The beer garden will be open through the end of the October.
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Sweet Dessert Bar, Worcester, MA
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Old + New Dining
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In the lush Pioneer Valley between Deerfield and the Vermont border, this remarkably restored 1800 farmhouse features cutting-edge green energy and the freshest local and regional foods seasonally available. Combine a delicious sojourn with holiday shopping at Kringle Candle and Kringle Christmas Barn.
Fried Clam Pilgrimage
Woodman's of Essex, Essex, MA
Keep summer alive year-round by making a pilgrimage to this institution that is counting down to its 100-year anniversary. Go for the fried clams, because that's what was invented here on July 3rd, 1916. Lawrence "Chubby" Woodman, at the humorous suggestion of a friend, fried up a few clams at his roadside stand in Essex, Massachusetts and the original fried clams were born.
East Dennis Oyster Farm, Cape Cod, MA
If you think oysters are a summer pleasure, you're right but you're wrong. Late October and November yield some of the best oysters, so consider bundling up and heading to the Cape for a tour of John and Stephanie Lowell's farm on the tidal flats off Quivett Neck. To make an appointment for a tour, go here.
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Massachusetts Wine + Cheese Trail
A wine and cheese trail in Massachusetts? That’s right, the Bay State features 40 licensed wineries, producing wine from a collection of locally grown fruits – grapes, apples, cranberries, peaches, and blueberries – across, roughly, a total of 2,200-acres of wine farm land, where 439 acres are devoted exclusively to wine production. You can download a map and pick up the trail at any place, exploring small and pristine providers.
Wine in the City
City Wine Tours, Cambridge, MA
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Dishcrawl Pioneer Valley, Springfield, MA
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