Borsari Panettone al Pistacchio 1 kg

Product Information

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. wheat, water), rehydrated whole milk powder, fresh egg yolk*, emulsifiers: mono- and diglycerides of acids 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.

EK: “This looks like a giant doughnut; I’m worried about the crust and texture of that cream inside, which stinks. Oh, I don’t like the filling, and the bread tastes artificial. If it didn’t have that weird cream and had some peel, it would be miles better.” Score 4/10The Borsari brand speaks to its customers and consumers of exceptional quality, granting them the excellence obtained through the non-stop pursuit of perfection. The subjects to whom the personal data refer have the right at any time to obtain confirmation of the existence or otherwise of the same data and to know its content and origin, verify its accuracy or request its integration or updating, or rectification (Article 7 of Legislative Decree No. 196/2003). We take panettone very seriously at Sous Chef and we believe we hold the best selection of brands in the UK, and perhaps even in Europe. Weight: Good quality panettone is usually heavier than its cheaper counterparts. This is down to it containing more ingredients and moisture within the dough. Inferior panettone can often be drier and crumblier.

If we let our mind's glance to a typical Medieval Faire day with Marketplace, we can easily imagine vendors, merchants, craft artisans, wandering visitors and peasant's taking their burden of wheat, fruits and honey, that millers, bakers and confectioners converted into fine breads and sweet pancakes.

Borsari (23)

EK: “That chocolate cream is disgusting, it’s so sweet. It’s missing the citrus, so it doesn’t taste like panettone, but the taste and texture of the filling is the main takeaway – and that’s bad. You wouldn’t want a big chunk of this.” Score 4/10 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 Borsari's Star Shaped Pandoro has a decadent Hazelnut Cream filling and is topped with chocolate and fresh hazelnuts. It is a disclosure that is also provided pursuant to art. 13 of Legislative Decree no. 196/2003 Code regarding the protection of personal data to those who interact with the web services of Borsarigioielli.com. We’re really proud of our collection of panettone at Sous Chef. We carefully select each product, and are looking for the best quality ingredients and authentic baking methods.

Inexpensive and mass-produced as they may be, they are still authentically Italian and follow the classic Milanese recipe. In fact, the first man to mass-produce panettone was a Milanese baker by the name of Angelo Motta. In the 1930s, Motta added a 100-foot conveyor belt to his bakery expressly for the purpose of mass manufacturing his iconic panettone. Today, Motta is still a household name. Recently, in the way that Roman pizza, obscure amari and Zeppole have again come to the fore, panettone, too, is having its revival. Young bakers, often wishing to test their mettle, are attempting to revive the artisanal craft of panettone-making. Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit. 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. Time passed by, but the same care and attention of 100 years ago remain steady at the works of Borsari. The current owners, Family Muzzi, keep on pursuing the same goals, producing thousands of excellent cakes, faithful to the tradition that made Borsari great and successful. 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 5.5/10BE: “This isn’t panettone; we’ve gone too far over the line. There’s none of that classic panettone flavour (apart from the peel) to redeem it, and it’s all sugar. It does look playful and fun, though, so it could be good for kids.” Score 3.5/10 Warm your panettone in the oven, then cut into individual portions and serve with a dash of double cream and a dollop of stewed fruit for a real winter warmer. 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