Try layering up your panettone in a tiramisu or trifle. The bread is particularly tasty soaked in brandy, masala or other sweet wines. 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. BE: “This looks pleasing; the wrapper is decorative, you can see all the fruit coming through, and it’s got good height. The sweetness level is good, but I’m not getting any prosecco. I like the texture, and I could eat more than one slice of this – but you have to lose marks because I’m not tasting booze.” Score 7/10 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. BE: “I agree, this is very similar – and better – than the Tesco panettone. There’s more peel, and it’s not as sweet, which I appreciate.” Score 7/10

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. 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. 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). Here’s our guide to everything you need to know about panettone, including how to eat it, how it’s made and – if you're in a rush – scroll straight down to the bottom for which panettone to buy . 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.While the first appearance of a panettone is important, it’s inside that makes the real difference,” Parietti explains. “You should look for bubbly dough with an intense yellow colour and a soft, bouncy consistency. This indicates that the rising process was long and slow (up to 72-hours in some cases). 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 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.

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. In Montreal, one baker leading the movement is Jeffrey Finkelstein of Hof Kelsten, who’s entering his seventh year of panettone production. While he might not be a purist when it comes to panettone, he is without question an obsessive. Finkelstein uses non-traditional French candied fruit and artisanal chocolate but he firmly believes that the key to making good panettone is to study under a master — as he did over a decade ago. His mentor, Oriol Balaguer, is considered one of Spain’s best bakers and won the country’s illustrious award for the best artisanal panettone in 2017. Before dismissing this award for being of Spanish and not Italian provenance, it’s important to mention that Spain, similarly to South America, also has a long-standing love affair with the Milanese fruitcake. Over many years, Finkelstein learned how the dough should look, feel and most importantly smell during the various stages of the process. To this day, Finkelstein still troubleshoots dough issues with his mentor, despite being considered one of Montreal’s authorities on the subject. For his panettone, balance is key. All factors must be meticulously considered: the amount of fat (butter) weighed against the acidity (both lactic and acetic occurring during the fermentation process) and the sweetness of the candied fruit. But most important of all, and this is true for all panettone, is the structure of the crumb. 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 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.

Borsari Panettone Classico

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) Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience. Borsari's Star Shaped Pandoro has a decadent Hazelnut Cream filling and is topped with chocolate and fresh hazelnuts.