panettone

Panettone isn't panettone in my house without the candied fruit.

> panettone freshly imported from Germany’s Christmas production lines The sound of panettone alone should have been a dead giveaway that it is Italian.

Some yeasts are better for sweet breads (like panettone, cinnamon rolls, or others).

I have good information that the best panettone could be at the Pasticceria Roletti, in San Giorgio Canavese, in northern Piedmont.

> the best sweet bread of the world Yeah, right, let's just ignore panettone exists for a moment.

I'm baking regularly for 2 years now since reading it and has gotten pretty good, even with difficult pastry like croissants and panettone.

Have a look at the classic Italian lievito madre (mother yeast) or French levain liquide - the former is used for panettone, a special sweet bread commonly eaten around christmas, the latter can be used for croissants.

The other thing which is weird is how a lot of these specialities are very regional: I wouldn't know a place that makes good panettone also makes good sfogliatelle or cannoli.

Its also vitally important that the candied fruit you use be at least 20 years old, since its sold in absurd quantities (relatively to how much you use in a recipe) and the only thing we use it in is panettone and wheat pie (which, actually, my mother is in the other room making for easter).

Now we can start the big debate for deciding whether the true one is panettone with just raisins or panettone with raisins and "canditi".

Panettone, "Tony's bread." Or at least that's what my Italian acct.

I won't argue with the other names (although some sound quite wrong to my northern-italian ear), but I'm 100% positive that no Italian would call it "pannetone": it's "panettone", ("giant bread" or something like that).