Top off your Christmas feast with a Panettone or Pandoro. With 2 sizes of Panettone and lemon and chocolate versions of the classic Pandoro, Tasman has something for everyone!
What are these delightful creations?
Most popular around Christmas and New Year, these traditional Italian sweet breads are served in wedge shapes, vertically cut, and accompanied with sweet hot beverages or a sweet wine.
What is the difference between them and where do they originate?...
- Hailing from Milan, the Panettone cake dough requires several hours to make because it must be cured in a way similar to sourdough, rising and falling three times before being baked, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. With a distinctive domed shape, Panettone is often compared to fruitcakes because both are traditionally made with raisins and candied fruits.
- Panettone is more flavored, because of its candied fruits. Italians serve it cut into wedges vertically, with sweet hot drnks or a sweet wine. In some regions, panettone is eaten with zabaione or crema di mascarpone made from cream, eggs, candied fruits and a sweet liqueur such as amaretto. Leftover panettone is gorgeous fried in butter and served with poached fruit or ice cream.
- A Christmas cake that originated in Verona. True to its name (pan d’oro means ‘golden bread’), the yeasty treat has a bright yellow color. Pandoro is traditionally an eight-pointed, star-shaped cake that is dusted with powdered sugar. Delicious!
- Pandoro is delicious but very simple. Slice the cake horizontally to get a star shape, then spread the star-shaped slices with cream, custard or mascarpone cream. Layer into a tree shape and scatter with pomegranate seeds or berries. Dust with icing sugar and top with more pomegranate seeds and blueberries to serve. Partner pandoro with a glass of Prosecco for toasting during Christmas’ or New Year’s dinner.
Tasman Butchers....Making Christmas easy!