That Panettone It is the quintessential Christmas dessert in Italy. According to tradition, it was born in Milan around the fifteenth century thanks to the assistant chef Toni, from whom the name panettone derives. Since then, the popularity of panettone has grown in our country and has spread to other areas as well. From mid-November Shop window of pastry shops They are filled with artisanal panettone and many chefs and artisans work to create the finest sourdough products. This year too Red shrimp supervised the panettone of great Italian chefs and shared with the audience the selection of the best.
The best panettone from Milanese chefs
Milan As we said before, it would be the home of the panettone and there are many chefs preparing this famous sourdough product to brighten up Italian tables. Among the most famous there are certainly Karl Craco who again this year has created excellent creations that are sold in elegant tin cans. In addition to the traditional Superpanettone, this year 2022 Cracco will also present special panettones such as the one with apricot and chocolate or the one with white chocolate and pistachios. Other Milanese (or Lombard) sourdough products that Gambero Rosso ranks among the best are the classic by Andrea Berton and VIVA Viviana Varese, who this year created sourdough products with citrus fruits.
Among those mentioned are MIO by Daniel Canzian and the Panettone by Vòce by Aimo and Nadia, which also offers a limited edition of Saffron and Orange. Don’t miss the famous Bitter red panettone Fusetti created this year by Flavio Angiolillo. In addition, Gambero Rosso also picks up the PAND’O with cherry and orange with almond glaze as well as the PAND’ORO by Davide Oldani and D’O by Conaredo.
The best panettone made by Italian chefs
Looking at the rest of Italy, there is no shortage of panettone creations other cities of the peninsula. Among the historians it is worth mentioning Giancarlo Perbellini, who, with his brand Xbe, created various sourdough products for Christmas and the Cerea brothers’ panettone, a classic stuffed with small pieces of candied fruit and raisins. by staying in northern Italy in the Lepontine Alps, Gambero Rosso mentions the inn Walser Schtuba, where Matteo Sormani created a panettone enriched with the scents of the mountains. Don’t forget the panettone three big names in the kitchen Italian: the Alajmo brothers, Antonino Canavacciuolo and Bruno Barbieri.
moves to Central and southern Italy One of the most popular is certainly the panettone by Niko Romito, who also presented a limited edition this year. In Avezzano, on the other hand, there is the Mammaròssa by Franco Franciosi while descending to Sicily There is the Re Moro Panettone Ciccio Sultano, glazed and covered with lemon, orange and chocolate biscuits, signed by the trio Ciccio Sultano, Fabrizio Fiorani and Giuseppe Cannistra. With innovative proposals ranging from the classic panettone to those with chocolate, there are also Mauro Uliassi, Max Mascia and Gennaro Esposito.
Even the new generations They fell in love with this profession and got involved in proposing new sourdough products. Among the names are Francesco Guida from Puglia, a student of Alfonso Pepe, considered by many to be the father of sourdough products, and Fabrizio Mellino’s panettone Ingredients from the Sorrento Peninsula. In Calabria, on the other hand, there is Antonio Biafora, a third-generation chef who is conquering Italians this year with panettone and pandoro, but also Caterina Ceraudo, who is presenting one typical Christmas dessert It has a processing time of 42 hours and is made with only homegrown ingredients.