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Tre Marie Panettone Milanese (1Kg)

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Handmade in Padova, Italy, these panettone are about as traditional and delicious as any panettone can get. Pastry chef Luigi Biasetto even won an award for his panettone at the 2021 Artisti del Panettone competition in Milan. He makes each loaf from Italian flour, Piemontese butter, Tuscan acacia honey, Ugandan vanilla, homemade candied fruit, and his 90-year-old sourdough starter before putting the dough through a 36-hour rise. The result is super-soft, and very tall, bread with deep flavor that will help you understand why people love panettone. When it comes to buying panettones, there are a few key things to consider. Here are a few factors to keep in mind:

The doughs are left to rise for 72 hours, to ensure that they reach their optimal development .. and the result is worth the wait! The traditional 8-point cut, or "scarpatura", is the ancient gesture of good wishes with which the bread was blessed before being baked. But it is also the best way to obtain perfect cooking and the formation of the characteristic golden crust. Panettone has an ancient, almost mythological origin. It seems that, even before the year 1000, families in Milan used to gather at Christmas to eat a “big bread”, offered by the head of the family to all the tablemates as a sign of communion. But, according to legend, it was a Milanese baker, whose name was Ulivo degli Atellani, who invented a cake made from eggs, honey, butter, and raisins, to conquer the heart of Adalgisa, the woman he loved. This involves Mother yeast in the dough, three different kneading phases, three days of leavening, star-like cuts on the surface before cooking, and a natural cooling period of eight hours. Unlike many panettone makers, Nicola Olivieri and his team of bakers make panettone throughout the year. Olivieri 1882 has been making panettone since, well, 1882, with Nicola being the sixth generation to run the bakery. All of the bakery's loaves are produced with natural fermentation, and in the classic version, Nicola quadruples the amount of egg yolks usually in used a standard panettone recipe. We taste-tested a regular and a chocolate-chip loaf, and they both had a pillowy lightness with excellent distribution of the mix-ins. We especially loved the plumpness of the dried fruit in the classic version.Panettone has a sweet and buttery flavor with hints of citrus. The traditional recipe includes ingredients like butter, raisins, candied citrus, and orange peels, which give it a unique and delicious taste. 3. How is panettone traditionally eaten?

Tre Marie use only the highest quality ingredients including 100% Italian flour and employ strictly traditional slow baking processes to produce a soft intense tasting Panettone. These processes include using three different doughs leavened for 72 hours and cooling the Panettones upside down naturally for 8 hours. The final result from this careful process is an elegant, soft, airy pastry which has been making Tre Marie Panettones a masterpiece for years. Size: Panettones come in a variety of sizes, from small individual-sized loaves to larger loaves that can feed a crowd. Consider how many people you'll be serving and choose a size that is appropriate for your needs. Only in this way can you appreciate its extraordinary softness and the characteristic bouquet of fragrances that surprise the palate with every bite. Yes, the most traditional way to serve panettone is on its own, after dinner. It is typically not eaten with any extras like ice cream or frosting. The simple cake is enjoyed as it is, allowing the flavors of the panettone to shine. 6. Why do people eat panettone at Christmas? Are you abroad and want to know what is the best panettone to try for a truly Italian Christmas? Then keep reading this article! The Christmas holidays are almost upon us and wholesalers, retailers, importers, and restaurateurs from all over the world are taking action not to miss the dessert par excellence of this period: panettone. Symbol of history, tradition, and made-in-Italy quality, panettone today is known and appreciated all over the world; the credit goes to the Italian communities abroad that have exported the tradition of consuming the typical Christmas cake. But it also goes to the companies producing our country’s best panettone brands, which are able to win over consumers on every continent with the quality and authenticity of their products. What is panettone and what is its almost mythological historyStorage: Panettones should be stored in a cool, dry place to prevent spoilage. Consider where you will be storing your panettone and choose a size and type that will fit easily in your pantry or refrigerator.

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