Panettone with Ricotta and Pears
The real origin of Panettone remains a dilemma given the many legends and stories around it. According to one of the legends, Panettone is the result of a culinary mistake. Apparently, on Christmas day, the chef of Ludovico il Moro forgot the cake in the oven and ended up burning it.
To recover the situation, Toni, the apprentice, baked a cake with the ingredients he had to hand: water, flour, eggs, and butter. The experiment was such a success that they decided to call it after its inventor, i.e. “Pan del Toni” (Toni’s bread). Our Panettone is made with select ingredients and without food preparations and frosting. Unlike Toni’s ones, our Panettone takes some patience to make because we leave it to leaven for a long time. That’s why our Panettone is soft and incredibly fragrant - a joy to be experienced even after the festivities.
Panettone with ricotta and pears
It smells like the cakes nonna used to make when we were little when a freshly-baked sweet was a joyful surprise. Heat it in the oven for a few minutes before serving to release all its aroma. If any is left over (highly unlikely!), you can pop it in the toaster and enjoy it for breakfast.
Today, Panettone can be enjoyed all year round. It’s delicious paired with dark chocolate ice-cream if you like strong tastes, or with milk chocolate if you prefer more delicate ones. Summers just won’t be the same anymore.
Nutrition Information per 100 g
Energy 1887 kJ
Fat 20 g Of Which Saturates 10,5 g Carbohydrate 58,5 g Of Which Sugars 33,5 g Protein 8,5 g Salt 0,9 g Fiber
Ingredients: Soft WHEAT flour type "00", candied pears (pears, sugar, glucose), RICOTTA (MILK), BUTTER, EGG Yolk, sugar, sourdough, orange paste (orange peel, glucose syrup, fructose, sucrose), honey, iodized salt, malt, vanilla.
It may contain traces of sesame and nuts
Keep away from light and heat sources.