Here our top 4 selection of the gourmet panettoni
A new dough made with the eggs of the hens of Aqua Crua and mother yeast refreshed with the dew of St. Joseph. A simple and clean packaging in line with the taste for Giuliano’s transparency. For the next Christmas, Giuliano 12, Chef of Aqua Crua Restaurant in Barbarano Vicentino and Top Chef Italy judge, proposes his panettone, simple and transparent as his cooking idea. The panettone will only be available in the 500 g format in the restaurant and on the online shop of the restaurant http://aquacrua.jimdo.com
The Panettone Omaggio a Milano created by Daniel Canzian is back again: an exclusive rice and saffron recipe, designed by the chef to celebrate his adoption town at Christmas, the most magical feast of the year. Omaggio a Milano is the result of meticulous work, in which all the ingredients have found their perfect balance, giving the classic panettone an entirely new aroma and texture. The original recipe of panettone is enriched with saffron and rice, the main ingredients of gastronomic meneghina culture, which give a new character and exclusive refinement to the sweet Milanese. www.danielcanzian.com
From the king of Italian confectioners, Iginio Massari, the cakes of pure Christmas tradition enchant the palate, but before they still win your eyes in harmonic colors and clean shapes. The sweet, in its simplicity, must first be elegant. A bite in its leavened softness, and immediately we intertwine hot relations with the candies of Mediterranean sweetness. The little “coins” of grapes are nothing more than wet suits to cut the body of the pasta, rich in butter, while the crunchy sweetness of the crust, softened by the sugarcane, completes this mix of flavors in harmony with each other. www.iginiomassari.it
The peculiarity of the Casa Vicina panettone, the starred restaurant within Eataly Lingotto in Turin, is linked to the use of the natural yeast and natural flour, milled in natural stone, of the Mulino Marino. Thanks to this method of grinding the flour remains alive by keeping all its elements from the fibers to the vitamins to the micronutrient . Candied orange, raisins and dark chocolate give flavor and character. Only 200 panettoni produced for the holidays, used inside the restaurant. http://www.casavicina.com/
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