What it Takes to Make 1, 000 Panettoni per Day During Italy's Christmas Rush First Person

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Rating: 4.0; Vote: 1

At Martesana Milano, bakers Vincenzo Santoro and Domenico Di Clemente make one of the best varieties of Italian panettone in the world, right where it was first invented Milan. Making the light, slightly sweet, bread filled with dried fruits is a delicate process that the two have perfected with 80 years of experience between them. Richard: The story of how it got it's name is hogwash. Quick Google shows a wiki page full of information about its origins from a cake made since Roman times called panetto which is a small loaf cake. The augmentative suffix -one changes the meaning to large cake.
Date: 2021-12-11

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Comments and reviews: 3

gennaterra
Their Panettone is one of the best I've tried. I always buy one extra and let it dry for Easter to make a sort of bread puding it's already flavored so just add eggs and milk. da best!
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Around
It is an honor to get to taste the product of a master who talks about his craft so passionately. Now I want to go to Italy to try one of these panettone!
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Leonardo
In the name of every Brazilian, I want to thank Toni for creating Pan de Toni.
Panetone is a staple during Christmas time in Brasil.
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