Panettone checklist

Ol Pastisser panettoni

Let’s see…five for us and 1 for the inlaws. Plus the one to come when MotH’s employer gives out the annual panettone for the holidays. That sounds about right, although there’s always the risk of succumbing to the 1/2 price sales come February. How many of these do you really need anyway?, is what the westie is probably wondering. She sat in to give an idea of what a half kilo (top) and 1 kilo bread (below) looks like, but these babies can be up to 5x larger and even more.

La Focaccia of Tabiano

Our #1 favorite panettone continues to be from Ol Pastisser in Clusone (Bergamo), followed by Pasticceria Tabiano in Tabiano Terme (Parma). The fruit in the latter are bite-size chunks (as seen below), and the texture is soooo soft and soooo light that it feels like eating a slice of panettone cloud.
La Focaccia

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10 thoughts on “Panettone checklist

  1. jacthebee

    I love slicing it thin and toasting it in the toaster. Add a little butter and voila ~ happy belly! I’m happy to discover your blog from your post on mine ~ Thank you!

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  2. Debbie D

    I love, love, love Panetonne. I could eat it every day. Best way to have it? Toasted! With melted butter. The whole house smells wonderful after toasting it. Yum!!!!!

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    1. Rowena Post author

      You can never go wrong with butter! We eat it plain, with mascarpone, with cream cheese, with fresh ricotta and jam, with chocolate-hazelnut spread (and I’m not talking Nutella)!

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  3. Anonymous

    Your westie looks so sweet:-) Thanks for a review on the best tasting brands:-) A tip about panettone from a friend that works at an Italian deli: leftover stale panettone makes fabulous french toast…….(if you can find maple syrup where you are to top it off, oh my…….:-) )

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    1. Rowena Post author

      The westie is Miss Aloha in a furry white coat :-)!

      These brands are just our personal favorites (out of so many tasted at an artisan panettone fair in Milan a few years back). I think that after the 7th or 9th tasting, it starts to become difficult to narrow down what tastes like “the best” because they’re all excellent, and so it’s a matter of what makes each one unique. With the Ol Pastisser breads, we liked the half kilo sizes (makes it easier to try more of their flavors without breaking the bank), and with Tabiano we liked the bigger dehydrated fruit pieces. They aren’t candied fruit like in a typical panettone. Oh, and canadian maple syrup – yes we can get it here, but panettone disappears before it’s possible to think about french toast!

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    1. Rowena Post author

      Panettone is global – it’s even in Japan! I remember seeing it in supermarkets on Oahu just before moving to Italy, and I believe it was the Maina brand that my dad found at Costco on Kauai. The economical brands are just fine, and my inlaws only buy those, but oh to smell the aroma of artisan panettone baking onsite….the aroma is incredible!

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  4. Lisa

    Your Panettone looks very yummy!! Your Westie is so sweet, I love how she poses for your camera!! I have to sneak pics in of Bear, he doesn’t like my camera! Merry Christmas to you and your loved ones! Hugz Lisa and Bear

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    1. Rowena Post author

      Bear and Mister B have something in common! Even the doxie hides or wants to turn his face away (most of the time), but will pose if he knows there’s a treat coming to him.

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