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Wednesday, February 12, 2025
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Panettone, the tall, cylindrical, fruit-filled sweet
bread from Milan has become an essential part of the Christmas
season. You can make this bread two months in advance, wrap it
tightly in heavy-duty foil and freeze it. Since the bread making
begins with a starter dough, or sponge, and requires a long rising
time, it is best to begin the process the evening before baking
or early in the day. |
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There are many variations of a romantic
legend about the origins of panettone. Supposedly, there was a Milanese
baker named Toni who
had a beautiful daughter. A young man who worked for Toni wanted
to marry this daughter. In an attempt to win the father's approval,
the young man created a special sweet bread, filled with fruits and
other rich ingredients. The bread made Toni's bakery famous. People
began to call the bread "pan ad Toni", or Toni's bread.
Toni became wealthy and, needless to say, allowed the young man to
marry his daughter.
During the Christmas season, Italians eat panettone at breakfast
with coffee, between meals with Marsala wine, and after dinner with
spumante. Leftover panettone can be toasted and spread with butter
or mascarpone cheese for breakfast or used to make a wonderful French
toast.
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The
opinions and interpretations in this publication are those of the author
and do not necessarily reflect those of the Government of Canada. |
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