Panettone / Italian Gourmet

Italian Gourmet dedicates to the world of pastry a volume that tells a piece of history of the dessert and does it talking about Panettone, the sweet of Christmas.

A leavened masterpiece interpreted by the greatest masters of Italian pastry. In a word, Panettone. The sweet of the holidays, the leaven par excellence: studied, reinterpreted, variegated, but never forgotten. In a single volume, Italian Gourmet contains the technique and recipes of a dessert that made the school why, if the panettone now has no more secrets, its goodness is still a guarantee in the world of pastry ...

Italian Gourmet dedicated to the world of pastry a volume that tells a piece of history of the dessert and does it talking about Panettone, the sweet of Christmas, the Milanese dessert, the leavened dough that from north to south brings together consumers and pastry chefs: everyone wants it, everyone loves it. Almost everyone knows how to do it well. Quasi, because Panettone has its rules and its history. The volume starts right here, by technique, even before recipes: the introductory section signed by Maestro Iginio Massari, which reveals all the secrets of leavened products, its preparation of the mother yeast, cooking and storage and then landed on recipes from the traditional Milanese, to the chocolate one, from the extra one to the walnuts, with mixed yeast.

The word then passes to the AMPI masters, by Gino Fabbri, president of the Academy of Italian Pastry Chefs, to Salvatore De Riso, but also to other great protagonists of this wonderful sector: Pasquale Marigliano, Luigi Biasetto, Andrea Besuschio, Luca Montersino, Giancarlo Perbellini… All great professionals who have made Panettone a research ground, respect for tradition and celebration of pastry. The section dedicated to recipes has been divided into: traditional recipes, or the interpretation of the classic panettone, "The big bread" to put it in Milan, creative recipes, unusual combinations and special ingredients: from apricots to ginger, from figs to chocolate, always in the name of dessert. Third and final section, the decorated, special recipes, entrusted to the creativity of the master pastry chefs, to show how panettone can be "coated" in an elegant way, creative and economically advantageous. All the recipes have been carefully photographed by Paolo Picciotto and Carlo Casella, perfect interpreters – behind the lens - capable of grasping softness and volume, the distinctive figures for an excellent Panettone.