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panettone feste di natale pranzoDelicious festive goodies

Panettone for Christmas...
[Susan Glasspool]

Panettone is the typical Christmas cake that all Italians buy (they rarely make it at home) to eat during the festive celebrations. Although it originated in Milan, Christmas wouldn’t be Christmas for an Italian without his panettone (we could translate it as large loaf). It does rather resemble a loaf of bread and it is now produced in hundreds of variations.

The traditional Panettone, made with flour, eggs, butter, vanilla and sugar, is soft, yellow, fluffy and stuffed with raisins and candied fruit. The Florentine version also contains pine nuts and aniseed. It should be well leavened and bulge out over the edge of its paper container. If you prefer you can heat it up in a lukewarm oven or on the radiator, though put any remainder back in the bag to prevent drying out. The plainer indented Pandoro (Golden bread) from Verona, was created to satisfy those who do not like raisins and candied fruit and should be sprinkled with powered icing sugar so that it appears to be dusted with snow. Now both cakes come in endless variations, stuffed with cream and flavourings or covered in chocolate or icing sugar, and with new versions appearing every year.

Panettone and Pandoro are also traditional Christmas presents, sometimes for friends and relations, but often as a thank you present for business acquaintances, staff or some past favour. The wrappings can be absolutely splendid, though this depends on the make and quality of the panettone in question. Christmas gift baskets always contain a panettone of some sort.
Torrone (almond nougat) is another Christmas speciality, now available in many variations.

Siena is the home town of Panforte and Ricciarelli and, although they are considered Christmas desserts elsewhere in Italy, they can easily be found throughout the year in Tuscany. Mediaeval Panforte is a rich mixture of honey, spices, candied fruit and nuts, which gives it the added advantage of being long lasting. Ricciarelli are instead soft lozenge-shaped biscuits, again made from an ancient recipe, with freshly crushed almonds, sugar and honey. They are usually coated with icing sugar, but can also come frosted with chocolate.

Naturally there are many restaurants and trattorias in Florence where you can finish your meal with these local specialities, though the selection of delicious desserts does not end here! Remember that most premises also make their own fresh sweets or, if not, are very particular about their suppliers. Eating (and cooking) in Florence is considered an art and a way of life...


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