He Panettone or sweet bread It is an iconic Christmas dessert in Argentina. Although its origin is Italian, it has become indispensable here, so much so that supermarkets offer industrial versions and bakeries offer artisan versions.
Although it has two names and Many find themselves conflicted about how to appropriately refer to itThe truth is that his story could help us understand the situation better.
It was in the 15th century and was located in the count’s residence Ludovico the MoorThe royal court was eagerly awaiting the end of the Christmas vigil. Meanwhile, the Sforza family’s assistant chef prepared a unique and incomparable dessert: a sweet version of bread. That’s how it was born Panettoneout of desperation, in the absence of one delicious snack this ensured that the nobles remained aware of the religious ceremony.
Its origin is in Milan and was originally known as Toni’s breadin honor of the cooking assistant who used the last sourdough bun and the mixture of eggs, sugar, candied fruit and butter formed a sweet that was later imitated on the table of all Milanese.
Founded in 1864 by the Savoyard chef Giovanni Vialardipublished his Cooking contractwhere he first mentioned it as a Christmas dessert. At this point the noble families already knew it and thanks to the open communication of this recipe, became popular in Italyaccording to the culinary site Italian cuisine.
Therefore the name became a shortened version: Panettonewhich spread across the countries where the Italian diaspora settled, like in Argentina in the 19th and 20th centuries. Here we call it Sweet breadalthough it is still mentioned in Italian in the families of the descendants of the first immigrants.
It doesn’t matter if we call it sweet bread or panettonethe one made in Italy and the one made here are not that different. You can change certain ingredients and the amount of fruits they contain, But the essence and identity of a product that unites two nations is the same.
So if you consider yourself a sweet bread lover, consider the following recipe to recreate it at home like the Italian grandmothers did in our country. It is a rich and melancholic option to enjoy with family or friends..
Ingredients:
For the sourdough
For the first main trade fair
For the second main mass
Step by step:
2
For the first main trade fair
Cooking time: 45 minutes.
Preparation time: 2 days. (If you don’t want to respect the times, the whole process can be reduced to a single day).
Additional tips:
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