Panettone

23rd December 2007

The car is filled with the resinous smell of Christmas as the girls squash into either side of the still-netted and prickly tree. It is the end of the last school day before the long-awaited holidays and they are fizzing with excitement.

They bubble over with a jumble of chatter; bursts of song from their school Christmas Shows, jokes and gossip. They talk about the new boy, the naughty boy, the tall girl, the new friend, the favourite teacher, the homework, the party and the plans for the holidays.
Conversations with no beginnings and no ends, alive, fluid and full of laughter.
Marito and I fall silent, listening and smiling.
We are almost home when something strikes me, they are talking to each other in Italian.

The best thing I ate today;

Panettone.

Italy has gone Panettone crazy. These gaudily wrapped cakes are everywhere, and so appealing. There is something so splendid about the packaging that draws you in. Even if you’re not addicted to the rich, yeasty sweet bread, fragrant with vanilla and studded with sultanas and citrus peel, the festive allure of the box will surely get you every time.

As you might have guessed, I love a bit of panettone (and, by now, have probably eaten one too many). My favourites are the traditional fruited ones, although you can find the dome-shaped loaves, stuffed with all kinds of things; chocolate-chip, praline, tiramisu and even limoncello.
The prices vary enormously too, as much as €56.00 for a Father Christmas shape which, if you ask me, is a bit steep for what is, basically, an overblown currant bun. However, I did quite fancy the ‘Tachino d’Oro’, a large golden panettone, shaped like a turkey and stuffed up its rear end with custard. Now that would make a change for Christmas dinner.

Where to get them;
You can’t walk into a Supermarket in Italy without tripping over piles and piles of them.
There are many stories about how this dolce originated. My favourite, by far, is that many centuries ago this ‘pane’ (bread) was invented by a baker called ... wait for it ... Toni.

Comments

[Maryann]

Of course! "Pane Toni"! I knew him well haha. We do love to wrap the sweets in a gaudy manner but it's part of the festivities. My cookie trays are wrapped in colored cellophane and tied with a big bow. It's just the right way to do it! A very Happy New Year to your whole family :)

[anne]

We love Panettone...we de prefer the fruit ones..but any will do. We wanted to bring some back from our hols in Italy..ones in a beautiful tins..I did buy one from our supermarket, but without the tin!!

How brilliant for your girls to get the chance to learn and become fluent in Italian.

Bona Natale.

[Erin]

ha! I love the "...wait for it..." And I really didn't know the story behind the name. I really enjoy this cake too - but I'll have to keep my eyes open for a chocolate chip one!

[Antonina Cross[Nell}]

Only in Italy can that last line of your blog somehow be true!How marvelous that the girls are becoming so fluent in their adoptive language [complimenti signoria Amanda e signoir Julian.MY favorite of the panetone is the fruit infused one ,I find the creamy filled ones do not go well with a tea or espresso. Bona note e bon Natalie un altra volta.[yet again.