Borsari Panettone al Pistacchio 1 kg

Product Information

EK: “This has one of the nicest shapes, but I’m ambivalent; there’s nothing wrong with it but it’s not special, and there’s only a very small aftertaste of alcohol. This is a very happy breakfast panettone.” Score 6.5/10 Origin: Make sure your panettone comes from Italy. This is the first indicator of quality. Cheap panettone can be made across Europe, and in the U.S., the majority are produced in Brazil. There have been many efforts made to obtain Protected Designation of Origin and Denominazione di Origine Controllata, like Parmesan and balsamic vinegar, but as yet, nothing has occurred. Its current name "Porta Bosari" (Borsari Gate) comes from the latin expression "Bursarii" (Excise Men) who collected duties in the Middle Ages from the people that crossed the gate to enter the town.

BE: “It’s very small for such a big box. I feel a bit underwhelmed. The cherries on top look nice, but I really don’t want the chocolate – I want to see the top. It’s well filled, there’s a good distribution of cherries and chocolate chunks in there, and I like that there’s a bit of alcohol to cut through the sweetness. Do I want a big slice? No.” Score 5.5/10 BE: “This looks better than the picture on the box, which is rare. It feels dense, and the texture of the cream inside is just odd and way too sweet. The bread doesn’t have enough orange in it for a chocolate-orange panettone, either.” Score 4/10 Try using your panettone to make breadcrumbs and incorporate into a custard to make a delicious and unexpected ice cream flavour. fresh eggs*, candied orange-lemon and lemon peels (orange-lemon-lemon peels, glucose-fructose syrup, sugar, acidity regulator: citric acid), sultanas, butter, sugar, natural yeast (milk flour) Maybe, in the faraway 1902, Master Confectioner Tiziano Golfetti was feeling this kind of ancient atmosphere, as he opened his first workshop, naming it after Borsari gate! From his industrious and able hands came out soft pandoro and delightful panettone and vanilla flavored cakes with a delicate creamy filling and covered with fine chocolates. Furthermore, to make them even more attractive, he put is nice products into lovely painted boxes.EK: “It looks like a Ferrero Rocher. The chocolate is quite thin, which I’m happy about; the caramel is so cinnamon-y and there’s so much of it; the bread is bland on its own. It’s crazy how sweet this is, it’s headache-inducing.” Score 3/10 Toast a slice of panettone and serve it with cheese at the end of a meal. The buttery sweetness is fantastic with tangy, crumbly cheese like a premium mature Cheddar. The classic Borsari panettone is worked for 72 hours, the most important phase is the refreshment of a yeast that is always kept alive. By working it with flour and water we ensure that it remains reactive and gives softness and flavor to the product. The raisins are of Turkish origin due to their high quality of selection: the grapes are harvested manually, dried naturally in the sun and selected based on color and size. The candied lemons and oranges are always Italian and are selected through a manual process. The scorzone is chosen from the orange because it gives a lot of aroma and flavor to the product through a level of candying that better preserves and preserves the essential oils contained in the fruit. Candied lemon fruits are added to the orange and lemon, which come from South America, and, given their limited availability, give great value to the panettone.

A card that recalls ancient times, when the relationship between Christmas and the table was mediated by a skilled craftsman. This line takes the classic and knows how to reinterpret it in a modern key and thus find tasty flavor variations. Relying on Rustici means committing to the great Italian pastry tradition. We are passionate about it, the first step is up to you. First bite actually. EK: “I like the mix of sugar and almonds in the crust, but this panettone is bland – there’s no almond flavour in there. If you’re going to sell it as cherry and almond, then people are going to expect that bitter almond taste. Nice texture, though.” Score 6/10 wheat, water), rehydrated whole milk powder, fresh egg yolk*, emulsifiers: mono- and diglycerides of acids Feeding a crowd? Although not included in this round of testing, we have to point out the Selfridges Selection Panettone Hamper — it’s a bumper selection of all things panettone, including a liqueur and chocolates, all inspired by the Italian bake. How do you tell a good panettone?The Borsari brand speaks to its customers and consumers of exceptional quality, granting them the excellence obtained through the non-stop pursuit of perfection. Try layering up your panettone in a tiramisu or trifle. The bread is particularly tasty soaked in brandy, masala or other sweet wines. Choosing the best panettone boils down to a mix of personal preference, brand reputation, and a keen eye for quality. Whether you're enjoying a slice from Italy's finest bakeries or experimenting with supermarket brands, the journey to find your perfect panettone is bound to be delicious.